Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 pound lean ground beef (450 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon freshly ground black pepper (2.5 g)
  • 2 tablespoons chili powder (15 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon ground cumin (5 g)
  • 1/2 teaspoon dried oregano (1 g)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5 oz) can diced tomatoes (411 g)
  • 1 cup beef broth or stock (240 ml)
  • 2 tablespoons tomato paste (30 g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • Chopped fresh cilantro or parsley (for garnish)
  • Sliced jalapeños (for garnish)
  • Shredded cheddar or Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions:

  1. Prepare ingredients: Chop the onions, bell peppers, and mince the garlic.
  2. Sauté vegetables: Heat olive oil over medium heat in a large skillet or Dutch oven. Add onions and cook until translucent, about 5 minutes. Add garlic and bell peppers, cook another 3-4 minutes until slightly softened.
  3. Brown the ground beef: Increase heat to medium-high, add ground beef. Break it apart and cook until browned with no pink remaining, about 8 minutes. Drain excess fat if necessary.
  4. Season the meat and veggies: Stir in salt, pepper, chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Cook spices with meat for 2 minutes to release aromas.
  5. Build the sauce: Mix in diced tomatoes (with juices), beef broth, tomato paste, and Worcestershire sauce. Stir well to combine.
  6. Simmer the chili: Reduce heat to low, cover partially, and simmer gently for 30 minutes to develop flavors. Stir occasionally. If too thick, add a splash of broth or water.
  7. Final taste & adjust: Taste and adjust seasoning with salt, pepper, or more chili powder as preferred.
  8. Serve & garnish: Spoon chili into bowls and top with your choice of garnishes.