Spicy Beef & Bean Chili

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Add the minced garlic and chopped green bell pepper, cooking for another 3 minutes until fragrant.

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, then drain off any excess fat.

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.

Pour in the crushed tomatoes, diced tomatoes, beef broth, drained kidney beans, and drained black beans. Stir everything to combine.

Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 30-40 minutes, stirring occasionally, to allow the flavours to meld. For a richer flavour, you can simmer it longer.

Taste and season with salt and black pepper as needed. Add more cayenne or red pepper flakes if you prefer it spicier.

Serve hot, garnished with your favourite toppings such as shredded cheese, a dollop of sour cream, fresh cilantro, or diced jalapeños.