Instructions
- Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until thoroughly browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and bell pepper to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add Seasoning: Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavor.
- Simmer: Pour in the tomato sauce, diced tomatoes (with their juice), and beef broth. Stir well to combine.
- Add Beans: Stir in the drained and rinsed kidney beans.
- Season and Cook: Bring the chili to a boil, then reduce the heat to low, cover the pot partially (leaving a small gap), and let it simmer for at least 1 hour (the longer it simmers, the better the flavors will meld, up to 3 hours).
- Adjust: Taste the chili and add salt and black pepper as needed. If the chili is too thick, add a little more broth or water.
Serving Suggestion
Serve hot with toppings like shredded cheese, sour cream, green onions, or corn chips.
