American Chili Con Carne

Instructions

1. Brown the meat
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes. Drain excess fat if necessary, leaving about 2 tablespoons in the pot.
2. Sauté the aromatics
   Add the diced onions and bell peppers to the pot with the browned beef. Cook until the vegetables have softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the spices
   Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are toasted and fragrant, coating the meat and vegetables evenly.
4. Incorporate the tomatoes
   Add the diced tomatoes with their juice and the tomato paste to the pot. Stir well to combine with the meat and spice mixture, scraping any browned bits from the bottom of the pot.
5. Simmer the chili
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover partially, and simmer for 45 minutes, stirring occasionally to prevent sticking.
6. Add the beans
   Stir in the drained and rinsed kidney beans. Continue to simmer, uncovered, for an additional 30 minutes until the chili has thickened to your desired consistency and the flavors have melded together.
7. Season and serve
   Taste the chili and adjust the seasoning with salt and pepper as needed. Serve hot in bowls, with optional toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeños.