Beef and Bean Chili Con Carne

Instructions

1. Brown the beef
   Heat olive 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 7-8 minutes. Season with salt and pepper. Drain excess fat if necessary, leaving about 2 tablespoons in the pot.
2. Sauté the aromatics
   Add the diced onions to the pot with the browned beef and cook until softened, about 5 minutes. Add the minced garlic and diced bell peppers and cook for another 2-3 minutes until fragrant and peppers begin to soften.
3. Add spices and tomato base
   Stir in the chili powder, cumin, oregano, coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add the tomato paste and stir to coat the meat and vegetables. Pour in the crushed tomatoes and beef broth, stirring well to combine all ingredients.
4. Simmer the chili
   Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally. The liquid should reduce and the flavors will intensify as it simmers.
5. Add beans and finish cooking
   Add the drained and rinsed kidney beans to the pot. Continue to simmer for another 30 minutes, stirring occasionally. If the chili becomes too thick, add a little more beef broth or water. Taste and adjust seasonings as needed.
6. Rest and serve
   Remove from heat and let the chili rest for 10-15 minutes before serving. This allows the flavors to meld together. Serve hot with optional toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeños.