Hearty Beef & Bean Chili

Let’s make it

1. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.
2. Add the ground beef. Break it into small pieces and cook for 7–8 minutes, until browned and cooked through to 160°F. Carefully spoon off excess fat if needed.
3. Stir in the garlic, chili powder, cumin, paprika, and oregano. Cook for 1 minute, stirring constantly.
4. Add the tomatoes, beans, broth, salt, and pepper. Bring to a gentle boil.
5. Lower the heat and simmer uncovered for 30 minutes, stirring occasionally so nothing sticks. Add a splash of water if the chili becomes too thick.
6. Taste and adjust the seasoning. Ladle into bowls and add cheddar or sour cream if desired.

Storing & reheating

Divide leftovers into shallow containers and refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Reheat to 165°F.