Homemade Mexican Beef Chili

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth (or water)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Olive oil (for cooking)

Instructions:

1. Cook the beef: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add vegetables: Stir in the diced onion, bell pepper, and garlic. Cook for 3–4 minutes, until softened and fragrant.
3. Season: Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Stir to coat the beef and vegetables in the spices.
4. Add liquids and beans: Stir in the diced tomatoes, tomato paste, and beef broth. Mix well, then add the kidney beans and black beans.
5. Simmer: Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until thickened and rich in flavor.
6. Adjust seasoning: Taste and adjust salt or spice levels as desired.

Pro Tip: For a deeper, smoky flavor, add a small square of dark chocolate or a teaspoon of cocoa powder while simmering. Serve with tortilla chips, shredded cheese, sour cream, or fresh cilantro for the perfect finishing touch.