Chili Con Carne: A Cowboy's Feast

Ingredients

Olive oil

2 tablespoons

Ground beef

1 pound

Onion

1, diced

Garlic

3 cloves, minced

Bell pepper

1, diced

Chili powder

2 tablespoons

Cumin

1 tablespoon

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Canned diced tomatoes

1 (14.5-ounce) can

Tomato paste

2 tablespoons

Kidney beans

1 (15-ounce) can, drained and rinsed

Beef broth

2 cups

Optional toppings

shredded cheese, sour cream, and chopped green onions

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the ground beef and cook until browned. Use a spoon to break it up into small pieces. Drain any excess fat.
3. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to allow the spices to become fragrant.
5. Add the diced tomatoes, tomato paste, kidney beans, and beef broth. Stir well to combine all the ingredients.
6. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for at least 45 minutes, stirring occasionally to prevent sticking.
7. Taste the chili and adjust the seasonings if needed. If you prefer your chili spicier, add more cayenne pepper.
8. Serve the chili hot, garnished with your choice of shredded cheese, sour cream, and chopped green onions.