Instructions:

1. 1st Step – Sauté Aromatics:
   • Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil.
   • Sauté chopped onions, minced garlic, and diced bell pepper until softened and aromatic, about 5-7 minutes.
2. 2nd Step – Brown the Meat:
   • Add the ground beef to the pot with the sautéed vegetables. Break up the meat with a spoon or spatula and cook until browned and no longer pink. Drain excess fat if needed.
3. 3rd Step – Add Tomatoes and Spices:
   • Stir in the diced tomatoes (with their juices) and tomato paste, combining them well with the meat and vegetables.
   • Sprinkle chili powder, ground cumin, paprika, dried oregano, salt, and pepper over the mixture. Mix thoroughly to distribute the spices evenly.
4. 4th Step – Simmer with Broth and Beans:
   • Pour in the beef or chicken broth, ensuring it covers the meat and vegetables.
   • Add the drained and rinsed kidney beans and black beans to the pot, stirring to incorporate.
5. 5th Step – Simmer to Perfection:
   • Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30-40 minutes, stirring occasionally.
   • The longer the chili simmers, the more the flavors meld together, creating a richer taste profile. Aim for a thick and hearty consistency.
6. 6th Step – Adjust Seasoning and Serve:
   • Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices according to your preference.
   • Ladle the hot chili con carne into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced onions, or sliced jalapeños.

Recipe Tips:

• For a spicier kick, add a dash of cayenne pepper or include diced green chilies along with the bell pepper.
• Feel free to customize the beans based on your preference. You can use pinto beans, navy beans, or a combination of different beans.
• Leftover chili con carne can be refrigerated and tastes even better the next day as the flavors continue to develop.