# What You'll Need:
→ Meats
01 - 1 1/2 lbs beef chuck, cut into 1/2-inch cubes or ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
06 - 2 cups cooked kidney beans or 1 (15-oz) can, drained and rinsed
→ Liquids
07 - 1 (14.5-oz) can diced tomatoes
08 - 2 cups beef broth
09 - 2 tbsp tomato paste
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp ground cinnamon
13 - 1 tsp smoked paprika
14 - 1/2 tsp ground coriander
15 - 1 tsp dried oregano
16 - 1 tsp salt, or to taste
17 - 1/2 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional)
→ Garnish (optional)
19 - Sour cream
20 - Chopped fresh cilantro
21 - Sliced green onions
22 - Shredded cheddar cheese
# Cooking Steps:
01 - Heat a drizzle of oil in a large heavy-bottomed pot over medium-high heat. Brown the beef on all sides in batches if needed. Remove and set aside.
02 - Add the onion and red bell pepper to the pot. Cook for 4-5 minutes until softened. Stir in garlic and jalapeño, cooking 1 minute until fragrant.
03 - Return beef to the pot. Stir in chili powder, cumin, cinnamon, smoked paprika, coriander, oregano, salt, black pepper, and cayenne pepper if using. Coat evenly.
04 - Mix in tomato paste, then add diced tomatoes and beef broth. Bring mixture to a simmer.
05 - Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
06 - Stir in kidney beans and simmer uncovered for 20-25 minutes until chili thickens and beef is tender. Adjust seasoning to taste.
07 - Serve hot, topped with sour cream, cilantro, green onions, and shredded cheddar if desired.
