📖 Instructions

1. Brown the beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Be sure to break it up with a spoon as it cooks. Drain off any excess grease. This step is crucial for developing rich, savory flavors – don't rush it!
2. Sauté the vegetables: Add the chopped onion and bell pepper to the pot with the browned beef. Cook until the vegetables are softened, about 5-7 minutes. The onions should be translucent and fragrant. Trust me, the aroma will be amazing!
3. Add the spices: Stir in the chili powder, cumin, oregano, and salt. Cook for another minute or two, stirring constantly, until fragrant. This blooms the spices and intensifies their flavor. Don't skip this step – it makes a huge difference!
4. Incorporate tomato paste: Stir in the tomato paste and cook for 1 minute. This will add depth and richness to the chili. Make sure it's well combined with the beef and vegetables.
5. Add tomatoes and beans: Pour in the crushed tomatoes and tomato sauce. Add the kidney beans and pinto beans (undrained). Stir well to combine all ingredients. At this point, the pot should be looking pretty colorful and delicious!
6. Simmer the chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. I usually let mine simmer for at least two hours, sometimes even longer! I usually watch a movie, and smell the lovely soup.
7. Adjust seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, chili powder, or cumin, depending on your preference. This is your chance to make it your own!
8. Serve and enjoy: Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or a dollop of guacamole. A side of cornbread is also a perfect accompaniment! YUM!