Beef and Bean Chili

Ingredients

• 1 lb (450g) ground beef, 80/20
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (16 oz) pinto beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it's no longer pink, about 5-7 minutes.
2. Remove the browned ground beef from the pot with a slotted spoon and drain the excess fat.
3. Add the diced onion to the pot and cook until it's translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Add the diced red bell pepper and cook for 2 minutes, until it starts to soften.
6. Add the chili powder, cumin, oregano, and cayenne pepper (if using) to the pot and cook for 1-2 minutes, until the spices are fragrant.
7. Add the cooked ground beef back to the pot, along with the diced tomatoes, red kidney beans, pinto beans, salt, and black pepper.
8. Stir everything together, then bring the chili to a simmer.
9. Reduce the heat to low and let the chili cook, covered, for 20-30 minutes, until the flavors have melded together and the chili has thickened slightly.