Chili con Carne

Heat a large heavy-bottomed pot over medium-high heat and add Vegetable Oil. When hot, add the Ground Beef and cook, breaking it up with a spoon, until well browned and no longer pink (6–8 minutes). If there’s excess fat, spoon off most of it, leaving a little for flavor.

Add the diced Onion and chopped Green Bell Pepper to the pot and cook, stirring occasionally, until softened (about 5–6 minutes). Stir in the minced Garlic and cook for 30–60 seconds until fragrant.

Stir in the Chili Powder, Ground Cumin, Smoked Paprika, Dried Oregano, and a pinch of Cayenne Pepper (adjust to taste). Cook the spices with the meat and vegetables for about 1 minute to bloom their flavors.

Add the Tomato Paste and cook, stirring, for 1–2 minutes to deepen its flavor.

Pour in the Canned Crushed Tomatoes and Beef Broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.

Stir in the drained and rinsed Kidney Beans and add the Bay Leaf. Reduce the heat to low and simmer uncovered or partially covered for 30–45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded. If it becomes too thick, add a splash more broth or water.

Taste and season with Salt and freshly ground Black Pepper. Remove and discard the bay leaf. Adjust cayenne or chili powder if you want more heat.

Serve hot with your choice of accompaniments—rice, cornbread, grated cheese, sour cream, or chopped cilantro—and enjoy.