Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into small pieces. Drain excess fat, leaving about 1 tablespoon in the pot.
• Add the chopped onion and green bell pepper to the pot. Cook for 5–7 minutes until softened.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the tomato paste and stir to combine with the meat and vegetables.
• Pour in the crushed tomatoes, diced tomatoes, beef broth, kidney beans, and pinto beans. Stir well.
• Add the chili powder, cumin, paprika, cayenne (if using), salt, black pepper, and sugar. Stir to combine.
• Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
• Taste and adjust seasoning if needed. Simmer uncovered for an additional 15–30 minutes to thicken, if desired.
• Serve hot, garnished with shredded cheese, sour cream, or chopped onions if desired.