Classic Beef Chili

• a glug of olive oil2 tbsp olive oil
• 1 onion, diced1 yellow onion, diced
• 1 bell pepper, diced1 red bell pepper, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• 1 lb ground beef1 lb ground beef
• a couple tablespoons of chili powder2 tbsp chili powder
• a big spoon of cumin1 tbsp ground cumin
• a teaspoon of oregano1 tsp dried oregano
• a teaspoon of salt1 tsp salt
• a few cracks of black pepper1/2 tsp black pepper
• 1 can (28 oz) crushed tomatoes28 oz crushed tomatoes
• a big spoon of tomato paste2 tbsp tomato paste
• 1 cup beef broth1 cup beef broth
• 1 can (15 oz) kidney beans, drained and rinsed15 oz kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed15 oz pinto beans, drained and rinsed

Steps

1. Heat the oil in a large heavy pot over medium-high. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
2. Add the ground beef. Break it apart and cook until browned with no pink left, about 6 to 8 minutes. Spoon off excess pooled fat if you like.
3. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook 1 minute until the spices smell fragrant.
4. Pour in the crushed tomatoes and broth, then add the tomato paste. Stir well and scrape up any browned bits from the bottom.
5. Bring to a gentle boil, then lower to a simmer. Cover partway and cook 30 minutes, stirring occasionally.
6. Stir in the drained beans and cook uncovered 10 more minutes, until thickened. Taste and adjust the salt.
7. Serve hot with your favorite toppings.