# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
→ Vegetables
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
→ Canned Goods
08 - 2 cans (14 oz each) diced tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 2 tablespoons chili powder
13 - 2 teaspoons ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon cayenne pepper
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Liquids
19 - 2 cups beef broth
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown all sides in batches as needed. Remove and set aside.
02 - In the same pot, sauté onions for 3 to 4 minutes until softened. Add garlic, bell peppers, and jalapeño; cook for another 3 to 4 minutes.
03 - Incorporate chili powder, ground cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute, stirring constantly.
05 - Return browned beef to the pot. Add diced tomatoes with juice, beef broth, kidney beans, and black beans. Stir thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Uncover the pot and continue simmering for an additional 30 minutes until chili thickens and beef is tender.
08 - Taste and adjust seasoning as preferred. Serve hot with optional toppings such as sour cream, shredded cheddar, cilantro, green onions, or lime wedges.
