# What You'll Need:
→ Meats
01 - 2 pounds 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 ounces each) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) 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
→ Optional Toppings
20 - Sour cream
21 - Shredded cheddar cheese
22 - Chopped cilantro
23 - Sliced green onions
24 - Lime wedges
# How-To Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
02 - Add onions to the same pot and cook for 3 to 4 minutes until softened. Stir in garlic, red and green bell peppers, and jalapeño; cook an additional 3 to 4 minutes.
03 - Mix in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until aromatic.
04 - Stir in tomato paste and cook for 1 minute, stirring constantly to combine.
05 - Return browned beef to the pot, then add diced tomatoes with their juice, beef broth, kidney beans, and black beans. Stir thoroughly.
06 - Bring to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
07 - Remove lid and simmer uncovered for 30 minutes, allowing chili to thicken and beef to become tender.
08 - Taste and modify seasoning if needed. Serve hot with optional toppings of choice.
