Ingredients

• 500 g ground beef
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 can (400 g) kidney beans, drained and rinsed
• 1 can (400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant.
2. Add ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in bell pepper and cook 2 minutes more.
4. Add chili powder, cumin, paprika, cayenne, oregano, salt, and pepper. Stir to coat the beef.
5. Mix in tomato paste, crushed tomatoes, kidney beans, and beef broth. Bring to a boil.
6. Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally until thickened.
7. Adjust seasoning to taste. Serve hot, topped with fresh cilantro or parsley.