Beef Chili with Beans

• 1.5 lbs ground beef
• 2 cans (15 oz each) kidney beans, rinsed and drained
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 2 tbsp chili powder
• 1 large onion, chopped
• 1 green bell pepper, diced

Instructions

1. 1

   In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat.

2. 2

   Add the diced onion, green pepper, and garlic to the pot. Sauté for 5 minutes until vegetables are softened.

3. 3

   Stir in the chili powder, cumin, oregano, salt, and cayenne pepper. Cook for 1 minute until fragrant.

4. 4

   Add the canned tomatoes (undrained), kidney beans, and beef broth. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.

6. 6

   Serve hot, topped with shredded cheddar cheese, sour cream, and green onions if desired.