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Ingredients: Ground Beef & Aromatics: 2 tablespoons olive oil 1½ pounds ground beef (80/20 or leaner) 1 medium onion (diced) 1 green bell pepper (diced) 3 cloves garlic (minced) Beans & Tomatoes: 1 (15 oz) can kidney beans (drained and rinsed) 1 (15 oz) can black beans (drained and rinsed) 1 (15 oz) can pinto beans (optional, for extra volume) 2 (14.5 oz) cans diced tomatoes (with juice) 1 (6 oz) can tomato paste 1½ cups beef broth or water Seasonings: 3 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne pepper (optional) Salt and black pepper to taste 1 tablespoon brown sugar (balances acidity) Instructions: Step 1: Brown the Beef In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook for about 7–8 minutes, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed, especially if using higher-fat ground beef. Step 2: Sauté the Aromatics Push the beef to one side of the pot and add diced onions, bell peppers, and garlic. Sauté for 4–5 minutes, stirring occasionally, until vegetables are softened and fragrant. Mix everything together thoroughly. Step 3: Add Tomatoes and Beans Stir in diced tomatoes, tomato paste, and beef broth. Add the drained beans (kidney, black, and pinto if using). Stir until everything is well mixed. Step 4: Season the Chili Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), brown sugar, salt, and pepper. Stir well to combine all flavors. Step 5: Simmer and Develop Flavor Bring the chili to a low boil, then reduce heat to low. Cover partially and let it simmer for at least 30–40 minutes, stirring occasionally. For deeper flavor, simmer up to 1½ hours, adding broth if it thickens too much.