Cooking Instructions

• Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add 1 chopped onion and sauté for 5-6 minutes until soft and golden, then add 2 minced garlic cloves for the last minute.
• Increase heat to medium-high and add 1 pound of minced beef. Cook until thoroughly browned for about 8-10 minutes.
• Add 1 diced red bell pepper and 1 diced green bell pepper, sauté for 5 minutes until softened.
• Lower heat and add the spices: 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground coriander, and 2 tablespoons chili powder. Stir for 1-2 minutes until fragrant.
• Stir in 1 cup tomato purée and 1 can of canned chopped tomatoes, scrape the bottom of the pot to mix well.
• Add 1 can of drained red kidney beans and 2 cups of beef stock. Mix well.
• Incorporate 1 tablespoon of sugar, along with salt and pepper to taste. Bring to a gentle boil, cover, and simmer for 35-40 minutes.
• In the last 10 minutes, remove the lid to adjust thickness.
• Squeeze the juice of 1 lime into the chili and let it rest off the heat for 5 minutes.
• Serve in bowls with optional garnishes like sour cream, chopped coriander, and shredded cheddar cheese.