Hearty Beef Chili

In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.

Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.

Stir in the chili powder, ground cumin, salt, and black pepper. Cook for 1-2 minutes until the spices become fragrant.

Add the canned diced tomatoes (with their juices), kidney beans, black beans, and beef broth. Stir to combine all ingredients thoroughly.

Bring the chili to a simmer. Reduce the heat to low and cover the pot. Let it cook for at least 30-40 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Cook longer for a thicker consistency, or add more broth for a thinner chili, as desired.