Authentic Mexican Chili Con Carne

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté until the vegetables are soft, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the pot and cook, breaking it apart with a spoon, until it is browned and fully cooked.

Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef and vegetables with the spices.

Pour in the diced tomatoes with their juices and the beef broth. Stir to combine everything well.

Add the kidney beans and mix well. Bring the chili to a boil, then reduce heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Taste and adjust seasonings as needed. If you prefer a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.