Classic Chili Con Carne

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until the vegetables are soft, about 5 minutes.

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

Increase the heat to medium-high and add the ground beef. Brown the beef until no longer pink, breaking it apart with a spoon as it cooks.

Once the beef is browned, drain any excess fat. Stir in the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, salt, black pepper, and water.

Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally to prevent sticking.

For enhanced flavor, let the chili simmer for an hour or even longer. Taste and adjust seasoning as desired.