Hearty Beanless Chili

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

Add the minced garlic to the pot and sauté for an additional minute, being careful not to let it burn.

Increase the heat to medium-high and add the ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

Once the beef is browned, drain any excess fat from the pot.

Stir in the diced tomatoes (with juice), tomato paste, and chicken broth. Mix well to combine.

Add the chili powder, cumin, paprika, salt, and black pepper to the pot. Stir to combine all the ingredients.

Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld together.

Taste and adjust the seasoning as needed. If you prefer a spicier chili, you can add hot sauce or red pepper flakes.

Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream, if desired.