Pioneer Woman Chili

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

Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.

Stir in the canned tomatoes (with juices), beef broth, kidney beans, pinto beans, chili powder, cumin, salt, black pepper, and cayenne pepper.

Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 30-45 minutes, stirring occasionally.

Taste and adjust the seasoning if necessary. If you prefer a spicier chili, you can add more cayenne pepper or chili powder.

Serve hot, and garnish with shredded cheese, sour cream, and cilantro if desired.