The Best Classic Chili

In a large pot or Dutch oven over medium heat, cook the ground beef until it is browned. Drain excess fat.

Add the chopped onion, garlic, and green bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes.

Stir in the diced tomatoes (with juices), kidney beans, chili powder, ground cumin, salt, black pepper, and water. Mix well to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally.

Taste the chili and adjust the seasoning as needed. If you prefer a spicier chili, consider adding some cayenne pepper or hot sauce to taste.

Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, or diced green onions.