Classic Beef Chili

• 1 tbsp vegetable oil
• 2 lb ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 (15 oz) cans kidney or pinto beans, drained and rinsed
• 1 cup water or beef broth
• Shredded cheddar, sour cream and sliced green onions, for serving

1. 1Heat the oil in a large pot over medium-high heat. Add the beef and cook, breaking it up, until browned, 8–10 minutes. Spoon off most of the fat.
2. 2Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic, chili powder, cumin, oregano, paprika and salt and stir for 1 minute.
3. 3Stir in the crushed tomatoes, tomato sauce, beans and water.
4. 4Bring to a simmer, then lower the heat and cook uncovered, stirring now and then, for 30 minutes, until thick. Taste and add more salt or chili powder if needed.
5. 5Serve with cheese, sour cream and green onions.

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