Classic Beef Chili

Heat Cooking Oil (2 Tbsp) in a large pot over medium high heat. Add Ground Beef (1 lb) and cook until mostly browned, breaking it up as you go, two to three minutes.

Add Onion (1) , Red Bell Pepper (1) , Garlic (2 cloves) , Salt (1 tsp) and Ground Black Pepper (to taste) . Cook for about three minutes, until onion is translucent.

Add Tomato Paste (3 Tbsp) , Chili Powder (1 1/2 Tbsp) , Ground Cumin (1 tsp) , Dried Oregano (1 tsp) , Onion Powder (1 tsp) , Garlic Powder (1 tsp) and Cayenne Pepper (1/4 tsp) . Cook until the tomato paste is well blended with the beef, about one minute.

Add Diced Tomatoes (1 can) with juice, Beef Broth (1 can) , and Red Kidney Beans (1 can) . Stir together and bring to simmer, then turn down to medium-low to simmer gently. Cook for an hour and a half to 2 hours stirring occasionally, until the sauce thickens.

Taste and adjust seasoning. Serve topped with Cheddar Cheese (to taste) , Sour Cream (to taste) and Scallions (to taste) .