2 lbs ground beef (or 1 lb ground + 1 lb cubed chuck)

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

1 red bell pepper, chopped

2 (14.5 oz) cans diced tomatoes

1 (6 oz) can tomato paste

1 (15 oz) can kidney beans, drained (optional)

1 (15 oz) can black beans, drained (optional)

1 cup beef broth or beer

3 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper (optional)

Salt and black pepper to taste

1 tbsp unsweetened cocoa or brewed coffee (optional)

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Brown the Meat: In a Dutch oven over medium heat, add olive oil and ground beef. Cook until browned, then drain excess fat.
Sauté Aromatics: Stir in onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Add Spices: Mix in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Stir and cook for 1 minute to toast the spices.
Add Tomatoes: Add diced tomatoes and tomato paste. Stir thoroughly.
Beans & Broth: Add the beans (if using) and beef broth or beer. Mix everything together.
Simmer: Cover with lid and reduce heat to low. Simmer for 1.5 to 2 hours, stirring occasionally.
Finish: In the last 30 minutes, stir in cocoa or brewed coffee for depth of flavor.
Taste & Adjust: Season to taste and serve hot with your favorite toppings.

Use a combo of meats (ground and cubed) for better texture.
Toast your spices before adding liquid to maximize flavor.
Let it rest for 24 hours—chili always tastes better the next day!
Add toppings like sour cream, shredded cheese, or avocado for extra richness.
Freeze leftovers in individual portions for easy meals later.