# Components:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (15 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 cup corn kernels
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper
19 - 1 cup beef or vegetable broth
→ Serving
20 - 2 cups cooked rice, brown rice, or cooked grains
→ Toppings
21 - Shredded cheddar cheese
22 - Sour cream or Greek yogurt
23 - Sliced green onions
24 - Chopped cilantro
25 - Diced avocado
26 - Jalapeño slices
27 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic and diced bell peppers. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all ingredients.
06 - Pour in broth and bring mixture to a simmer. Reduce heat to low, cover partially, and cook for 25 to 30 minutes, stirring occasionally to prevent sticking.
07 - While chili simmers, prepare rice or grains according to package directions.
08 - Portion cooked grains into serving bowls and ladle chili over the top. Arrange desired toppings alongside each serving.
