Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef
  • 1 can (15 ounces/425g) diced tomatoes, undrained
  • 1 can (15 ounces/425g) kidney beans, drained and rinsed
  • 2 cups (480ml) beef broth
  • 2 tablespoons (30g) chili powder
  • 1 tablespoon (15g) cumin
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper, to taste
  • Optional toppings: sour cream, shredded cheese, chopped green onions

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic until fragrant (about 1 minute).
  4. Add ground beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
  5. Stir in diced tomatoes and kidney beans.
  6. Pour in beef broth and sprinkle chili powder, cumin, and smoked paprika. Season with salt and pepper.
  7. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  8. Taste and adjust seasoning as needed.