Method
Brown the beef in batches in a Dutch oven, breaking it into bite-size pieces. Drain excess fat if needed.
Add the onion and bell pepper and cook until soft. Add the garlic, chili powder, cumin, oregano, and tomato paste and cook for 1 minute.
Add the tomatoes, beans, stock, and browned beef. Simmer partially covered for 45–60 minutes, stirring occasionally.
Adjust thickness and seasoning. Rest for 10 minutes before serving.
Notes
Chili improves after an overnight rest; cool it rapidly before refrigeration.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve the chili over Classic Rice Pilaf when a larger composed meal is needed.