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Warm up with a bowl of robust chili con carne, filled with spicy ground beef, kidney beans, and rich tomatoes. This hearty dish is perfect for chilly nights and is even better the next day!
Heat olive oil in a large pot over medium heat.
Add diced onion and bell pepper; cook until softened, about 5 minutes.
Stir in minced garlic and cook for an additional 1 minute.
Add ground beef to the pot; cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary.
Mix in chili powder, cumin, salt, and pepper; cook for 2 minutes to toast the spices.
Stir in canned tomatoes and kidney beans; bring to a simmer.
Reduce heat to low, cover, and let cook for 30-35 minutes, stirring occasionally. Adjust seasoning to taste.
Serve hot, garnished with your choice of toppings like cheese, sour cream, or cilantro.
