Cooking Steps

• Heat the olive oil in your Dutch oven over medium heat. Add the diced onion and bell pepper, stirring occasionally until they soften—about 5 minutes. Toss in the minced garlic and cook for another 30 seconds, just until fragrant.
• Add the ground beef to the pot, breaking it up with your spoon. Cook until no pink remains, about 6–8 minutes. Drain excess grease if needed, but leave a little for richness.
• Stir in the kidney beans, pinto beans, crushed tomatoes, and tomato paste. Mix well to combine, then pour in the beef broth.
• Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Drop in the bay leaf. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally.
• Taste and adjust seasoning—more salt for brightness, a pinch of sugar if too acidic, or extra chili powder for heat. Remove the bay leaf before serving.