Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, for 6-8 minutes until browned. Drain excess fat if needed.
Add the onion and bell pepper and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more until fragrant.
Stir in the chili powder, cumin, oregano, cayenne (if using), and salt, cooking for 1 minute to toast the spices.
Add the diced tomatoes, kidney beans, and beef broth. Bring to a simmer, then reduce heat to low and cook uncovered for 35-40 minutes, stirring occasionally, until thickened.
Taste and adjust salt and spice as needed. Ladle into bowls with your favorite toppings.
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