Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 bell pepper, chopped
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic; sauté until they are soft and translucent.
3. Add the ground beef to the pot; cook and crumble it until it is browned.
4. Stir in chili powder, cumin, paprika, salt, and black pepper until the beef is well coated.
5. Add diced tomatoes, kidney beans, and chopped bell pepper to the pot.
6. Pour in the beef broth; stir to combine.
7. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
8. Adjust seasoning to taste if needed.
9. Serve the chili hot in bowls.
10. Top each serving with shredded cheddar cheese and chopped cilantro.