Easter Chili Delight

1.In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and diced bell peppers to the pot, cooking for an additional 3-4 minutes until softened.

3.Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 7-10 minutes. Drain excess fat if necessary.

4.Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices.

5.Add the crushed tomatoes, tomato paste, beef broth, kidney beans, and corn to the pot. Stir well to combine all ingredients.

6.Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.

7.Taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for the last 15 minutes.

8.Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese.