Spicy Ground Beef and Kidney Bean Chili

1.Heat olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

3.Add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.

4.Increase heat to medium-high and add the ground beef to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.

5.Drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor.

6.Stir in the ground cumin, chili powder, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook the spices with the beef for 1-2 minutes to release their aromas, stirring constantly.

7.Add the diced tomatoes, kidney beans, beef broth, tomato paste, and sugar. Stir well to combine all ingredients.

8.Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The chili should thicken and develop rich flavors.

9.Taste and adjust seasoning with additional salt, pepper, or cayenne pepper if desired.

10.Serve hot, garnished with optional toppings such as chopped fresh cilantro, shredded cheddar cheese, sour cream, or sliced jalapeños for added flavor and texture.