Beef Chili with Kidney Beans and Bell Peppers

Ingredients

• lean ground beef 4 oz
• kidney beans, cooked 1/2 cup
• bell peppers 1 cup chopped
• onion 1/4 cup chopped
• chili powder 1 tsp
• olive oil 1 tsp
• salt to taste
• black pepper to taste
• water or broth 1/4 cup

Method

1. Prepare the vegetables. Wash the bell peppers and onion. Chop the bell peppers into small bite-sized pieces and finely chop the onion. Set aside.
   Tip: Use a sharp knife to make chopping easier and safer.
2. Heat the pan and sauté onions. Place a medium-sized skillet or saucepan over medium heat. Add 1 teaspoon of olive oil. Once hot, add the chopped onions and sauté for about 3-4 minutes until they become translucent and soft.
   Tip: Stir frequently to prevent onions from burning.
3. Cook the ground beef. Add the lean ground beef to the pan with the onions. Break the meat apart with a spatula or wooden spoon. Cook for about 6-7 minutes until the beef is fully browned with no pink remaining.
   Tip: Drain excess fat if desired, but leaving some fat will add flavor.
4. Add bell peppers and chili powder. Add the chopped bell peppers and 1 teaspoon of chili powder to the beef mixture. Stir well to combine all ingredients.
   Tip: Adjust chili powder amount to your preferred spice level.
5. Add kidney beans and simmer. Add 1/2 cup of cooked kidney beans to the pan. Pour in 1/4 cup of water or broth if you prefer a saucier chili. Stir everything together, reduce heat to low, cover, and let simmer gently for 8-10 minutes. This allows flavors to meld and peppers to soften.
   Tip: Stir occasionally to prevent sticking.
6. Season and serve. Taste your chili and add salt and black pepper as needed. Stir well and cook for another minute. Remove from heat and serve hot.
   Tip: Serve with a side of rice or a small salad if desired.

Pro tips

• Use fresh spices for the best flavor in your chili powder.
• If you want a thicker chili, simmer uncovered for a few extra minutes to reduce liquid.