1 lb lean ground beef
1 medium onion, diced
1 large green or red bell pepper, diced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 15-oz can petite diced tomatoes, undrained
1 8-oz can tomato sauce
1 15-oz can kidney beans, drained
1 15-oz can black beans, drained
2 cups chicken broth or water
grated cheddar cheese, thinly sliced green onion, and sour cream for serving

1. Heat a large pot over medium-high heat. Add the ground beef and cook and crumble until no longer pink. Remove meat to a bowl and keep warm. Reduce the heat to medium.

2. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chili powder, cumin, oregano, salt, and garlic powder and cook, stirring often, for 3 minutes.

3. Add the tomatoes, tomato sauce, kidney and black beans, and broth. Bring it all to a boil, reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally.

4. Serve with grated cheese, green onion, and sour cream if desired.

Makes 2 quarts chili; 4-6 servings.