Stovetop Instructions:

• Heat the 1 tablespoon Extra-Virgin Olive Oil in a large pot over medium heat. Add the chopped ½ Large White Onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Stir in the 3 Garlic Cloves (minced), and cook for another minute or until fragrant. Add the 2 Tbsp Tomato Purée (paste) and cook, stirring constantly, for one more minute.
• Add the 1½ pounds Lean Ground Beef and cook, breaking the meat up into smaller chunks for 8-10 minutes or until no longer pink. Drain the fat from the beef and return the pot to the heat.
• Add the 1½ tablespoon Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, 1 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper (optional) (if using), and a generous pinch of Kosher salt and freshly ground black pepper
• Cook, stirring often, for 2 minutes to toast the spices. Add the 2 Bell Peppers (chopped) 15 ounces Kidney Beans, one can, and 15 ounces Chopped/Diced Tomatoes, 2-3 Chipotle Peppers in Adobo Sauce, 3 Cup Beef or vegetable broth, and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
• Serve the chili in bowls and top with Freshly chopped cilantro or parsley, Grated cheddar cheese, Sour Cream, and Thinly sliced spring onions.