1-Gather Your Tools and Ingredients First: Before you begin, pull together your ingredients and a medium Dutch oven or soup pot for even heating. Measure out everything like the 1 to 1½ pounds of lean ground beef and chop the veggies ahead. This prep helps the stovetop chili come together smoothly on medium-high heat.

2-Brown the Beef: Start by browning the 1 to 1½ pounds of lean ground beef in your pot over medium-high heat. Use a spoon to crumble it as it cooks, then drain the grease and set it aside. This step adds a rich base to your flavorful chili.

3-Sauté the Veggies: Next, add 1 tablespoon of olive oil to the pot and heat it up. Sauté the 1 large chopped green bell pepper (about 1½ cups), 1 medium chopped yellow onion (about 1½ cups), and 1 tablespoon of freshly minced garlic for 2-3 minutes until tender. Stir frequently to bring out the flavors.

4-Combine and Simmer: Return the beef to the pot and mix in the rest: 1 (32-ounce) container of beef broth (4 cups), 1 (28-ounce) can of diced tomatoes in juices, 3 tablespoons of tomato paste, 2 tablespoons of chili powder, ½ teaspoon of crushed red pepper flakes, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, 2 bay leaves, 1 (16-ounce) can of dark red kidney beans (rinsed and drained), 1 (16-ounce) can of light red kidney beans (rinsed and drained), and 1 (15-ounce) can of black beans (rinsed and drained). Stir well and bring to a gentle boil.

5-Finish and Serve: Reduce heat to a simmer, cover, and cook for 30 minutes while stirring occasionally. Remove the 2 bay leaves before serving with your favorite toppings. For more recipe ideas, try our berry crisp as a fresh side.