First, clean & prep the veggies beforehand. Dice or chop up the onion, bell pepper, and garlic cloves.

Next, brown the ground beef. In a skillet or pan over medium high heat cook the beef. Stir the beef consistently and allow it to brown. Season the beef with garlic powder, onion powder & black pepper. Salt is optional.

Once the ground beef has browned, drain the excess fat.

Over medium high heat, in a large pot or Dutch oven add some olive oil and allow it to get hot.

Once the oil is hot, add the chopped bell pepper and onion. Sauté for 3 to 5 minutes.

Add the cooked ground beef, diced garlic, chili powder, cumin and stir everything together.

Add the tomato paste & stir it in until it dissolves.

Then add the beef broth or chicken broth. Add the diced tomatoes & beans. (Make sure you drain & rinse the beans off before adding to the pot)

Add a pinch of sugar & stir everything together. Allow the liquid to come to a boil.

Reduce the heat to medium low & cover the pot partially with a lid. Allow the chili to simmer or cook for 1 to 2 hours. Stir the chili occasionally.

Note: If you’re short on time 45 minutes should be enough, just finish cooking uncovered. But keep an eye on the chili.

Stir the chili occasionally.

Do a taste test. Make any adjustments if necessary. (Optional: You can adjust the seasoning to taste with salt-free garlic & herb seasoning or salt-free onion & herb in place of regular garlic powder and onion powder)

Once the chili is done, you can serve it with rice or cornbread. Add your favorite toppings such as shredded cheddar cheese, green onion, sour cream, or crackers. Enjoy!