Cast Iron Cabin Chili

Ingredients

• 2 tbsp (27g) olive oil
• 1 large (300g) onion, diced
• 1 (150g) red bell pepper, diced
• 3 cloves (10g) garlic, minced
• 1.5 lb (680g) ground beef (or ground turkey)
• 2 tbsp (16g) chili powder
• 1 tbsp (7g) smoked paprika
• 1 tsp (2g) ground cumin
• 1 can (28 oz / 794g) crushed tomatoes
• 2 cans (15 oz / 425g each) kidney beans, drained and rinsed
• 1 cup (240g) beef or vegetable broth
• Salt and pepper, to taste
• Shredded cheddar and sliced scallions, to serve

Instructions

1. Heat the olive oil in a large cast iron pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the ground beef, breaking it up with a spoon, and cook until browned.
4. Stir in the chili powder, smoked paprika, and cumin, and cook for 1 minute until fragrant.
5. Add the crushed tomatoes, kidney beans, and broth. Bring to a simmer.
6. Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until thickened.
7. Season with salt and pepper to taste. Serve topped with cheddar and scallions.