1-First Steps and Prep: First, get your ingredients ready by measuring everything out and chopping as needed. Crumble 2 pounds of lean ground beef into a large stock pot and cook it on medium-high heat. Add the finely chopped onion and green bell pepper, then sauté until the beef browns and the veggies soften up.

2-This initial step builds the flavor base, so take your time with it. Once browned, you’re ready to move on.

3-Adding Flavors and Simmering: Next, stir in the 30 ounces of canned diced tomatoes, 6 ounces of tomato paste, 2 cups of beef stock or broth, and 4 tablespoons of minced garlic. Don’t forget the seasonings: 1½ tablespoons chili powder, 1½ teaspoons paprika, 1½ teaspoons onion powder, 1½ teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 teaspoon black pepper.

4-Mix it all well, cover the pot, and let it simmer for 20 to 25 minutes. This allows the flavors to blend nicely. Taste and tweak the seasoning if you want more kick or balance.

5-Final Touches and Serving: After simmering, your chili is almost done. For added variety, try mixing in your favorite toppings like sliced avocado or fresh cilantro. If you’re using a slow cooker, brown the beef, onion, and pepper first, then add everything else and cook on high for 4 to 5 hours or low for 6 to 8 hours.

6-For an Instant Pot, sauté in the pot, add the rest, seal, and pressure cook on high for 15 minutes, followed by a 10-minute natural release. This recipe takes about 30 minutes total, with 5 minutes prep and 25 minutes cooking, making it perfect for quick meals.