Beef Chili

Heat olive oil in a large heavy pot over medium heat. Cook onion and green bell pepper until soft, about 7 minutes, then add garlic for 1 minute.

Add ground beef to soft vegetables and cook over medium-high heat, breaking it up, until browned with no pink (71 C). Spoon off excess fat.

Stir chili powder, cumin, smoked paprika, oregano, cayenne pepper and tomato paste into browned beef and cook for 1 minute until fragrant.

Add crushed tomatoes, kidney beans, beef broth and salt to spiced beef. Bring to a boil, then simmer partly covered, stirring now and then, until thick.

Taste chili for salt. Ladle into bowls and top with cheddar, sour cream and scallions.