1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
In a large pot or Dutch oven over medium heat, cook the ground beef until it is browned, stirring occasionally to break it up.
Add the onion, bell pepper, and garlic to the pot and cook until the vegetables are tender, about 5-7 minutes.
Stir in the diced tomatoes, kidney beans, tomato paste, water, chili powder, cumin, salt, pepper, paprika, and cinnamon. Bring the mixture to a boil.
Reduce the heat to low and simmer the chili for at least 30 minutes, or until the flavors have melded together.
Serve the chili hot, garnished with your choice of toppings such as cheese, sour cream, or chopped onions. Enjoy!