Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
• Add the onion and garlic to the pot and cook until softened, about 5 minutes.
• Stir in the chili powder, cumin, oregano, salt, and pepper.
• Add the diced tomatoes, kidney beans, pinto beans, and beef broth. Stir to combine.
• Bring the chili to a simmer, then reduce the heat and cover. Simmer for at least 45 minutes, or up to 1 hour, stirring occasionally.
• Serve hot with your favorite toppings, such as shredded cheese, sour cream, and chopped green onions.