Beef & Bean Jalapeño Chili

Beef & Bean Jalapeño Chili 1 tablespoon olive oil 2 large yellow onions diced 1 green pepper diced 1-2 jalapeño peppers finely chopped (with seeds) 8 cloves garlic, chopped or minced (or 2 tablespoons minced garlic) 2 pounds ground beef (mince) 2 tablespoons ground cumin 2 tablespoons chili powder (adjust to your tastes) 1 teaspoon smoked paprika (or sweet paprika) 1 teaspoon salt 1⁄2 teaspoon cayenne 1 14.4 ounce can crushed tomatoes 1 14.8 ounce can tomato sauce (American) (or condensed tomato soup for Aussies) 2 cups beef or chicken broth 2 14 ounce cans kidney beans, drained 1 14 ounce can black beans, drained Toppings: Sour Cream Grated Cheddar Cheese Sliced Jalapeños Chopped Green Onions Fresh Cilantro Leaves Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant. Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings. Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes). Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro. Recipe Notes Beef & Bean Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.