Copycat Chili Recipe: A Restaurant-Style Classic Made at Home

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
Add the onion, green bell pepper, and garlic to the pot. Sauté for 5-7 minutes until softened and fragrant.
Add the Base Ingredients:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Simmer the Chili:

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Add Beans and Finish:

Stir in the kidney beans, pinto beans, Worcestershire sauce, and sugar substitute (if using). Continue to simmer uncovered for an additional 20-30 minutes, allowing the flavors to meld and the chili to thicken.
Serve:

Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Serving and Storage Tips: