A hearty and flavorful chili recipe with a smoky twist, perfect for warming up on chilly days.
Cut the beef into bite-sized cubes.
Ensure uniform sizes for even cooking.
Heat oil in a Dutch oven and brown the beef in batches.
Avoid overcrowding the pan to achieve a good sear.
Remove the beef and sauté the onion, green bell pepper, and garlic until softened.
Stir frequently to prevent burning.
Return the beef to the pot and add the chipotle peppers, beans, tomato sauce, diced tomatoes, water, chili powder, oregano, and black pepper.
Mix well to ensure even distribution of flavors.
Bring to a boil, then reduce heat and simmer covered for 1 hour, stirring occasionally.
Check occasionally to ensure it doesn't stick to the bottom.
Serve hot, garnished with cheddar cheese, sour cream, scallions, and avocado.
Add toppings just before serving for freshness.
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