Prep the Mise en Place: Clean and dice your onions and peppers.

Rinse your bean medley thoroughly in a strainer until the water runs clear.

Brown the Beef: Set the cast-iron to medium-high heat, let it heat for a few minutes.

Add the ground beef to a cast-iron Dutch oven (affiliate). Break it apart and cook until browned but not fully cooked.

Sauté the Aromatics: Toss in your diced onions and bell peppers. Cook these with the beef for about 5 minutes (set that timer!) until the onions are translucent, and the peppers have softened.

The Bean Drop: Add your rinsed kidney and black (affiliate) beans into the pot. Stir well to incorporate them with the meat and veggie base. Add a little salt and a little pepper to the mixture. Then add 1/2 of the oregano (affiliate), 1/2 of the smoked paprika (affiliate), and 1/2 of the granulated garlic.

Now add the cumin (affiliate) and chili powder (affiliate). Stir well. Cook for 5 minutes.

Build the Sauce: Pour in your diced tomatoes, tomato sauce (affiliate), and beef broth. Add the Worcestershire sauce for that hit of flavor. Add the remaining oregano (affiliate), smoked paprika (affiliate), granulated garlic, salt, and pepper. And stir well.

Cook for 25-30 minutes with the lid halfway on to allow for evaporation.