A bowl of savory chili is one of my family's favorite meals but I have to get the ingredients just right for everyone or I have a mutiny on my hands. Too spicy and my child turns her nose at it. Too bland and my husband gives me the, "you expect me to eat this look." To keep the kitchen table at peace, I've found the perfect blend of spices and added a few vegetables and beans to pump up the nutrition factor. Chili can be used for more than just chili too! Add a spoonful on a potato, on a hot dog, or use for burritos - the possibilities are practically endless!
In a large pot or dutch oven, heat oil over medium heat. To the oil add onion, red bell pepper, garlic, and a pinch of salt. Stir and cook until the onions and bell peppers are translucent and soft, about 3 minutes. Remove the onion mixture to a plate and set aside until needed.
Turn the heat up to medium-high and add the beef to the same pot. With a wooden spoon, break up the meat, stir, and cook until the meat is browned, about 5 minutes.
To the browned beef, add the onion mixture, beef broth, tomatoes, tomato paste, chili powder, cumin, oregano, salt, and pepper. Over high heat bring the chili to a boil. Once boiling, reduce the heat to low and simmer. Simmer for 1 hour and 30 minutes. Add flour and stir until incorporated. Next, add the pinto beans and corn. Simmer for another 10 to 15 minutes until the chili is thick. Serve with shredded cheese, sour cream, or chives.