Fast Chili

Ingredients

1 T olive oil
2 non-green sweet bell peppers (red, yellow, or orange), chopped
1 lb of lean ground beef or turkey
2 cans of beans.
1 large onion, chopped
4 cloves garlic, or a few spoonfuls of the minced/chopped from the jar
3 t ground cumin
5 t cocoa
½ t dried chilli flakes
(½ t cayenne pepper AND 1 t paprika) OR (3 t chili spice)
3 t dried oregano
2 t onion powder
2 t garlic powder
1 small can diced tomatoes (the 15oz size, not the 30 oz size)
2 cans tomato paste (the small ones, not the big ones)
1 c water or beef stock (if you drained the beans, skip if not)
Sea salt to taste
Fresh ground pepper to taste

Directions

Heat the oil in a large pot over medium heat.
Add onion and bell peppers and cook until translucent, about 10 minutes.
Push the onions and peppers to the side, add garlic to the middle, and cook another minute until fragrant.
Add the dry spices and cook another minute until you can smell the spices.
Move the veggies and spices to the outside of the pot if it is big enough, or to a bowl if the pot isn't big enough.
Add the beef and cook just until it’s cooked through.
Add tomatoes. Cook for about 5 minutes, stirring regularly.
Add tomato paste and beans. If the beans have been drained, add the water or stock.
Bring to boil.
Once chili begins to boil, turn down the heat and simmer for about 20-25 minutes, stirring occasionally.

While edible now, it'll taste spicier and more flavored tomorrow. Maybe fantastic leftovers.