1 cup diced onion
1/2 cup diced red bell pepper
1 tablespoon chili powder
2 teaspoons cumin
3/4 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 cup chicken broth
1 (12-ounce) can Dr. Pepper
1 (14-ounce) can fire-roasted tomatoes
2 tablespoons tomato paste
4 chipotle peppers in adobo sauce, finely chopped
1 teaspoon Worcestershire sauce
1 can kidney beans, drained and rinsed
sour cream, red onion, cilantro for garnish
Heat a nonstick skillet over medium-high heat and add ground beef. Cook, breaking apart with a wooden spoon, until about halfway cooked. Add onion and red bell pepper and continue to cook until vegetables are softened. If there is excess grease, you can remove it with a spoon before proceeding. Add chili powder, cumin, salt, oregano, and garlic powder and cook for 30 seconds while stirring. Add chicken broth, Dr. Pepper, diced tomatoes, tomato paste, chipotle chilis, and Worcestershire sauce. Stir to mix well. Simmer for 20 to 30 minutes or until chili has thickened to your liking. Add kidney beans. Serve with sour cream, red onion, and cilantro.