📖 Instructions

1. Get Started: In a big pot or Dutch oven, brown the ground beef over medium-high heat. Make sure to crumble it as it cooks. Once it’s brown, drain off any extra grease. Nobody likes a greasy chili!
2. Sauté the Veggies: Add the chopped onion and bell pepper to the pot. Cook them until they’re soft and starting to smell real good – usually about 5-7 minutes. Stir them often so they don’t burn.
3. Add Aromatics: Stir in the minced garlic and kimchi. Cook for another minute until you can really smell the garlic and the funky kimchi aroma fills your kitchen. Oh yeah, that's the stuff!
4. Spice It Up: Add the chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir everything together to coat the beef and veggies in the spices. Cook for about a minute to toast the spices – this really wakes up the flavors.
5. Add the Good Stuff: Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
6. Add Beans and Corn: Stir in the drained and rinsed black beans and the corn. Simmer for another 15 minutes to heat them through.
7. Taste and Adjust: Give the chili a taste and adjust the seasoning as needed. Maybe it needs a little more salt, a pinch of sugar to balance the acidity, or an extra dash of chili powder for heat? You're the boss!
8. Serve It Up: Ladle the kimchi chili into bowls. Top with your favorite garnishes, like a dollop of sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, or a sprinkle of shredded cheese. I personally like to crumble some cotija cheese on mine!
9. Enjoy!: Dig in and enjoy this flavorful and comforting kimchi chili. It’s perfect on its own, with a side of cornbread, or even over a bed of rice. What does this mean for you?