Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 lb ground beef
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onions are translucent and garlic is fragrant, about 3-4 minutes.
2. Add ground beef to the pot: Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
3. Stir in ancho chile powder, ground cumin, black pepper, thyme leaves, and dried oregano. Cook for an additional 1-2 minutes until the spices are fragrant.
4. Add diced tomatoes (with their juices), drained and rinsed kidney beans, and beef broth to the pot. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Let it simmer, uncovered, for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken to your desired consistency.
6. Taste the chili and adjust seasoning with salt if needed.
7. Serve the beef chili hot, garnished with your choice of toppings such as shredded cheddar cheese, sour cream, chopped green onions, or diced avocado.