Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
NOTES
Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.
NUTRITION
Calories: 250kcal | Carbohydrates: 6g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 627mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 19.1mg | Calcium: 50mg | Iron: 4.2mg
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