Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain excess grease and set aside.

2. 2

   Return pot to medium heat. Add chopped onion and red bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

3. 3

   Stir in tomato paste and cook for 2-3 minutes, stirring constantly to caramelize.

4. 4

   Return browned beef to pot. Add diced tomatoes, tomato sauce, kidney beans, black beans, and diced green chiles.

5. 5

   Stir in frozen mixed berries, chopped dried apricots, brown sugar, chili powder, smoked paprika, cumin, cayenne pepper, and dried oregano. Season with salt and pepper.

6. 6

   Pour in beef broth. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally.

7. 7

   Check consistency and add more broth if too thick. Taste and adjust seasonings as needed.

8. 8

   Ladle into bowls and serve with desired toppings.