Yellow Onion
Garlic Clove
Chili Powder	tbsp
Chipotle Chili Pepper	tbsp
Sweet Smoked Paprika Powder	tbsp
Dried Oregano	tbsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Salt & Pepper to taste
Olive Oil	tbsp
Tomato Paste	g
Bell Pepper
Carrot
Minced Beef	g
Mixed Beans	g
Beef Broth	ml
Tomato Sauce	can
Worcestershire Sauce	tbsp
Topping
Cheddar Cheese
Yoghurt
Fresh Coriander

1. To prepare the veggies upfront, peel the onion and garlic and thinly slice. Was carrot and pepper. Peel the carrot, half the pepper and remove the seeds. Chop both carrots and pepper.
2. Place the skillet over medium heat and add olive oil. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch of salt and pepper. Cook 5 minutes, until very fragrant. Stir in beef than cook for about 5 minutes, add the tomato paste, peppers and carrots. Cook another 5 minutes.
3. Pour in about 250ml broth, the tomatoes, Worcestershire sauce, and beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, too thin as desired.
4. Spread the chili among the bowls. Top with yogurt, cheese and chopped coriander.

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