2 TBSP NEUTRAL OIL
1 ONION, DICED
2 CARROTS, DICED
1 RED PEPPER, DICED
2 CLOVES OF GARLIC, MINCED
1 LB GROUND BEEF
1-340ml CAN CORN
1-156ml CAN TOMATO PASTE
1-540ml CAN RED KIDNEY BEANS (OR ANY BEANS YOU LIKE)
1-798 ml CANNED WHOLE TOMATOES
1 TBSP SMOKEHOUSE SPICE
SALT AND PEPPER TO TASTE

OPTIONAL TOPPINGS: 
* DICED AVOCADO
* GRATED CHEDDAR
* SOUR CREAM
* CILANTRO
* WEDGE OF LIME

In a medium pot on medium-high heat, add in the oil and sautée onions, carrots, and ground beef until onions are translucent and beef is mostly cooked through. Add in the tomato paste, and sautée for about 5-10 minutes more, until it's caramelized and everything is golden in colour. Add in the garlic, red pepper, salt + pepper, and Smokehouse Spice and continue to sautée until peppers are soft. 

Then add in the beans, corn, and whole tomatoes. Crush the tomatoes with a spoon and let your chilli come to a boil. Cover and let it simmer on very low heat for about 30 mins, stirring occasionally.  

You can adjust seasoning here. For an extra smokey flavour, add in ¼ tsp smoked paprika. For extra spicy chilli, add in another ½-1 teaspoon of Smokehouse.

To make this a vegetarian recipe, omit the meat and add in an extra can of beans of your choice. Follow the rest of the recipe as written. 

Enjoy as is or add your additional toppings! Spice level here isn't overpowering, it's just a mild kick, especially after toppings are added.