• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels
• 2 tablespoons Beasley's Steak Dust
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Shredded cheddar cheese, sour cream, and chopped green onions, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, brown ground beef over medium heat, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, red and green bell peppers, and cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the diced tomatoes, kidney beans, black beans, and corn kernels.
4. Sprinkle Beasley's Steak Dust, chili powder, cumin, salt, and pepper over the mixture and stir to combine.
5. Reduce heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
6. Serve hot with shredded cheddar cheese, sour cream, and chopped green onions, if desired. Enjoy!