Combine 1 diced yellow onion, 3 minced garlic cloves, and 1/3 cup of Mezzetta Roasted Red Bell Peppers. Set aside
Heat 1 tbsp of olive oil in dutch oven pan. Add 1 lb of ground beef. Break beef up and let brown for 4-5 minutes. Continue cooking until beef is mostly cooked.
Add the onion, garlic, and bell peppers to the ground beef. Cook until softened, about 5 minutes. Add tomato paste, chili powder, cumin, and oregano to dutch oven. Cook for 2 minutes, stirring frequently.
Stir in finely chopped tomatoes, Mezzetta Castelvetrano Olives (don't forget to pit them), and beef broth.
Reduce the heat to low and simmer for at least 40 minutes to let flavors come together.
Prepare toppings (I like to serve with sliced avocado, cilantro, and Mezzetta Castelvetrano Olives)
Remove chili from heat and season with salt and pepper to taste. Serve with prepared toppings. Enjoy!