Spicy Beef and Bean Empanada Chili

Preheat oven to 375°F (190°C).

Cook the Empanadas: Arrange the empanadas on a baking sheet and bake according to package instructions, or until golden brown and heated through (usually 20-25 minutes).

Prepare the Chili Base: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add Aromatics: Add the diced onion and red bell pepper to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute more, until fragrant.

Add Liquids and Beans: Stir in the diced tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Incorporate Beans: Add the kidney beans and black beans to the chili and stir to combine. Cook for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Assemble and Serve: While the chili simmers, carefully break the baked empanadas into smaller pieces. Ladle the chili into bowls and top with the broken empanada pieces. Serve immediately.