Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or use an oven-safe skillet to keep it all in one pan.

Sauté aromatics: Heat a large skillet over medium. Add a little oil if your beef is very lean. Sauté diced onion and bell pepper for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the beef: Add ground beef, breaking it up with a spatula. Cook until no longer pink, 6–8 minutes. Drain excess grease if needed to keep the bake from getting oily.

Season well: Stir in chili powder, cumin, smoked paprika, oregano, onion powder, salt, pepper, and a pinch of red pepper flakes or cayenne if you like heat. Toast spices for 30–60 seconds to bloom the flavors.

Add liquids: Pour in crushed tomatoes, a spoonful of tomato paste, and a splash of beef broth. You want a thick but saucy mixture—add more broth if it’s too dense.

Simmer: Reduce heat to low and let it bubble gently for 8–10 minutes, stirring occasionally. Taste and adjust salt, pepper, and heat.

Make it creamy (optional): Stir in a few tablespoons of cream cheese until melted for a silkier texture and richer flavor. This keeps carbs low while adding body.

Assemble the bake: Spread the chili mixture evenly in the baking dish. Top with an even layer of shredded cheese.

Bake: Place in the oven for 12–15 minutes, or until the cheese is melted and bubbling around the edges. For a golden top, broil for 1–2 minutes at the end, watching closely.

Rest and serve: Let it rest for 5 minutes. Top with chopped cilantro or green onions. Serve with sour cream or avocado if you’d like.