-
Heat large pot over medium heat. When pot is warm, add avocado oil and heat until oil is hot and shimmering.
-
When oil is hot, add chopped onion and minced garlic to pot. Stir to incorporate then sauté undisturbed until tender, approximately 5 minutes.
-
When onion is tender, add ground beef to pot. Cook, stirring occasionally, until ground beef is crumbled and no longer pink.
-
Add tomato paste, chili powder, oregano, cumin, salt, and cayenne pepper to pot. Stir to incorporate, then cook 1 to 2 minutes or until spices are fragrant.
-
Add diced tomatoes, red enchilada sauce, and red kidney beans to pot. Stir to incorporate, then reduce heat under pot to low and cover pot with lid. Simmer chili on low heat 20 to 30 minutes until all ingredients are warmed through and beans are tender.
-
Portion chili into serving bowls. Top with sour cream, cheddar cheese, tortilla strips, or other toppings as desired. Serve warm.