First Step: Prep Your Ingredients Dice the onion finely and mince the garlic cloves. Rinse the dried lentils thoroughly under cold water to remove any dust or debris.

Second Step: Brown the Beef Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook until no longer pink, about 6-8 minutes, breaking the meat apart with a spoon as it cooks. Drain excess fat if needed for a leaner chili.

Third Step: Sauté Onions and Garlic Add chopped onion and minced garlic to the browned beef. Cook for another 1-2 minutes until the onion softens and the mixture is fragrant.

Fourth Step: Add Seasonings and Tomatoes Mix in the chili powder (or the paprika, oregano, and cumin blend) and stir for 1-2 minutes to release their flavors. Then, stir in the chopped stewed tomatoes, tomato sauce, semisweet chocolate if using, and salt. Feel free to add chopped fresh tomato and cayenne powder at this stage for extra flavor and heat.

Fifth Step: Combine Lentils and Liquid Stir in the rinsed lentils and pour in 2 cups of water or beef broth. Mix well to combine all ingredients. Add the optional carrot now if using.

Sixth Step: Simmer the Chili Bring the chili to a boil, then reduce heat to low. Cover partially and let it simmer gently for 45 minutes to 1 hour, stirring occasionally. If the chili thickens too much, add more water or broth as needed.

Final Step: Adjust Flavors and Serve Taste and adjust salt and spices as desired. For deeper flavor, simmer uncovered for 15-30 more minutes or prepare a day ahead to let flavors meld. Serve your beef and lentil chili hot, garnished with fresh cilantro, grated cheese, or sour cream. This chili works well for meal prepping and can also be cooked in an Instant Pot for convenience by sautéing ingredients then pressure cooking for 15 minutes.