Cut the pepper into cubes: Cut away the top and bottom of the bell pepper, and slice it open. Hold the knife horizontal to the cutting board and carefully slice away the white part as well as the seeds. Cut the rectangular piece of pepper into 1/2" strips, and cut the strips into squares.

Chop the onion: Halve the onion lengthwise and peel the skin. Make vertical slices 1/4" apart from each other towards the root, but leave about 1/4" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/4" apart from each other into the onion, also leaving 1/4" to keep everything intact. Slice the onion into even cubes.

Peel and mince the garlic: Cut to remove the root of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

Heat 1 1/2 tbsp olive oil in a non-stick pot for 30 seconds. Add 1 tbsp garlic and 4 oz onion and sauté for 2 minutes.

Add 12 oz 85% lean ground beef and stir to cook for 3 minutes.

Add 1 tbsp all-purpose flour, 1 tbsp Hunt’s tomato paste, 1 1/2 tsp Dijon mustard, 1/2 tbsp lime juice, 1 tsp oregano, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp ground black pepper, 1/2 tsp chili powder, and 1/2 tsp salt. Stir to cook for another 2 minutes.

Add 2 cups unsalted chicken broth.

Add 4 oz kidney beans, 4 oz corn, 6 oz green bell pepper, and 1/2 cup homemade tomato sauce. Simmer for 10 minutes.

Sprinkle 1 oz cheddar cheese and 1/4 cup cilantro on top.

Ladle into serving bowls. Top with 6 oz avocado and enjoy with the side of pico de gallo (which has the Doritos®).