1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through, about 7-8 minutes.
3. Stir in the bell peppers and potatoes. Season with cumin, smoked paprika, salt, and pepper. Mix well to combine.
4. Pour in the beef broth, bringing the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
5. Remove the skillet from heat and garnish with freshly chopped cilantro before serving.

One of my favorite moments in the kitchen is when the ingredients start to meld together, creating a symphony of flavors. It’s a reminder of the spontaneous creativity that cooking can bring, much like the improvised meals we’d have on weeknights at home in Asheville.