Mike's Chili Recipe

Brown the meats

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and Italian sausage; cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot for flavor. Transfer browned meat to a bowl and set aside.

Sauté aromatics

Reduce heat to medium and add the olive oil to the pot. Add diced onion, green and red bell peppers, and jalapeño. Sauté until softened, about 5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Return the cooked meat to the pot and stir to combine with the softened vegetables.

Build the chili base

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add tomato sauce, diced tomatoes with their juices, and beef broth. Scrape up any browned bits from the bottom of the pot.

Season

Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes (if using). Stir thoroughly to distribute spices.

Add beans and simmer

Add the drained and rinsed kidney and pinto beans to the pot. Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and simmer for 30–45 minutes, stirring occasionally, to meld flavors. If the chili becomes too thick, add up to 1/2 cup additional beef broth or water to reach desired consistency.

Adjust and finish

Taste and adjust seasoning with additional salt, pepper, or a splash of lime juice if desired. Stir in chopped cilantro just before serving if you like a fresh note.

Serve

Ladle chili into bowls and top with shredded cheddar and a dollop of sour cream. Serve with cornbread or tortilla chips as desired.