Chili Recipe

Brown the meat

Heat a large heavy pot or Dutch oven over medium-high heat. Add 2 tbs olive oil. When shimmering, add the ground beef in an even layer. Cook, breaking up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. Drain and discard excess fat or tilt the pan and spoon off most fat, leaving about 1 tbs for flavor.

Sauté vegetables

Return the pot to medium heat. Add the diced onion and green bell pepper to the remaining fat. Sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Build flavors

Stir in the tomato paste and cook 1–2 minutes, stirring constantly to caramelize slightly. Add the crushed tomatoes, beef broth, drained kidney beans and pinto beans (if using). Scrape any brown bits from the bottom of the pot with a wooden spoon.

Add bay leaves

Tuck the 2 whole bay leaves into the chili before simmering.

With the pot at medium heat, add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, hot chili flakes, cayenne, kosher salt and black pepper. Stir thoroughly to incorporate the spices into the tomato mixture. Taste after 10–15 minutes of simmering and adjust heat/salt to preference (add more cayenne or chili flakes for extra heat).

Bring the chili to a gentle boil, then reduce heat to low so it simmers very gently. Cover partially with a lid (leave a small gap) and simmer for at least 1.5–2 hours, stirring occasionally to prevent sticking. For best depth of flavor, simmer 3–4 hours on the lowest heat, adding small splashes of water or broth if it reduces too much.

During the last 10 minutes of simmering, stir in the apple cider vinegar, lime juice, and Worcestershire sauce. Remove and discard the bay leaves. Taste and adjust seasoning — add more salt, a pinch of sugar, or additional vinegar to balance acidity if needed.

If you prefer a thicker chili, mash a cup of beans against the side of the pot and stir them back in, or simmer uncovered for 10–15 minutes to reduce liquid.

Ladle the chili into bowls and offer optional garnishes: shredded cheddar, sour cream, sliced green onions and chopped cilantro. Serve with tortilla chips or warm cornbread on the side.