Dice the onion, bell peppers and carrots (if using). If using beef, pat it dry. If using tofu for the veggie version, press it to remove excess water, then crumble into bite-sized pieces.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and let it warm until shimmering.

Add diced onion and sauté 4–5 minutes until softened and translucent. Add diced bell peppers (and carrots if using) and cook another 3–4 minutes until softened.

Stir in minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or crumbled tofu). For beef: break up with a spoon and cook until browned, about 6–8 minutes. Season with 1 tsp kosher salt and 1/2 tsp black pepper as it browns. For tofu: cook until most moisture evaporates and edges begin to brown, about 6–8 minutes; season similarly.

Spices & Seasoning

Reduce heat to medium. Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano and cayenne (if using). Stir constantly for 1–2 minutes to bloom the spices and coat the meat/veggie base.

Add tomato paste and cook 1–2 minutes, stirring, to deepen its flavor (the paste will darken slightly).

Liquids & Tomatoes

Pour in the crushed tomatoes and diced tomatoes with their juices. Stir to combine with the spiced base.

Add the beef or vegetable broth and beer (if using). Scrape any browned bits from the bottom of the pot with a wooden spoon; those add flavor.

Bring the chili to a gentle simmer, then reduce heat to low so it barely simmers. Partially cover the pot and let simmer for 25–30 minutes to meld flavors, stirring occasionally.

Beans & Vegetables

After the initial simmer, add the drained kidney beans, black beans and corn. Stir to incorporate.

Continue to simmer uncovered or partially covered for another 15–20 minutes so the beans heat through and the chili thickens. If it becomes too thick, add up to 1/2 cup water or broth to reach desired consistency.

Finishing & Garnish

Taste and adjust seasoning: stir in brown sugar (or maple syrup) for balance and 1 tablespoon apple cider vinegar (or lime juice) to brighten flavors. Adjust salt, pepper and heat as needed.

Remove from heat and let rest 5 minutes to settle.

Serve chili in bowls topped with shredded cheddar, a dollop of sour cream or yogurt, sliced green onions and chopped cilantro. Offer lime wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.