Chili Recipe

Prep vegetables

Finely chop 1 medium onion and dice 1 green bell pepper. Mince 3 cloves of garlic. Drain and rinse 1 can of kidney beans if using; set aside.

Brown the beef

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until mostly browned and no longer pink, about 6–8 minutes.

Sauté aromatics

Push beef to one side, add the chopped onion and diced bell pepper to the cleared space (add a splash more oil if pan is dry). Cook, stirring occasionally, until vegetables are softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomato paste & spices

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Then add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp brown sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes (if using). Stir to coat the meat and vegetables and toast the spices for 30–60 seconds.

Deglaze & simmer

Pour in 1 cup beef broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Add 1 can diced tomatoes with their juices and the drained kidney beans (if using). Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low, partially cover, and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and chili thickens. If it becomes too thick, add up to 1/2 cup more broth or water to reach desired consistency.

Adjust seasoning

Taste and adjust salt, pepper, or chili powder to preference. If you want more depth, simmer an additional 10–15 minutes. For a slightly sweeter balance, add up to 1 more teaspoon brown sugar; for more heat, add extra red pepper flakes or a splash of hot sauce.

Ladle the chili into bowls and offer optional garnishes: 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 2 tablespoons sliced green onions, and 2 tablespoons chopped fresh cilantro. Serve hot with cornbread, rice, or tortilla chips as desired.

Leftovers: Cool to room temperature, transfer to airtight containers and refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if needed.