Chili Recipe

Brown the beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tbsp olive oil. Once shimmering, add 1 lb ground beef and break it up with a wooden spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if more than 2 tbsp remains, leaving a thin coating for flavor.

Sweat the aromatics

Reduce heat to medium. Add the diced onion (1 cup) and diced green bell pepper (1 cup) to the pot with the beef. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5–7 minutes. Add minced garlic (3 tsp) and cook 30–60 seconds until fragrant.

Build the tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to mellow the acidity and deepen flavor. Add the 28 oz crushed tomatoes and 2 cups beef broth, scraping up any browned bits from the bottom of the pot. Stir to combine.

Add beans

Add the drained and rinsed kidney beans (15 oz) and pinto beans (15 oz) to the pot. Stir to integrate them into the sauce.

Season the chili

Add 2 tbsp chili powder, 2 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 (optional). Stir thoroughly so the spices are evenly distributed. Bring the chili to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently for 25–35 minutes, stirring occasionally. Simmer longer (45–60 minutes) if you have time for deeper flavor; add a splash of water or broth if the chili reduces too much. Taste and adjust seasoning with additional salt, sugar, or chili powder as needed.

Finish with acidity and herbs

Once the chili has simmered and flavors are balanced, remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Let rest 5 minutes before serving to allow flavors to meld.

Serve

Ladle chili into bowls. Offer optional garnishes: sour cream or plain yogurt (1 cup), shredded cheddar cheese (1 cup), sliced green onions (2 tbsp), extra cilantro, and tortilla chips or cornbread (8 pieces) alongside. Garnish individual bowls as desired and serve hot.