Homemade Chili Recipe

Prep vegetables

Dice the yellow onion and green bell pepper so you have about 1 cup onion and 1/2 cup pepper. Mince the garlic cloves and set all vegetables aside.

Brown meat

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

Drain excess fat (optional)

If there is more than about 2 tablespoons of fat in the pot, carefully drain off excess, leaving a thin film to carry flavor.

Sauté aromatics

Reduce heat to medium. Add the diced onion and green bell pepper to the cooked meat and sauté until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so garlic doesn't burn.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add the tomato sauce, diced tomatoes with their juices, drained kidney beans, drained pinto beans, and 2 cups beef broth. Stir to combine.

Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, black pepper, and crushed red pepper flakes (if using). Stir thoroughly so spices are evenly distributed.

Bring the chili to a gentle simmer over medium heat, then reduce heat to low so the mixture maintains a low simmer. Partially cover the pot and cook for at least 25–30 minutes to let flavors meld. For best results, simmer 1–1.5 hours, stirring occasionally and adding a splash of broth or water if it becomes too thick.

Taste and adjust seasoning. Stir in 1 teaspoon apple cider vinegar and 1 teaspoon lime juice if using; these brighten the chili. Adjust salt and pepper to taste. If the chili is too acidic, add a pinch more brown sugar; if too sweet, add a squeeze more lime or a dash of vinegar.

Ladle chili into bowls and garnish with shredded cheddar, a dollop of sour cream, sliced green onions, and chopped cilantro if desired.