Chili Recipe

Prep

Dice the onion and green pepper, mince the garlic, grate the cheddar if not pre-grated. Drain and rinse the kidney beans. Measure spices and have tomato products and broth ready.

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil. When shimmering, add the diced onion and sauté 4–5 minutes until translucent. Add the diced green pepper and continue cooking 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown beef

Push vegetables to the side, add the ground beef to the pot. Break it up with a spoon and cook 6–8 minutes until browned with no pink remaining. Drain excess fat if the pot has more than about 1 tablespoon, leaving a little for flavor.

Build the chili

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper; stir to coat the meat and vegetables and toast the spices about 30–60 seconds.

Simmer

Add the diced tomatoes (including juices), beef broth, and drained kidney beans. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 25–35 minutes, stirring occasionally, until flavors meld and the chili thickens. If chili becomes too thick, add up to 1/2 cup water or broth.

Finish

Stir in the apple cider vinegar and adjust seasoning with additional salt and pepper to taste. Simmer 2 more minutes, then remove from heat.

Ladle chili into bowls, top with a generous sprinkle of freshly grated sharp cheddar. Add a dollop of sour cream and chopped green onions if desired. Serve hot with cornbread or tortilla chips on the side.