Southwest Chili Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the diced green bell pepper and minced jalapeño (if using) and cook 2–3 minutes more until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Push the vegetables to the side of the pot. Add the ground beef in an even layer and let it brown undisturbed 2 minutes, then break it up with a spoon and continue cooking until no pink remains, about 5–7 minutes total. Drain excess fat if there is more than 2 tablespoons, leaving a little for flavor.

Reduce heat to medium. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, black pepper, kosher salt, and crushed red pepper flakes over the browned beef and vegetables. Stir well to coat and cook the spices 1–2 minutes to bloom their flavor, stirring constantly to prevent burning.

Stir in the tomato paste and cook 1 minute. Add the tomato sauce, diced tomatoes with their juice, and beef broth. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Once simmering, reduce the heat to low and partially cover the pot. Let the chili simmer gently for 30–40 minutes, stirring occasionally, to allow flavors to meld and the sauce to thicken. After 20 minutes of simmering, add the drained and rinsed kidney beans and pinto beans and continue simmering until done.

Five minutes before the end of the simmer, stir in the frozen corn to heat through.

Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or a pinch more chili powder if desired.

Serve hot topped with shredded cheddar cheese and a dollop of sour cream if using. Offer extra chopped cilantro and lime wedges on the side.

Chili keeps well refrigerated in an airtight container for up to 4 days, and freezes for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.