Add Chili Recipe

Sauté aromatics

Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil and let warm for 30 seconds. Add the chopped onion and diced green pepper. Sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high, add the ground beef or turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 6–8 minutes. Sprinkle kosher salt and black pepper over the meat while it browns. If there is excess fat (more than 2–3 tbs), carefully drain most of it, leaving a little to carry flavor.

Reduce heat to medium. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes over the browned meat and vegetables. Stir continuously for 1–2 minutes to toast the spices and deepen their flavor. If using minced chipotle in adobo, stir it in now and cook 30–45 seconds to distribute the heat.

Stir in the tomato paste and cook for 1–2 minutes, scraping any browned bits from the bottom of the pot to incorporate. Pour in the crushed tomatoes and the cup of broth, then add the apple cider vinegar and brown sugar. Stir to combine, bring the mixture to a gentle simmer.

Once simmering, reduce heat to low, partially cover the pot, and let the chili cook gently for 25–30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld. If the chili becomes too thick, add up to 1/2 cup of extra broth or water to reach your desired consistency.

Uncover the pot and add the drained and rinsed kidney beans and black beans. Stir gently to combine and simmer uncovered for another 10 minutes so the beans heat through and absorb some chili flavor.

Taste and adjust seasoning: add more salt, pepper, or a pinch more brown sugar if needed. If you want more brightness, squeeze the lime over the chili and stir in chopped cilantro just before serving.

Ladle the chili into bowls and offer optional garnishes: sour cream, shredded cheddar, sliced green onions, fresh cilantro, and tortilla chips. Serve hot with extra lime wedges on the side.