Chili Recipe

Prep

Dice the onion and green pepper, mince the garlic, and open cans of tomato puree and diced tomatoes. Measure beef stock and tomato paste.

Brown meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add vegetable oil. When hot, add ground beef and break into pieces with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Sauté aromatics

Push the browned beef to the side, add diced onion and bell pepper to the pot (add a splash more oil if the pot is dry). Sauté until softened, about 4–5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Combine tomatoes and stock

Stir in tomato paste, then add tomato puree and diced tomatoes with their juices. Pour in beef stock and scrape up any browned bits from the bottom of the pan to incorporate.

Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes (if using) to the pot. Stir thoroughly to combine so the spices dissolve into the tomato mixture and coat the meat evenly.

Bring the chili to a gentle simmer over medium heat. Once simmering, reduce heat to low to maintain a low simmer. Partially cover the pot with a lid set slightly ajar.

Simmer and reduce: Let the chili simmer gently for 30–45 minutes, stirring every 8–10 minutes to prevent sticking and to allow flavors to meld. If the chili becomes too thick, add up to 1/2 cup additional beef stock or water to reach desired consistency. Taste and adjust seasoning with additional salt, sugar, or spices as needed.

Serve: Ladle chili into bowls or cups as requested. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve with tortilla chips or a side of cornbread if desired.

Storage: Cool to room temperature then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or stock if thickened.