Spicy Homemade Chili Recipe

Prep

Dice the onion and green pepper, mince the jalapeño (remove seeds for less heat) and garlic. Drain and rinse the canned beans. Open the canned tomatoes and tomato sauce so they’re ready.

Brown the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. When oil shimmers, add the ground beef in a single layer. Season with 1/2 teaspoon of the kosher salt and 1/4 tsp black pepper. Cook, breaking up with a wooden spoon, until no pink remains and beef is well browned, about 6–8 minutes. If there is excess fat, drain all but about 1 tablespoon from the pot.

Sauté aromatics

Reduce heat to medium. Add the diced onion, green pepper, and jalapeño to the pot with the beef. Sauté until softened, about 5 minutes. Add the minced garlic and tomato paste and cook, stirring constantly, 1–2 minutes until fragrant and the tomato paste darkens slightly.

Add spices

Sprinkle in chili powder, smoked paprika, ground cumin, dried oregano, cayenne, and brown sugar. Stir to coat the meat and vegetables and cook 1 minute to bloom the spices.

Deglaze & combine liquids

Pour in 1/2 cup of the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the diced tomatoes (with juices) and tomato sauce, then the remaining beef broth. Stir to combine.

Simmer with beans

Bring the pot to a gentle simmer. Add the drained kidney and black beans. Reduce heat to low, partially cover with a lid, and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and chili thickens. For thicker chili, simmer uncovered for the last 10 minutes.

Finish & adjust seasoning

After simmering, stir in the lime juice and optional grated dark chocolate or cocoa. Taste and adjust salt (total about 1 1/2 tsp) and pepper as needed. If you want more heat, add additional cayenne or hot sauce a little at a time.

While the chili simmers, prepare garnishes: shred the cheddar, chop cilantro, slice green onions, and warm tortilla chips or cornbread.

To serve: ladle chili into bowls. Top each serving with shredded cheddar, a dollop of sour cream, chopped cilantro, and sliced green onions. Serve with warm tortilla chips or cornbread and hot sauce on the side.

Make-ahead and storage: cool chili to room temperature, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in a microwave; add a splash of broth if it thickened too much.