Chili Bowl Recipe

Prepare aromatics

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil. When shimmering, add the diced onion and diced green bell pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper has softened, about 5 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 up with a wooden spoon and cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pot for flavor.

Build flavor

Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize slightly. Add the chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Cook, stirring, for another minute to toast the spices.

Simmer

Add the diced tomatoes (with juices), drained kidney beans, drained black beans, and beef or chicken broth to the pot. Stir to combine, scraping any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 20–30 minutes until the chili thickens and flavors meld. Stir occasionally and adjust thickness by adding a splash more broth or simmering longer.

Taste and adjust

Taste the chili and adjust seasoning: add up to ½ teaspoon more salt, a pinch more sugar if the tomatoes are too bright, or a dash of cayenne/chili flakes if you like heat. Remove from heat and let rest 5 minutes before serving to let flavors settle.

While the chili simmers, prepare toppings: grate the cheddar, slice green onions and jalapeño, and chop the cilantro. Place sour cream in a small bowl for easy dolloping.

When serving, ladle the chili over cooked rice (or into bowls). Sprinkle shredded cheddar, a dollop of sour cream, sliced jalapeño if using, chopped cilantro, and sliced green onions on top. Serve with tortilla chips or a wedge of cornbread on the side.

Portion the cooked rice into bowls (about ½ cup rice per serving). Ladle about 1 to 1½ cups chili per bowl on top of the rice. Add desired toppings and serve hot.