Chili Recipe

Brown the meat

Heat a large heavy pot or Dutch oven over medium-high heat. Add 1 tablespoon oil. When shimmering, add the ground beef (or turkey) in an even layer. Cook, breaking up with a spoon, until browned and mostly cooked through, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon in the pot for flavor.

Sauté aromatics

Reduce heat to medium. Add the diced onion and diced green bell pepper to the pot with the meat. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, stirring constantly. Add the crushed tomatoes and 1 cup beef broth, scraping any browned bits from the bottom of the pot with a wooden spoon to deglaze.

Add chili powder, cumin, smoked paprika, dried oregano, brown sugar, salt, black pepper, and red pepper flakes (if using). Stir thoroughly to combine. Bring the mixture to a gentle simmer, then reduce heat to low.

Simmer

Partially cover the pot and simmer gently for 20–30 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If the chili becomes too thick, add up to 1/2 cup additional broth or water to reach desired consistency.

Add beans & corn

About 10 minutes before the end of the simmer time, stir in the drained kidney beans, black beans, and corn. Continue simmering until beans are heated through and flavors are combined, about 8–10 minutes.

Finish

Taste the chili and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes taste too acidic. Squeeze the juice of one lime into the pot and stir to brighten the flavors. Remove from heat and stir in chopped cilantro, reserving a little for garnish.

Serve

Ladle chili into bowls and garnish with shredded cheddar, a dollop of sour cream (or yogurt), and a sprinkle of remaining cilantro. Serve with tortilla chips or warm cornbread on the side.