If using dried beans, sort and rinse 1 1/4 cups dried beans. For overnight soak cover with 4 cups cold water and soak 8–12 hours, then drain. For quick soak cover with 4 cups water in pot, bring to boil 2 minutes, remove from heat and let sit 1 hour, then drain.

Place soaked and drained beans in a pot with 2–4 cups fresh water and a bay leaf. Bring to a gentle simmer and cook until beans are tender but not falling apart, 45–75 minutes depending on bean type. Add salt in last 10–15 minutes of cooking. Drain and reserve 3 cups cooked beans.

Building the Chili

Brown the meat (or cook vegetables for vegetarian)

Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat. Add 1 lb ground beef and break up with a spoon. Cook until browned and no longer pink, 6–8 minutes. If making vegetarian, skip oil and brown 1 cup diced mushrooms or extra bell pepper for 5–7 minutes until softened.

Sauté aromatics

Push meat to the side (or remove and set aside). Add the chopped onion and diced green pepper to the pot and sauté 5–7 minutes until softened and beginning to caramelize. Add 3 teaspoons minced garlic and cook 30–60 seconds until fragrant.

Toast spices

Stir in 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon coriander (if using) and 1 teaspoon cayenne (if using). Cook while stirring 1 minute to bloom the spices.

Add tomato and liquids

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to remove raw tomato taste. Add one 28-oz can crushed tomatoes and 2 cups beef or vegetable broth, scraping up any browned bits from the pot. Return browned meat to the pot if you removed it earlier.

Add beans and simmer

Add the cooked or canned beans (3 cups). Stir in 1 1/2 teaspoons salt, 3/4 teaspoon black pepper and 1 tablespoon brown sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 25–40 minutes, stirring occasionally, until chili thickens and flavors meld. For thicker chili simmer longer; add a splash of water or broth if it becomes too thick.

Adjust seasoning and finish

Taste and adjust salt, pepper and heat. Stir in 1 tablespoon apple cider vinegar or lime juice to brighten flavors. Remove bay leaf if used. Stir in chopped cilantro if using and let rest 5 minutes before serving.

Serve & Garnish

Ladle chili into bowls and top as desired with shredded cheddar, a dollop of sour cream or Greek yogurt, and sliced green onions. Serve with cornbread, rice, or tortilla chips.

Leftovers: cool to room temperature, transfer to airtight containers and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of water or broth if thickened.