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Ingredients
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Chili
Chips & Garnish
Method
Chili
Prepare Aromatics
Heat a large skillet or medium saucepan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the diced red bell pepper and continue cooking 3 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
Brown Meat
Increase heat to medium-high. Add the ground beef (or turkey) to the pan, breaking it into pieces with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the skillet has more than 1 tablespoon.
Build Flavor
Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper; cook 30–60 seconds while stirring to toast the spices.
Simmer
Add the canned crushed tomatoes, broth, and drained kidney beans. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer for 15–20 minutes, stirring occasionally, until the chili thickens and flavors meld. If chili becomes too thick, add up to 1/2 cup additional broth or water.
Finish
Taste and adjust seasoning with salt, pepper, or a pinch more chili powder if desired. Stir in 1 tablespoon lime juice (optional) for brightness. Keep warm until ready to serve.
Chips & Assembly
Prepare Chips
If using store-bought chips, arrange them on a large platter or individual plates. For homemade: preheat oven to 375°F (190°C). Cut corn tortillas into wedges, toss lightly with 1 tablespoon oil and a pinch of salt, arrange in a single layer on a baking sheet, and bake 8–12 minutes until crisp and golden, turning once.
Assemble Chili & Chips
Ladle warm chili over the center of the chips or serve chili in a bowl for dipping. Sprinkle shredded cheese evenly over the chili so it melts from the heat (or briefly broil for 1–2 minutes to melt and brown).
Garnish and Serve
Top with pickled jalapeños, chopped cilantro, and dollops of sour cream or Greek yogurt as desired. Serve immediately so chips remain crisp. Provide extra chips and lime wedges on the side if desired.