Chilli Recipe

Prepare aromatics and heat pan

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and swirl to coat. When oil shimmers, add the chopped onion and red bell pepper and sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and fresh chilli

Add the minced garlic and finely chopped fresh red chilli to the pot. Cook, stirring constantly, for 30–60 seconds until fragrant but not browned.

Brown the beef

Increase heat to medium-high. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula. Cook until no longer pink and starting to brown in places, about 6–8 minutes. Drain excess fat if the pan has more than 2 tablespoons — reserve a little for flavor.

Toast spices and combine

Reduce heat to medium. Sprinkle smoked paprika, ground cumin, dried oregano, and chilli powder over the meat and vegetables. Stir and cook for 1–2 minutes to bloom the spices, stirring constantly so they don't burn.

Add tomato concentrate

Stir in the tomato paste and cook for 1 minute, coating the meat and vegetables. This deepens the tomato flavor.

Add tomatoes and stock

Pour in the crushed tomatoes and beef (or chicken) stock. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a low simmer.

Simmer to develop flavor

Reduce heat to low and simmer gently, partially covered, for 25–30 minutes, stirring occasionally. This allows flavors to meld and the sauce to thicken. If it becomes too thick, add a splash of stock or water.

Add beans and finish seasoning

Stir in the drained kidney beans, brown sugar, apple cider vinegar, sea salt, and black pepper. Continue simmering, uncovered, for another 10–15 minutes so the beans heat through and flavors balance. Taste and adjust seasoning — add more salt, chilli powder, or vinegar as desired.

Finish and rest

Remove the pot from heat. Stir in chopped cilantro if using. Let the chilli rest for 5 minutes — resting allows the flavors to settle and makes it easier to serve.

Serve

Ladle the chilli into bowls and offer optional toppings: sour cream, shredded cheddar, sliced green onions, tortilla chips, and lime wedges. Serve with warm tortillas or rice if desired.

Prepare toppings while chilli simmers: shred cheese, slice green onions, portion sour cream, and warm tortillas or chips. Present alongside the chilli so diners can customize each bowl.