Chama Chili Recipe

Prep

Dice the onion and bell pepper finely. Mince the garlic. Drain and rinse the canned beans; set aside.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and let it warm for 30 seconds.

Add the diced onion and bell pepper to the pot. Sauté 4–5 minutes until the onion is translucent and pepper softens, stirring occasionally.

Add the ground beef (or turkey) to the pot. Break it up with a spoon or spatula and cook until browned with no pink remaining, about 6–8 minutes. Season with 1 tsp kosher salt and 1/2 tsp black pepper while browning.

Stir in the minced garlic and cook 30–45 seconds until fragrant, being careful not to burn.

Push the meat mixture to one side of the pot. Add the tomato paste to the cleared side and toast it 1–2 minutes, stirring, until it darkens slightly — this builds depth of flavor.

Stir the toasted tomato paste into the meat and vegetables so it coats everything evenly.

Add the minced chipotle in adobo, chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and the can of diced tomatoes (with juices). Stir to combine.

Pour in the stock and bring the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pot with a wooden spoon (deglazing).

Reduce heat to low, partially cover, and simmer gently for 20 minutes to let flavors meld. Stir occasionally and adjust liquid with a little water or more stock if it becomes too thick.

After the initial simmer, add the drained and rinsed beans. Stir to combine, then simmer uncovered for another 10–15 minutes so beans heat through and chili thickens to desired consistency.

Taste and adjust seasoning: add up to 1/2 tsp additional salt or more chili powder for heat. If too acidic, add a small pinch more brown sugar. If you want more smoky heat, add additional minced chipotle (start with 1 tsp).

Stir in fresh lime juice and chopped cilantro just before serving to brighten flavors.

Ladle chili into bowls and garnish as desired with shredded cheddar, a dollop of sour cream, and sliced green onions.

Leftovers: cool to room temperature, store in airtight containers in the refrigerator for up to 4 days or freeze up to 3 months.