Chili Recipe

Prepare vegetables

Dice the onion and green bell pepper. Mince the jalapeño if using and finely mince the garlic. Keep vegetables together for easy sautéing.

Brown meats

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. Add the ground beef and sausage, breaking up with a spoon. Cook until nicely browned, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remain, leaving a thin film for flavor.

Sauté aromatics

Reduce heat to medium. Add the diced onion, bell pepper, and jalapeño to the pot with the meat. Cook, stirring occasionally, until softened, 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (if using). Cook, stirring, 1 minute to bloom the spices.

Add liquids and beans

Pour in 28 oz crushed tomatoes and 1 cup beef broth, stirring to combine and scraping any browned bits from the bottom of the pot. Add the drained kidney beans and pinto beans and stir to incorporate.

Simmer

Bring the chili to a gentle boil, then reduce heat to low so the chili simmers gently. Partially cover and simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer 60–90 minutes, adding a splash of water or broth if it becomes too thick.

Adjust seasoning

Taste and adjust salt, pepper, or heat. If the tomatoes are too acidic, add up to 1 more teaspoon brown sugar. If you prefer a thicker chili, simmer uncovered until desired consistency is reached.

Ladle the hot chili into bowls. Sprinkle about 2 tablespoons shredded cheddar cheese per serving (adjust to preference). Add a dollop of sour cream and a sprinkle of chopped green onions. Serve with tortilla chips or slices of warm cornbread on the side.

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 over low heat, adding a splash of broth if needed.