Chili Recipe

Prep

Dice the onion and green pepper, mince the garlic, slice the sausage, and drain & rinse the canned beans.

Brown meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil. When shimmering, add sliced sausage and cook 3–4 minutes until browned; remove with a slotted spoon and set aside. Add ground beef to the pot, break it up with a spoon, and cook until no longer pink and nicely browned, 6–8 minutes. Drain excess fat if more than 2 tablespoons remain, leaving a thin coating for flavor.

Sauté aromatics

Reduce heat to medium. Add diced onion and green pepper to the pot with the beef and cook 5–6 minutes until softened and translucent. Stir in minced garlic and cook 30–45 seconds until fragrant. Return the browned sausage to the pot.

Tomato base

Push the meat mixture to one side of the pot. Spoon in the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly — this deepens the flavor. Stir the paste into the meat and vegetables so it coats everything.

Add tomatoes & liquids

Pour in the crushed tomatoes, beef broth, and beer (if using). Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Season

Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne, kosher salt, and black pepper. Stir thoroughly to distribute the spices through the sauce.

Taste after 10–15 minutes of simmering and adjust salt or heat as needed (add more cayenne for heat or a pinch more sugar if the tomatoes taste too bright).

Add beans & simmer

Stir in the drained kidney and pinto beans, brown sugar, and apple cider vinegar. Return pot to a low simmer. Cover partially and simmer gently for 25–40 minutes, stirring occasionally, until flavors meld and chili thickens to your liking. For deeper flavor, simmer up to 1.5 hours on very low heat, adding a splash of broth if it becomes too thick.

If the chili tastes flat after simmering, stir in an additional teaspoon of brown sugar or another splash (1 tsp) of vinegar to brighten it, then simmer 5 more minutes.

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

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.