Soup Of The Day & Chili Recipe

In a large heavy-bottomed pot set over medium heat, add the olive oil and butter. When butter is melted and foaming, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.

Add the minced garlic, fresh thyme sprigs, and bay leaf. Cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Push the aromatics to the side of the pot, add the ground beef (or turkey) and break up with a spoon. Brown until no longer pink, about 5–7 minutes. Drain excess fat if there is a lot, leaving about 1 tablespoon in the pot for flavor.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, drained kidney and black beans, and the beef stock. Stir to combine.

Mix in the chipotle in adobo if using for smoky heat.

Add the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, kosher salt, and brown sugar. Stir well, bring the pot to a gentle simmer, then reduce heat to low. Simmer uncovered for 25–30 minutes to let flavors meld and the chili thicken slightly. Taste and adjust salt, heat (add more chipotle or a pinch of cayenne if desired), and acidity.

For the non-chili Soup of the Day option, start again from the Base & Aromatics step but skip browning meat. After adding garlic and herbs, add the baby potatoes and vegetable stock. Bring to a simmer and cook 10 minutes, then add diced zucchini, frozen peas, and canned diced tomatoes. Simmer an additional 8–10 minutes, until potatoes are tender and vegetables are cooked through.

Season the vegetable soup with 1 tsp kosher salt (adjust to taste), 1/2 tsp black pepper, and a pinch of dried oregano or thyme if desired. Remove bay leaf and thyme stems before serving.

For chili: if you prefer a thicker chili, simmer longer uncovered, or mash a cup of beans against the side of the pot and stir them in. Adjust seasoning. Remove bay leaf and thyme stems.

Ladle chili or soup into bowls. Top with shredded cheddar, a dollop of sour cream, and chopped cilantro or parsley. Serve with lime wedges and tortilla chips or crusty bread on the side.

Store leftovers in airtight containers in the refrigerator for up to 4 days (chili) or 3 days (vegetable soup). Both freeze well for up to 3 months; cool completely before freezing.