Chili (seasonal) Recipe

Prep Vegetables

Finely dice the onion, carrot, and celery so they measure approximately the quantities listed. Mince the garlic and set aside.

Sweat Aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil (2 tbs). When shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add Garlic

Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Brown the Meat

Increase heat to medium-high. Add the ground beef and optional sausage, breaking up with a spoon. Cook until browned and mostly cooked through, about 6–8 minutes. Spoon off and discard excess fat if more than 1 tablespoon remains.

Bloom Spices

Reduce heat to medium. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), black pepper, and salt. Stir well to coat meat and vegetables and cook 1–2 minutes to bloom the spices and remove raw spice flavor.

Add Concentrates / Heat

Stir in the tomato paste and the minced chipotle in adobo (if using). Cook 1–2 minutes, pressing the paste into the bottom of the pot and loosening it with the meat juices so it caramelizes lightly — this deepens the tomato flavor.

Add Tomatoes & Stock

Pour in the crushed tomatoes, diced tomatoes with their juices, and the cup of stock. Stir to combine and scrape any browned bits from the bottom of the pot.

Add Beans & Sweetener

Add the drained and rinsed kidney and black beans, and stir in the brown sugar or maple syrup. Bring the mixture to a gentle simmer.

Simmer

Reduce heat to low so the chili maintains a gentle simmer. Partially cover the pot and simmer for 30–45 minutes, stirring occasionally, until flavors meld and chili thickens. For deeper flavor, simmer up to 90 minutes, adding a splash of stock if it becomes too thick.

Adjust Seasoning

Taste and adjust salt, pepper, and heat as needed. Stir in the lime juice and chopped cilantro. If the chili tastes too acidic, balance with another 1/2 tsp brown sugar.

Serve

Ladle chili into bowls and offer shredded cheese, sour cream, sliced green onions, and tortilla chips or crusty bread for serving. Garnish with extra cilantro and a lime wedge if desired.

Make-Ahead & Storage

Chili improves after a day in the refrigerator. Cool to room temperature, store in an airtight container for up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of stock or water if needed.