Homemade Chili Recipe

Prep

Dice the onion, mince the garlic and jalapeño (if using). Open and drain canned beans; set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and let warm until shimmering.

Add diced onion and a pinch of salt. Sauté 4–5 minutes until translucent and beginning to soften.

Add minced garlic and sauté 30 seconds until fragrant, stirring so it doesn't burn.

Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt and 1 tsp black pepper as it browns.

Once the meat is browned, push it to the side and add tomato paste. Cook the tomato paste, stirring, 1–2 minutes to caramelize and deepen flavor.

Stir in chili powder, ground cumin, smoked paprika, dried oregano and cayenne. Cook 1 minute to toast the spices and bloom their flavor.

Add crushed tomatoes and stock; stir to combine, scraping any browned bits from the bottom of the pot. Add brown sugar and apple cider vinegar. Bring to a simmer.

Reduce heat to low, partially cover, and simmer gently for 25–30 minutes, stirring occasionally so the bottom does not scorch and the flavors meld.

While the chili simmers, in a separate skillet over medium heat add 1 tbs olive oil (optional) and sauté diced green pepper and minced jalapeño 3–4 minutes until softened. This step mellows the pepper flavor and removes excess moisture.

After the base has simmered 25–30 minutes, stir the sautéed peppers and both drained beans into the pot.

Increase heat to medium, bring to a gentle simmer, then reduce to low and cook uncovered 10–15 minutes more to thicken and allow beans to absorb flavors. Taste and adjust seasoning with additional salt, pepper or chili powder as needed.

If the chili is too thin, simmer uncovered an additional 5–10 minutes; if too thick, add up to 1/2 cup stock or water to reach desired consistency.

Stir in chopped cilantro if using and remove from heat. Let chili rest 5 minutes to settle flavors.

Ladle chili into bowls and offer toppings: shredded cheddar, sour cream, sliced green onions, more cilantro and tortilla chips or cornbread on the side.