Chili Recipe

Prepare ingredients

Dice the onion and green bell pepper. Mince the garlic. Drain and rinse both cans of beans. Open the canned tomatoes, tomato sauce and tomato paste so they're ready.

Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add the diced onion and bell pepper and sauté for 4–5 minutes until softened and beginning to brown.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Push the vegetables to the side and add the ground beef (or turkey) to the pot. Break it into pieces with a wooden spoon and brown until no longer pink, about 6–8 minutes. Season the meat with 1/2 teaspoon salt and 1/2 teaspoon black pepper while it cooks. Drain excess fat if there is an excessive amount, leaving a little browned fond in the pan.

Stir the tomato paste into the meat and vegetables and cook for 1 minute to deepen flavor.

Add the canned diced tomatoes (with their juices), tomato sauce and beef broth to the pot. Stir to combine and scrape any browned bits from the bottom of the pan.

Add the drained and rinsed kidney and pinto beans, chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and crushed red pepper flakes (if using). Stir well to incorporate all spices and ingredients.

Bring the chili to a gentle boil, then reduce heat to low so it simmers. Partially cover the pot with a lid and simmer for at least 25–30 minutes, stirring occasionally to prevent sticking. For deeper flavor, simmer 45–60 minutes, adding a splash of water or broth if the chili becomes too thick.

Taste and adjust seasoning: add more salt, chili powder, or brown sugar if needed. If the chili is too acidic, a tiny extra pinch of sugar will balance it; if it needs more heat, add more crushed red pepper or chili powder.

Remove the pot from heat. Stir in chopped cilantro if using and squeeze a lime wedge over the chili to brighten flavors.

Ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream. Serve additional lime wedges on the side.

Leftovers: let cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.