Traditional Beef Chili Or White Chicken Chili Recipe

Prep

Dice the onion and green pepper, mince the garlic, drain and rinse the beans, open the canned tomatoes, and measure spices.

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and let warm until shimmering.

Add diced onion and green bell pepper to the pot. Sauté 5–7 minutes until softened and beginning to brown, stirring occasionally.

Add minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not burn.

Add ground beef to the pot. Use a wooden spoon to break it up and brown for 6–8 minutes until no longer pink and some browned bits form. If excess fat accumulates, spoon off all but about 1 tablespoon.

Season the meat with 1.5 tsp kosher salt and 3/4 tsp black pepper. Sprinkle in 2 tbs chili powder, 1 tbs ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Stir and toast the spices 1–2 minutes to bloom their flavors.

Stir in 2 tablespoons tomato paste and cook 1 minute to remove its raw edge.

Add 1 cup diced tomatoes (with juices) and 2 cups beef broth. Scrape any browned bits from the bottom of the pot. Stir to combine.

Bring to a gentle simmer, then reduce heat to low and partially cover. Simmer 25–35 minutes to meld flavors and slightly reduce the liquid, stirring occasionally.

Stir in 1 cup drained kidney beans (and optional 1/2 cup additional beans if using) and 1 tsp brown sugar if desired. Simmer 5–10 more minutes until beans are heated through and chili reaches desired thickness.

Taste and adjust seasoning with additional salt, pepper, or a pinch more chili powder if needed. If too acidic, add a little more brown sugar; if too thick, add up to 1/2 cup water or broth.

Serve hot with shredded cheddar, a dollop of sour cream, chopped cilantro, and lime wedges on the side.

Prep

Dice the onion, mince the garlic, seed and mince the jalapeño, cut the chicken into 1-inch pieces, drain and rinse the beans, and open the green chiles.

Heat a large pot or Dutch oven over medium heat and add 2 tablespoons vegetable oil.

Add diced onion and minced jalapeño. Sauté 4–6 minutes until softened and fragrant.

Add minced garlic and cook 30–45 seconds until fragrant.

Add the chicken pieces to the pot, season with 1 tsp kosher salt and 1/2 tsp black pepper, and sauté 4–6 minutes until lightly browned on the outside but not fully cooked through.

Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp ground coriander. Cook 30–60 seconds to toast spices.

Pour in 3 cups chicken broth and scrape any browned bits from the bottom. Bring to a simmer, reduce heat to low, and simmer gently 10–12 minutes until chicken is cooked through (internal temp 165°F / 74°C).

Using two forks or a slotted spoon, lightly shred some of the chicken in the pot (about half) to create texture while leaving the rest in chunks.

Add 2 cups drained white beans, 1/4 cup diced green chiles, and 1/2 cup corn kernels. Stir to combine and simmer 4–6 minutes until heated through.

Reduce heat to low and stir in 3/4 cup half-and-half or evaporated milk to add creaminess. Warm gently—do not boil vigorously after adding dairy to prevent curdling. Simmer 2–3 minutes.

Stir in 1 tablespoon fresh lime juice and taste. Adjust seasoning with additional salt or pepper if needed.

Serve hot topped with chopped cilantro, sliced avocado, and crumbled cotija or shredded Monterey Jack. Offer extra lime wedges at the table.