Peel and finely dice the yellow onion. Mince the garlic. Core, seed and dice the red bell pepper into small pieces. Drain and rinse the canned beans. Measure out the canned tomatoes and beef stock.

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 5–7 minutes. Add the diced red bell pepper and cook 3–4 minutes more until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Brown meat

Push the vegetables to the side, increase heat to medium-high, and add the ground beef and ground pork (if using) to the pot. Break the meat up with a spoon or spatula and brown until no longer pink, about 6–8 minutes. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper while browning. Drain excess fat if more than 2 tablespoons remain, leaving just enough to coat the pan.

Build base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens and becomes fragrant. Add the chili powder, ground cumin, smoked paprika, dried oregano and cayenne; stir and cook 30–60 seconds to bloom the spices.

Add liquids & simmer

Pour in the 28 oz canned diced tomatoes (with juices) and 1 cup beef stock. Scrape up any browned bits from the pot bottom. Add the drained beans. Stir to combine. Add the remaining salt (about 1 teaspoon) and the remaining black pepper. Add the brown sugar or honey if using. Bring to a low boil, then reduce heat to low and simmer, uncovered or partially covered, for 30–45 minutes, stirring occasionally, until the chili has thickened to your liking. If it becomes too thick, add a splash of water or stock.

Adjust seasoning

Taste and adjust seasoning — add more salt, chili powder, or cayenne for heat as desired. Stir in 1 tablespoon lime juice to brighten flavors near the end of cooking. If you prefer a smoother texture, use an immersion blender to pulse some of the chili (optional).

Spices & Seasonings

All listed spices (chili powder, ground cumin, smoked paprika, dried oregano, cayenne, salt, black pepper, and brown sugar) are added in two stages: a small pinch of salt and pepper during meat browning, then the tomato paste and spices are cooked together to bloom their flavors before adding the liquids. The remainder of the salt and pepper and the brown sugar are added when the tomatoes, stock and beans are combined, then adjusted to taste at the end.

Finishes & Garnish

When the chili is finished simmering, remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Serve the chili hot in bowls and offer garnishes: a dollop of sour cream or Greek yogurt, shredded cheddar, sliced green onions, extra cilantro, and tortilla chips or warm tortillas on the side.