"op" Chili Recipe

Brown the meats

Heat a large heavy-bottom Dutch oven or pot over medium-high heat. Add the olive oil. When hot, add the ground beef and ground pork. Break the meat up with a spoon and cook until no longer pink and starting to brown, about 7–9 minutes.

Use a slotted spoon to transfer about half the rendered fat out of the pot if there is excessive grease, leaving enough to coat the bottom for flavor (about 1–2 tablespoons).

Return the browned meat to the pot if you removed it; leave it in the pot for the next step.

Add drained kidney and pinto beans to the pot now or stir them in later during simmering if you prefer firmer beans. (This recipe adds them now so they absorb flavor.)

Softening aromatics

Push the meat to one side of the pot. Add the chopped onion and diced bell peppers to the cleared side. Cook over medium heat until softened and translucent, about 5–6 minutes. Stir occasionally so vegetables cook evenly.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning, then mix the vegetables into the meat.

Bloom the spices

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper. Stir well and cook for 1–2 minutes to toast the spices and deepen their flavor, making sure they coat the meat and vegetables.

Add liquids and simmer

Pour in the tomato sauce, diced tomatoes with their juices, beef stock, and Worcestershire sauce. Stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium heat.

Once simmering, reduce heat to low, partially cover the pot, and simmer gently for 45–60 minutes, stirring every 10–15 minutes to prevent sticking and to let flavors meld. If the chili gets too thick, add up to 1/2 cup additional beef stock or water to reach desired consistency.

About 10 minutes before the end of the simmer, stir in the drained beans if you didn't add them earlier so they heat through and absorb some flavor.

Adjust seasoning & finish

Stir in the apple cider vinegar and hot sauce (if using). Taste and adjust salt, pepper, or sugar as needed. If the chili tastes slightly flat, a splash more vinegar or a pinch more salt will brighten it.

Simmer uncovered for another 5 minutes to let the vinegar mellow and the chili thicken to serving consistency.

Serve the chili hot in bowls and offer shredded cheddar, sour cream, and chopped green onions as garnishes.