Bowl Of Chile Recipe

Prepare ingredients

Measure and prepare all ingredients: dice the onion, mince the garlic, drain and rinse the beans, and have the crushed tomatoes and broth ready.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and swirl to coat.

If adding meat: add the ground beef or chicken to the hot oil. Break up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper while cooking. Use a slotted spoon to transfer the cooked meat to a bowl and leave any rendered fat in the pot. If not using meat, skip this step.

Add the diced onion to the pot and cook over medium heat until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize the paste and deepen the flavor.

Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Return the cooked meat to the pot if used. Add the kidney beans and pinto beans.

Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, remaining salt and pepper, and minced chipotle in adobo if using. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 25–35 minutes, stirring occasionally, to let flavors meld and slightly thicken. If the chili becomes too thick, add up to 1/2 cup additional broth or water to reach desired consistency.

About 5 minutes before serving, stir in the lime juice, then taste and adjust seasoning with additional salt, pepper, or more chili powder for heat.

Ladle the chile into warmed bowls (about 1 to 1 1/2 cups per serving).

Top each bowl with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and sliced green onions. Add jalapeño slices for extra heat if desired.

Serve immediately with tortilla chips or warm corn tortillas on the side for scooping. Leftover chile will keep in an airtight container in the refrigerator for up to 4 days and deepens in flavor overnight.