Tony's Famous Chili Recipe

Prep

Finely chop the onion, dice the green pepper, and mince the garlic. Drain and rinse the canned kidney beans; set aside.

Brown the meat

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the vegetable oil. When shimmering, add the ground chuck in a single layer and let it brown without stirring for 2 minutes to develop color. Break the meat up with a spoon and continue cooking until no pink remains, about 5–7 minutes total. Use a slotted spoon to transfer excess rendered fat out of the pot if there is more than 2 tablespoons remaining.

Cook aromatics

Reduce heat to medium. Add the chopped onion and diced green pepper to the meat and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the diced tomatoes and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Pour in the beef broth and stir to combine.

Add beans

Fold in the drained kidney beans, spreading them evenly through the pot.

Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, kosher salt, black pepper, and red pepper flakes (if using). Stir thoroughly so the spices coat the meat and distribute evenly through the sauce.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover with the lid slightly ajar and simmer gently for 30–40 minutes, stirring every 8–10 minutes to prevent sticking. For a thicker chili, simmer uncovered for the final 10–15 minutes. Taste and adjust seasoning as needed.

Stir in the apple cider vinegar, Worcestershire sauce, and hot sauce (if using). Simmer 2–3 minutes more to marry flavors.

If the chili is too thin, mash a few beans against the side of the pot with the back of a spoon and stir to thicken, or simmer uncovered until desired consistency is reached.

Final tasting: adjust salt, pepper, or sugar to balance acidity and heat. Remove from heat and let rest 5 minutes before serving to allow flavors to settle.

Ladle chili into bowls and garnish as desired with shredded cheddar, a dollop of sour cream, sliced green onions, and tortilla chips or a slice of cornbread on the side.