Chili Recipe

Dice the onion and green bell pepper. Mince the garlic and jalapeño (if using). Drain and rinse the kidney and pinto beans. Open cans of tomato sauce and diced tomatoes and set near the stove.

Cook meat and aromatics

Heat a large Dutch oven or heavy pot over medium-high heat until hot. Add the ground beef and sausage, breaking up with a spoon. Cook 6–8 minutes until browned with little to no pink, stirring occasionally. If there is more than about 2 tablespoons of fat, drain off excess, leaving a thin coating for flavor.

Return pot to medium heat and add the diced onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add chili powder, ground cumin, smoked paprika, oregano, brown sugar, cayenne (if using), kosher salt, and black pepper. Stir 30–45 seconds to toast the spices and coat the meat and vegetables.

Pour in the tomato sauce, fire-roasted diced tomatoes (with juices), and beef broth. Scrape the bottom of the pot to release any browned bits. Stir in Worcestershire sauce.

Add the drained kidney and pinto beans and stir to combine. Bring the mixture to a gentle simmer over medium heat.

Once simmering, reduce heat to low and partially cover the pot with a lid. Simmer gently for 30–45 minutes, stirring every 10 minutes, until flavors meld and chili thickens. If chili becomes too thick, add up to 1/2 cup additional beef broth or water to reach desired consistency.

Taste and adjust seasoning: add more salt, a pinch of sugar, or a splash more vinegar or Worcestershire if you want more brightness or depth. If you prefer a thicker chili, simmer uncovered for an additional 10–15 minutes.

Stir in the fresh lime juice and chopped cilantro. Let chili rest off heat 5 minutes to meld.

Ladle chili into bowls and top with shredded cheddar, a dollop of sour cream, sliced green onions, and extra cilantro if desired. Serve with tortilla chips or cornbread.