Chili Recipe

Prep vegetables

Peel and finely dice the onion. Mince the garlic. Core, seed and dice the green bell pepper. Peel and finely dice the carrot.

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs olive oil. When shimmering, add the diced onion, bell pepper, and carrot. Cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink and nicely browned, about 6–8 minutes. Season with 1.5 tsp salt and 1 tsp black pepper while it cooks. Drain excess fat if there's more than 1 tbs, leaving some for flavor.

Bloom the spices

Reduce heat to medium. Sprinkle in 3 tbs chili powder, 2 tsp ground cumin, 1 tbs paprika, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, and 1 tbs brown sugar. Stir continuously for 1–2 minutes to toast the spices and coat the meat and vegetables, releasing their aroma.

Deglaze & build sauce

Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 120 ml red wine (if using) to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Add the 800 g crushed tomatoes, 400 g diced tomatoes with juices, and 500 ml beef broth. Stir to combine.

Simmer

Bring the mixture to a gentle boil, then reduce heat to low so the chili maintains a steady simmer. Partially cover and simmer for 30 minutes, stirring occasionally.

Add beans and adjust seasoning

After 30 minutes, stir in the drained kidney beans and black beans and 1 tbs Worcestershire sauce. Continue to simmer, uncovered or partially covered, for another 15–20 minutes until the chili thickens and flavors meld. Taste and adjust salt and spice — add up to 1/2 tsp additional salt or more crushed red pepper if you want more heat.

Finish

Remove from heat. Stir in 1 tbs lime juice and 1/4 cup chopped cilantro. Let rest 10 minutes to settle flavors.

Serve

Ladle chili into bowls and garnish with sour cream, shredded cheddar, and sliced green onions. Offer additional chopped cilantro and lime wedges at the table.