Chili Size Recipe

Chop and measure

Peel and finely dice the onion. Core, seed, and dice the green bell pepper. Mince the garlic. Drain and rinse the canned kidney beans. Open cans of tomatoes and sauce and measure broth.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon oil. When shimmering, add the ground beef in a single layer. Let it brown without disturbing for 2 minutes, then break it up with a wooden spoon. Cook until mostly browned and no large pink pieces remain, about 6–8 minutes.

Drain excess fat if there is more than about 1 tablespoon left. Return pot to medium heat.

Add the diced onion and bell pepper to the browned beef. Sauté 5–6 minutes until softened and the onions are translucent. Add the minced garlic and cook 30–45 seconds, until fragrant.

Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, red pepper flakes (if using), and brown sugar. Cook 1–2 minutes, stirring, to toast the spices and coat the vegetables and meat.

Pour in the beef broth, tomato sauce, and the canned diced tomatoes (with their juices). Stir to combine, scraping any browned bits off the bottom of the pot.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially with the lid (leave a small gap) and simmer gently for 25–30 minutes, stirring occasionally, allowing flavors to meld and the liquid to reduce slightly.

If using beans and/or corn, stir them in about 10 minutes before the end of the simmer so they heat through but retain texture.

Taste the chili and adjust seasoning: add up to another 1/2 teaspoon salt if needed, more chili powder for heat, or a pinch more sugar for balance. Stir in 1 tablespoon vinegar and 1 teaspoon lime juice to brighten the flavor; simmer 1–2 minutes.

If the chili is too thin, simmer uncovered for 5–10 minutes to reduce. If too thick, add up to 1/2 cup beef broth or water to reach desired consistency.

Ladle chili into bowls and garnish with shredded cheddar and chopped cilantro. Serve with optional sides such as cornbread, rice, or tortilla chips.

Leftovers: cool to room temperature, then refrigerate in a sealed container for up to 4 days or freeze up to 3 months.