Housemade Chili Recipe

Heat aromatics and brown meat

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add diced onion and diced green bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Push vegetables to the side, add the ground beef and ground pork to the pot, breaking into chunks with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Deglaze and build base

Stir tomato paste into the meat and vegetables and cook 1–2 minutes to deepen the flavor. Pour in beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. Add the crushed tomatoes and stir to combine.

Add beans

Stir in the drained kidney beans and pinto beans until evenly distributed.

Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, black pepper, and crushed red pepper flakes (if using) to the pot. Stir thoroughly to incorporate spices into the tomato-meat mixture. Add Worcestershire sauce and stir. Bring the chili to a gentle simmer over medium heat.

Reduce heat to low, cover partially (lid ajar) and simmer gently for 30–45 minutes, stirring every 8–10 minutes to prevent sticking and to allow flavors to meld. If the chili becomes too thick, add up to 1/2 cup additional beef broth or water to reach desired consistency.

Taste the chili and adjust seasoning with additional salt, pepper, or chili powder as needed.

Serve with melted cheese and optional toppings

Ladle chili into bowls (about 1 to 1 1/2 cups per serving). Sprinkle shredded cheddar cheese evenly over each bowl so it melts on contact. Offer diced onion as an add-on (charge optional). Add a dollop of sour cream and sprinkle chopped cilantro if desired.