Chili Recipe

Brown the meat

Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil. When shimmering, add the ground beef and break it up with a spoon. Cook until mostly browned, 6–8 minutes.

Saute vegetables

Push the beef to one side of the pot or transfer to a bowl leaving rendered fat in the pot. Add the chopped onion and diced green pepper. Cook, stirring occasionally, until softened, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine and deglaze

Stir the tomato paste into the meat and vegetables and cook 1–2 minutes to caramelize. Pour in the beef broth and scrape up browned bits from the bottom of the pot to deglaze.

Add tomatoes and beans

Add the canned diced tomatoes (with juices) and the drained kidney and pinto beans. Stir to combine.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, black pepper, and red pepper flakes (if using). Mix well so the spices are evenly distributed. Bring the chili up to a gentle simmer.

Reduce heat to low, partially cover, and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and chili thickens. If it becomes too thick, add up to 1/2 cup additional beef broth or water.

Finish the chili by stirring in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Serve hot in bowls. Offer shredded cheddar cheese and sour cream on the side for guests to add to their bowls. Serve with tortilla chips or warm cornbread.