1. Heat the Oil

Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once it’s nice and hot, add the chopped onions and bell pepper. Cook them until they’re soft and just beginning to caramelize, about 5-7 minutes.

Pro Tip: If you like your chili a little sweeter, feel free to cook the onions for an extra couple of minutes until they become golden brown and caramelized. The sweetness will balance the heat and make the chili even more flavorful!

2. Add the Garlic

Add the minced garlic to the pot and stir it around for about 30 seconds. You want the garlic to be fragrant but not browned, as it can turn bitter. Trust me, this step adds that rich aroma that will make your kitchen smell amazing.

3. Brown the Meat

Now, it’s time to add the ground beef (or turkey if you prefer a leaner option). Use a wooden spoon to break up the meat as it cooks, making sure it’s fully browned and crumbly. This will take about 5-8 minutes. Drain any excess fat if needed (unless you’re using lean turkey, in which case you might not have to).

Pro Tip: If you prefer your chili with a little extra depth of flavor, add 1-2 tablespoons of beef bouillon or beef broth after browning the meat. It adds a richness that will elevate the entire dish.

4. Add the Tomatoes and Beans

Once the meat is browned, stir in the crushed tomatoes, diced tomatoes, and tomato paste. The tomato paste will help thicken the chili and intensify the tomato flavor. Next, toss in the drained kidney and black beans.

Don’t worry about the beans being too soft—they will cook down and absorb all the wonderful flavors from the spices, creating a silky texture.

5. Season the Chili

Now comes the fun part—seasoning! Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together and let the spices bloom in the hot mixture. If you like a bit of heat, now’s the time to add your hot sauce, but if you prefer something milder, you can skip it.

Pro Tip: Don’t be afraid to taste and adjust the seasonings. Every batch of chili is a little different, so feel free to add more chili powder or a pinch of cayenne pepper if you want to kick up the heat!

6. Let It Simmer

Once everything is mixed together, bring the chili to a gentle simmer. Reduce the heat to low and let it cook, uncovered, for about 45 minutes to an hour. Stir occasionally, and let all those beautiful flavors meld together. You’ll notice the chili thickening up as it cooks.

Pro Tip: The longer you simmer, the more the flavors develop. If you’ve got time, let it simmer for an hour or even longer. You can also make it a day ahead to let the flavors really marinate. It only gets better with time!

7. Taste and Adjust

Before serving, taste the chili once more. Add extra salt or chili powder if needed. If it’s too thick, add a splash of water or broth to reach your desired consistency.