1. Prep Your Ingredients

Before you start cooking, take a few minutes to dice your onion and bell pepper, mince the garlic, and measure out your spices. This makes the cooking process smooth and stress-free.

2. Brown the Meat

• In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium heat.
• Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.
• Once the meat is browned, drain off any excess fat and set the meat aside.

3. Sauté the Vegetables

• In the same pot, add the diced onion, bell pepper, and minced garlic. Cook for about 3-5 minutes until the veggies soften and the garlic becomes fragrant.

4. Build the Base

• Return the browned meat to the pot with the sautéed vegetables.
• Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aroma.

5. Add the Tomatoes and Broth

• Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine.
• Bring the mixture to a simmer over medium-high heat.

6. Let It Simmer

• Reduce the heat to low, cover the pot, and let the chili simmer for about 45 minutes. This is where the magic happens—the flavors meld together, creating that signature chili richness.

7. Add the Beans

• Stir in the kidney and pinto beans, then continue simmering for another 15 minutes. This allows the beans to absorb the flavorful broth.

8. Taste and Adjust

• Give your chili a taste test. Adjust the seasoning by adding more salt, pepper, or spices as needed.

9. Serve and Enjoy!

• Ladle the chili into bowls and let everyone customize their toppings. Cheese, sour cream, green onions, and tortilla chips are all fair game!