Easy Beanless Chili

Brown the beef. Heat a large Dutch oven over medium-high. If you are using very lean beef or the pot looks dry, add 1 to 2 tablespoons oil. Add the ground beef and cook, breaking it up, until deeply browned in spots, 10 to 12 minutes. If your pot is crowded, brown in two batches so you get real color. Spoon off excess grease if needed, leaving about 1 to 2 tablespoons in the pot for flavor.

Soften the veggies. Add the onion and both bell peppers. Cook until softened and glossy, 5 to 6 minutes. Add the garlic and cook 30 seconds, just until fragrant.

Toast the tomato paste. Push everything to the sides and add the tomato paste to the center. Let it sit against the hot pot for 30 to 60 seconds, then stir. Repeat for 1 to 2 minutes total, until it turns a shade darker and smells a little caramelized.

Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir for 30 to 45 seconds. This is where the kitchen starts smelling like you know what you are doing.

Simmer. Pour in crushed tomatoes, broth, Worcestershire, hot sauce (if using), and brown sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 25 to 30 minutes, stirring occasionally, until thick.

Finish and taste. Stir in the vinegar or lime juice. Taste and adjust salt, heat, or sweetness. If it tastes a little flat, it usually needs salt or acid, not more chili powder.

Serve. Ladle into bowls and go wild with toppings. This chili also loves being poured over hot dogs, fries, or a baked potato.