Easy Chili Recipe

1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion and cook 4 to 5 minutes until softened and turning translucent. Stir in the garlic and cook 30 seconds.
2. Brown the beef. Add the ground beef. Cook 6 to 8 minutes, breaking it up, until no pink remains and you’re seeing some browned bits. If there’s a lot of grease (common with 80/20), spoon off some so the chili doesn’t taste heavy.
3. Toast the tomato paste and spices. Push the beef mixture to the edges. Add the tomato paste to the center and stir it for about 1 minute to toast it (keep it moving so it doesn’t scorch). Then add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir for 30 seconds to wake everything up, then stir it all together.
4. Add tomatoes, beans, and broth. Pour in crushed tomatoes, then add kidney beans and black beans. Start with 1 cup broth and stir. Add up to 1/2 cup more as needed to reach your preferred thickness.
5. Simmer. Bring to a boil, then immediately reduce heat to low to maintain a gentle simmer. Simmer uncovered for 20 to 25 minutes, stirring occasionally. If it gets too thick, add a splash of broth or water.
6. Thicken and finish. For thicker chili, mash a small scoop of beans against the side of the pot and stir back in. Stir in brown sugar (if using) and the vinegar or lime juice.
7. Taste and serve. Adjust salt and heat. Ladle into bowls and go big on toppings.

Matt’s tiny trick: If your chili tastes a little flat, it usually needs one of two things: salt or a bright finish. Add a pinch more salt, then hit it with lime juice or vinegar. Taste again. It’s a small move with big results.