Heat the pot: Set a large Dutch oven over medium-high heat. Add the olive oil.
Brown the meat: Add ground beef. Break it up and cook until browned with crispy edges, 6–8 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.
Soften aromatics: Add the onion and bell pepper. Cook until tender and lightly golden, 4–5 minutes. Stir in the garlic and cook 30 seconds.
Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir for 30–45 seconds until fragrant.
Build the base: Pour in crushed tomatoes, diced tomatoes, and broth. Scrape any browned bits from the bottom—those add flavor.
Add the beans: Stir in the rinsed beans. Bring the chili to a simmer.
Quick simmer: Reduce heat to medium-low. Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to your liking.
Balance and brighten: Stir in sugar or balsamic. Taste and adjust salt. Add lime juice if you like a fresh finish.
Serve: Ladle into bowls and load up those toppings. Think cheddar, sour cream, and green onions for the classic trio.
Pre-chop aromatics: Dice onions and peppers on the weekend and store in the fridge for 3–4 days.
Use pre-measured spice mix: Combine the spices in a small jar to grab-and-dump on busy nights.
Swap broth with water: If you’re out of broth, add water and an extra pinch of salt and cumin.
