A bowl of chili
Last updated: October 11, 2026
Servings: 8
Cooking Time: 2–3 hours
Ingredients
Meat & Vegetables
450 g (1 lb) ground beef
450 g (1 lb) Italian sausage
30 g (2 tbsp) olive or canola oil
30 g (2 tbsp) butter
500 g (2–3 cups) yellow onions, diced (½ inch)
1 red bell pepper (200–250 g), diced (½ inch)
1 green bell pepper (200–250 g), diced (½ inch)
2 jalapeños (50 g), seeded and finely diced
5 cloves garlic (20 g), minced
Spices & Other Ingredients
3 tbsp tomato paste
5 g ground cumin
10 g chili seasoning
10 g smoked paprika
2 g cayenne pepper (optional)
2.5 g dried oregano
½ bottle red wine (about 1½ cups). A full bottle is even better.
2 cans (28 oz each) whole peeled tomatoes
Kosher salt, to taste
Optional Toppings
Chopped green onions
Grated sharp cheddar cheese
Sour cream
Fritos
Directions
1. Brown the beef
450 g (1 lb) ground beef
Heat a large, heavy-bottomed pot over high heat. Add the ground beef and cook until browned. Transfer to a bowl and set aside.
2. Brown the sausage
450 g (1 lb) Italian sausage
Add the sausage to the same pot and cook until browned. Transfer to the bowl with the beef.
3. Sauté the vegetables
30 g (2 tbsp) olive or canola oil
30 g (2 tbsp) butter
500 g (2–3 cups) yellow onions, diced
1 red bell pepper (200–250 g), diced
1 green bell pepper (200–250 g), diced
2 jalapeños (50 g), seeded and finely diced
Add the oil and butter to the pot. Once the butter has melted, add the onions, bell peppers, and jalapeños. Sauté until softened and beginning to brown.
4. Add the garlic
5 cloves garlic (20 g), minced
Stir in the garlic and cook until fragrant, about 1 minute.
5. Cook the tomato paste
3 tbsp tomato paste
Make some room in the pot and add the tomato paste. Cook until it darkens slightly, then stir everything together.
6. Add the spices, wine, and tomatoes
5 g ground cumin
10 g chili seasoning
10 g smoked paprika
2 g cayenne pepper (optional)
2.5 g dried oregano
½ bottle red wine (about 1½ cups)
2 cans (28 oz each) whole peeled tomatoes
Return the browned meat to the pot. Add the spices, red wine, and tomatoes. Stir to combine, breaking up the tomatoes with your spoon.
Note: I often use a full bottle of wine, and it's really, really good.
7. Simmer
Bring the chili to a simmer, then reduce the heat to low. Cook gently for 2–3 hours, stirring occasionally, until the chili thickens to your desired consistency.
8. Season and serve
Kosher salt, to taste
Your favorite toppings
Taste and adjust the salt as needed. Ladle into bowls and finish with your favorite toppings.
