Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb. lean ground beef (90/10)
- 1 lb. ground turkey
- 1 small yellow onion (finely diced)
- 1 green bell pepper (finely diced)
- 3 cloves garlic (minced)
Spices and Seasonings
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon sea salt (plus more to taste)
- ½ teaspoon black pepper
Liquids and Canned Goods
- 1 tablespoon tomato paste
- 1 28-oz can crushed tomatoes
- 1 cup beef or chicken bone broth
- 1 15-oz can pinto beans or black beans, drained and rinsed (optional)
Finishing Touches
- 1 ½ – 2 cups freshly shredded sharp cheddar or cheddar-jack cheese
- Tortilla chips
- Greek yogurt
- Chopped cilantro or green onions
Instructions
- Heat the oil: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat to prepare for browning the meat.
- Brown the meat: Add ground beef and ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
- Sauté vegetables: Add diced onion and green bell pepper to the skillet and cook for 4–5 minutes until they soften and become fragrant.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Season the meat: Sprinkle chili powder, cumin, smoked paprika, oregano, sea salt, and black pepper over the meat and vegetables. Stir well to evenly coat everything with the spices.
- Add tomato paste: Stir in tomato paste and cook for 1 minute, allowing it to deepen in flavor and blend with the spices.
- Add liquids and beans: Pour in crushed tomatoes and bone broth, stirring to combine. If using, add the drained and rinsed black or pinto beans. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
- Simmer chili: Cook uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and the flavors meld together creating a rich, hearty base.
- Preheat broiler: While the chili simmers, preheat your oven’s broiler to high to prepare for melting the cheese topping.
- Add cheese and broil: Evenly sprinkle the shredded sharp cheddar or cheddar-jack cheese over the chili. Transfer the skillet to the oven and broil for 1–3 minutes, watching carefully, until the cheese melts, bubbles, and gets lightly golden.
- Rest the skillet: Remove the skillet from the oven and let it rest for 2 minutes to allow the chili to settle and the cheese to set slightly.
- Garnish and serve: Finish by sprinkling chopped cilantro or green onions on top if desired. Serve the chili straight from the skillet with crunchy tortilla chips and a dollop of creamy Greek yogurt for the perfect balance.
- Store leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, omit the cheese and add fresh after reheating. Reheat thoroughly before serving.
Notes
- You can substitute ground turkey for all the beef if you prefer a leaner chili.
- Beans are optional but add extra heartiness; feel free to omit for a lower-carb version.
- Carefully watch the chili under the broiler as cheese can burn quickly.
- Use an oven-safe skillet or Dutch oven to broil the cheese directly in the same pan for easy cleanup and presentation.
- For extra spice, add a pinch of cayenne pepper or chopped jalapeños.
- Leftover chili freezes well without the cheese topping; add fresh cheese after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
