Sauté the Veggies: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat until shimmering. Add in the diced bell pepper, finely chopped jalapeño, onions, and green chilies. Stir occasionally, cooking the veggies until they become tender, fragrant, and slightly caramelized. This step builds the flavor base for your chili.

Brown the Meat: Add ground beef and ground sausage into the pot with the softened vegetables. Break up the meat with a wooden spoon as it cooks, ensuring there are no big chunks. Stir occasionally, cooking the meat until it’s fully browned and no longer pink. Once browned, check for excess grease and, if necessary, drain it off to avoid a greasy chili.

Add the Tomatoes: Pour in the fire-roasted diced tomatoes, tomato sauce, and tomato paste. Stir everything well to combine. The fire-roasted tomatoes will give the chili a smoky depth, while the tomato sauce and paste thicken the texture and help balance the flavors. Stir until everything is evenly distributed.

Toss in the Beans: Add kidney beans and red chili beans, drained and rinsed. Stir everything together to evenly incorporate the beans into the chili base. Beans are essential for adding heartiness and texture to the chili, making it both filling and flavorful.

Simmer & Let the Magic Happen: Bring the chili to a low boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, allowing some steam to escape. Let the chili simmer for at least an hour, stirring occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors meld and deepen—don’t rush it! If you have the time, let it simmer for even longer for even more flavor.

Taste & Adjust: Once the best-ever chili has simmered to perfection, take a taste and adjust the seasoning. If you like it spicier, feel free to add extra chili powder, cayenne pepper, or more diced jalapeños for a fiery kick. If it’s too thick for your liking, add a little beef broth or water to reach your desired consistency. This is your chili, so feel free to make it just right for your taste buds!

Serve & Top It Off: Ladle the hot, bubbling best-ever chili into your favorite chili bowls. Top with your go-to toppings—shredded cheese, a handful of Fritos for crunch, and creamy slices of avocado are always a winner in my book! You can also add sour cream, green onions, or cilantro for extra flavor and garnish. Serve with crusty bread or a side salad for a complete meal.