Chili

Ingredients

1 lb ground beef (or turkey)
3 shallots, diced
2–3 cloves garlic, minced
3 cans (15 oz each) beans, drained & rinsed — kidney + pinto + black is a great mix
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (4 oz) Ortega diced green chiles (optional, mild)
1 cup broth (more if too thick)
1 tbsp Worcestershire or soy sauce
1½ tbsp mild chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp oregano
Salt & pepper to taste
Juice of ½ lime, to finish

Brown 1 lb ground beef in a large pot over medium-high heat, seasoning lightly with salt & pepper. Drain excess fat if needed.
Add 3 diced shallots and 2–3 cloves minced garlic; cook 3–4 minutes until softened.
Stir in 1½ tbsp chili powder, 1 tsp cumin, ½ tsp paprika, and ½ tsp oregano; cook 30 seconds to bloom the spices.
Add 3 cans beans (drained & rinsed), 1 can diced tomatoes, 1 can tomato sauce, 1 can Ortega green chiles (if using), 1 cup broth, and 1 tbsp Worcestershire or soy sauce.
Bring to a simmer and cook uncovered 15–20 minutes, until slightly thickened.
Taste and adjust — more chili powder for flavor, more broth if too thick, salt & pepper as needed. Stir in the juice of ½ lime just before serving to brighten it.

Drain and rinse the beans so the chili doesn't turn gummy; keep ¼ cup of the liquid if you want it thicker.
If you have time, simmer low and slow for 45–60 minutes (lid off, splash of broth as needed) — the flavor deepens noticeably.
More umami: fry 1–2 tbsp tomato paste with the spices in step 3, use beef broth, or melt in a square of dark chocolate or a parmesan rind (fish the rind out at the end).
For heat: add a splash of hot sauce or a spoonful of chipotle in adobo.
Kid-friendly: stir in shredded cheddar at the end for a creamy version.
A pinch of sugar balances tomatoes that taste too acidic.
Serve with cheese, sour cream, green onions, cornbread, or tortilla chips.