One-Pan Chili Con Carne

Finely chop the white onion.

Grate the four garlic cloves.

Dice the red bell pepper into 1 cm pieces.

In a bowl, combine the chopped tomatoes, red onion, coriander, and grated garlic to make the pico de gallo.

Season the pico de gallo with salt, cherry vinegar, olive oil, and sugar; mix well and set aside.

Heat 2 tbsp of oil in a large pan over medium heat.

Add the ground beef, season with salt and black pepper, and cook until browned, about 5‑7 minutes.

Remove the browned beef and set aside.

In the same pan, add the diced red bell pepper and the chopped white onion; sauté until softened, about 3‑4 minutes.

Stir in the remaining grated garlic and cook for 1 minute.

Add the whole cayenne pepper, bay leaves, 1 tsp cayenne pepper, chili powder, cumin, and oregano; stir to combine.

Return the cooked beef to the pan.

Mix in the tomato paste and the canned chopped tomatoes; stir well.

Pour in the chicken stock, bring the mixture to a gentle simmer.

Reduce the heat to low and let the chili cook for 45 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt or pepper if needed.

Spoon the chili into serving bowls.

Top each bowl with the prepared pico de gallo, a dollop of sour cream, and grated cheddar cheese.

Serve with tortilla chips and a lime wedge on the side.

Finish each serving with a light sprinkle of freshly ground black pepper.