Once your protein is cooked, drain if necessary and add your vegetables. Cook for a few minutes or until they start to soften. Then add your spices and stir until everything is coated!
At this point, a dark, sticky crust may begin to form on the bottom of your pan. Deglaze the pan by adding a bit of liquid. Broth is a popular choice here, but you can also use stock, water, red wine or even beer. The mixture will begin to bubble up and you can scrape up the crust until it’s all gone.
Add the rest of your liquid next. If in doubt, use a broth that matches your protein. Let it simmer at this point on low heat for an hour or so. If it looks quite soupy, don’t panic! This is normal. It’ll thicken up as it cooks.
After an hour of cooking, add your tomatoes and beans and continue to simmer. Your chili is technically done now. However, the flavors will continue to deepen. For more complex flavors, let the chili simmer on low heat for up to six hours. Keep tasting, and take it off the heat when it’s to your liking.