Championship Spicy Beef Chili

The first time I made this chili for our annual winter cook-off, I had three different neighbors peeking over my shoulder asking what smelled so incredible. That rich, smoky spice filling the whole house is basically free advertising.

My friend Mark still talks about the Super Bowl party where this chili disappeared faster than the commercials. People were actually going back for fourths, which I honestly didnt think was humanly possible.

Ingredients

• Beef chuck: Cutting it into cubes instead of just using ground beef gives you those tender, steak-like bites that make this feel championship-worthy
• Ground beef: The 80/20 ratio has enough fat to carry all those spices and keep everything juicy
• Three kinds of beans: Kidney beans hold their shape, black beans add earthiness, and pintos bring creaminess—skimp on this and you will taste the difference
• Chipotle peppers in adobo: Optional but honestly the secret weapon that adds this incredible smoky depth
• Chili powder blend: Do not skip blooming the spices—cooking them in the fat releases oils and intensifies the flavor
• Sharp cheddar: Mild cheese will disappear into the chili—go sharp so you actually taste it

Instructions

Brown the beef cubes:

Get your Dutch oven screaming hot over medium-high heat and sear the cubed beef in batches until a deep brown crust forms on all sides, then set it aside on a plate

Cook the ground beef:

Add the ground beef to the same pot, breaking it up with a wooden spoon until its browned and cooked through, then drain some of the excess fat if you want

Sauté the vegetables:

Toss in the onions, bell pepper, jalapeños, and garlic, cooking for 5 to 7 minutes until the onions are translucent and everything smells amazing

Bloom the spices:

Stir in all the spices—chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper—and cook for just 1 minute until they become fragrant

Add the tomato base:

Return the beef cubes to the pot, stir in the tomato paste for 2 minutes to deepen the flavor, then pour in the crushed tomatoes and beef broth, scraping up all the browned bits from the bottom

Simmer low and slow:

Bring everything to a boil, then reduce to low, cover, and let it simmer for 1 hour, stirring now and then to prevent sticking

Add the beans:

Uncover the pot, stir in all three kinds of beans, and continue simmering for another 20 to 30 minutes until the chili has thickened up nicely

Finish and serve:

Taste and adjust the seasoning, then ladle into bowls and top with a generous handful of sharp cheddar, a dollop of sour cream, scallions, and fresh cilantro

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This recipe has become my go-to for whenever someone needs comfort food, whether it is a bad breakup or just a Tuesday that feels endless. Food that makes people feel seen is the best kind of cooking.

Getting the Right Consistency

The key is letting it simmer uncovered after adding the beans so the liquid reduces and the flavors concentrate. If it is still too thick for your liking, splash in a little more broth.

Toppings That Matter

A plain bowl of chili is fine, but toppings are what make it a meal. Sour cream cuts the heat, raw onions add crunch, and that sharp cheddar is non-negotiable.

Serving Suggestions

Cornbread is classic, but I have also served this over baked potatoes when I want something even more filling. Leftovers freeze beautifully for up to three months.

• Serve with crackers or corn chips for extra texture
• Keep hot sauce on the table for the heat seekers
• Make a double batch because it disappears fast

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Nothing beats standing over a steaming pot of chili while snow falls outside, knowing you have made something that will feed people good and proper.

Recipe Questions & Answers

→ What cuts of beef are best for this chili?

Beef chuck cubes provide tender, flavorful meat that holds shape well, complemented by ground beef for richer texture.

→ How can I adjust the heat level in this dish?

Modify the amount of jalapeños, chipotle peppers, or cayenne pepper to suit your preferred spice tolerance.

→ When should beans be added during cooking?

Beans are added after the initial simmer to prevent overcooking, ensuring they remain intact but tender.

→ What ingredients contribute to the chili's smoky flavor?

Smoked paprika and chipotle peppers in adobo add depth and a subtle smoky heat to the dish.

→ Can I enhance the chili’s complexity with other additions?

Adding a small amount of dark chocolate or a splash of espresso during simmering enriches the flavor layers.