Championship Spicy Beef Chili (Printable)
Robust chili featuring tender beef, three beans, bold spices, and sharp cheddar topping.
# What You’ll Need:
→ Meats
01 - 2 lbs beef chuck, cut into ½-inch cubes
02 - ½ lb ground beef (80/20)
→ Vegetables & Aromatics
03 - 2 medium yellow onions, diced
04 - 1 large red bell pepper, diced
05 - 4 cloves garlic, minced
06 - 2 jalapeños, seeded and minced
07 - 1–2 chipotle peppers in adobo, chopped
→ Beans
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 can (15 oz) pinto beans, drained and rinsed
→ Liquids
11 - 1 can (28 oz) crushed tomatoes
12 - 1 cup beef broth
13 - 2 tbsp tomato paste
→ Spices
14 - 3 tbsp chili powder
15 - 2 tsp ground cumin
16 - 1 tsp smoked paprika
17 - 1 tsp dried oregano
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1½ tsp kosher salt
21 - 1 tsp freshly ground black pepper
→ Toppings
22 - 1½ cups sharp cheddar cheese, shredded
23 - ½ cup sour cream
24 - ¼ cup scallions or chives, sliced
25 - Fresh cilantro, chopped
# How-To Steps:
01 - Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add cubed beef and brown on all sides, working in batches if needed. Remove and set aside.
02 - Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if desired.
03 - Stir in onions, bell pepper, jalapeños, and garlic. Sauté for 5–7 minutes until softened.
04 - Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper. Stir well and cook for 1 minute until fragrant.
05 - Return browned beef cubes to the pot. Add tomato paste and cook, stirring, for 2 minutes.
06 - Pour in crushed tomatoes and beef broth. Scrape up any browned bits from the bottom. Add chipotle peppers if using.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Uncover, add all beans, and continue to simmer uncovered for 20–30 minutes, until chili thickens to your liking. Adjust seasoning as needed.
09 - Serve hot, topped with cheddar, sour cream, scallions, and cilantro.
# Expert Advice:
01 -
- The combination of cubed AND ground beef creates this incredible texture beefy chunks that melt in your mouth alongside crumbles that soak up every bit of spice
- Three kinds of beans mean every spoonful has something different going on, and that sharp cheddar on top cuts through the heat just right
02 -
- The chili thickens considerably as it cools. If it looks perfect while hot, itll be too thick tomorrow. Stop simmering while its still slightly looser than you think it should be
- That dark chocolate suggestion in the notes isnt crazy. One square chopped into the pot in the last 15 minutes adds depth you cant quite put your finger on
03 -
- If your chili tastes like its missing something but you cant figure out what, it probably needs acid. A splash of vinegar or squeeze of lime at the end brings all the flavors forward
- Reserve some of those jalapeño seeds if you like heat. Add them in during the last 10 minutes of cooking so they dont get too bitter