Championship Spicy Beef Chili

My friend Mark still talks about the Super Bowl party where I first made this chili. We'd been arguing about what makes a great chili for months—beans versus no beans, ground meat versus chunks—and I decided to settle the debate by bringing my own version to the table. The pot was empty before halftime, and someone actually licked the bowl clean when they thought nobody was watching. That's when I knew this recipe was something special.

Last winter, my neighbor came over shoveling snow and caught the aroma drifting through my open kitchen window. Ten minutes later, she was at my door with an empty Tupperware container, looking hopeful. We ended up eating together at my counter while the snow piled up outside, and she told me it was exactly what she needed after hours in the cold. Sometimes food is just that simple connection.

Ingredients

• Beef chuck: The cubes become meltingly tender after slow cooking and hold their shape better than ground meat alone
• Ground beef: Adds richness and helps thicken the chili base while providing that familiar texture everyone loves
• Onion and bell peppers: These form the aromatic foundation that makes your whole house smell incredible
• Garlic and jalapeños: Fresh aromatics that bring brightness and adjustable heat to the pot
• Crushed and diced tomatoes: The crushed tomatoes create body while diced ones provide satisfying texture in every bite
• Kidney and pinto beans: I use both because each variety absorbs spices differently and creates a more complex flavor
• Chili powder blend: I toast these spices in the pot first, which wakes up flavors you cannot get from just stirring them in later
• Smoked paprika: This is my secret ingredient for adding depth without overpowering the other spices
• Beef broth: Use a good quality broth because it reduces down and concentrates during cooking
• Worcestershire sauce: Adds umami that makes the beef taste beefier and rounds out all the spices
• Tomato paste: Concentrates the tomato flavor and helps the chili achieve that perfect thickness

Instructions

Brown the beef:

Heat the oil in your Dutch oven until it shimmers, then add both meats. Let the beef cubes develop a deep crust on at least two sides—this is where all those caramelized flavors live. Transfer everything to a plate when browned, leaving those precious browned bits behind in the pot.

Cook the vegetables:

Add the onions, bell peppers, and jalapeños to the same pot. Scrape up any browned bits from the bottom as the vegetables release their moisture. Add the garlic last so it does not burn and turn bitter.

Bloom the spices:

Stir in the tomato paste and all the spices. Let this mixture cook for a full two minutes until the tomato paste darkens slightly and the spices become incredibly fragrant. Your kitchen should smell amazing right now.

Combine everything:

Return the beef and any accumulated juices to the pot. Pour in both types of tomatoes, the beef broth, and Worcestershire sauce. Give everything a thorough stir to make sure all those spices are distributed throughout.

Simmer gently:

Bring the chili to a bubble, then immediately reduce the heat to maintain the barest simmer. Cover and let it cook slowly for an hour and a half. Check occasionally to make sure it is not cooking too hard.

Final seasoning:

Taste your chili and adjust the salt or heat if needed. I usually find it needs a bit more salt at this stage. Let it rest for 10 minutes before serving to let the flavors settle.

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My dad, who swears he does not like spicy food, had three bowls of this during his last visit. He kept saying it was not too hot, just warm and flavorful, which is exactly the balance I aim for. Seeing him go back for thirds while my mom pretended not to notice is a memory I will keep forever.

Make It Your Own

The beauty of this recipe is how forgiving it is. I have made it with all ground beef when that was what I had, and I have used fresh tomatoes in late summer when they were overflowing from my garden. Each version becomes its own thing while still being recognizably delicious.

Serving Suggestions

I like to set up a toppings bar and let everyone customize their bowl. Shredded sharp cheddar, a dollop of sour cream, and sliced green onions are classics for a reason. Cornbread on the side is not optional in my house—it is essential.

Storage and Reheating

This chili keeps beautifully in the refrigerator for up to four days and actually improves on day two or three. Freeze individual portions for up to three months, and thaw overnight in the refrigerator before reheating gently on the stove.

• Reheat slowly over low heat to prevent separating
• Add a splash of water or broth if it seems too thick after refrigeration
• The flavors will be even more developed than the first day

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Whether you are feeding a crowd on game day or just want something warming to eat all week, this chili never lets me down. It is the kind of recipe that makes people feel taken care of.

Recipe Questions & Answers

→ How can I adjust the heat level?

Increase or decrease cayenne pepper and jalapeño quantity to suit your preferred spice level. Adding serrano peppers can also boost heat.

→ What cuts of beef work best for this dish?

Beef chuck cubes provide tenderness and richness; combining with ground beef adds texture and depth to the chili.

→ Can this be prepared in advance?

Yes, flavors deepen when refrigerated overnight. Simply reheat gently before serving.

→ What are some great garnish options?

Top with shredded cheese, sour cream, green onions, or fresh cilantro for added freshness and creaminess.

→ What sides complement this dish well?

Cornbread, tortilla chips, or a fresh green salad pair nicely with the bold and spicy flavors.