Championship Spicy Beef Chili (Printable)

Hearty chili featuring tender beef, vibrant spices, and a perfect balance of heat for gatherings.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 0.5 lb ground beef

→ Vegetables

03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 jalapeño peppers, seeded and finely chopped
08 - 28 oz can crushed tomatoes
09 - 15 oz can diced tomatoes
10 - 15 oz can kidney beans, drained and rinsed
11 - 15 oz can pinto beans, drained and rinsed

→ Spices & Seasonings

12 - 3 tbsp chili powder
13 - 1 tbsp smoked paprika
14 - 2 tsp ground cumin
15 - 1 tsp dried oregano
16 - 1 tsp ground coriander
17 - 0.5 tsp cayenne pepper
18 - 1 tsp salt
19 - 0.5 tsp freshly ground black pepper

→ Liquids & Others

20 - 2 tbsp tomato paste
21 - 2 cups beef broth
22 - 1 tbsp Worcestershire sauce
23 - 2 tbsp vegetable oil

# How-To Steps:

01 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and ground beef; cook until browned on all sides. Transfer meat to a plate and set aside.
02 - Add onion, bell peppers, and jalapeños to the same pot. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, coriander, cayenne, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Return the browned beef to the pot. Add crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.
05 - Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
06 - Add kidney beans and pinto beans. Simmer uncovered for 30 minutes more, allowing the chili to thicken and flavors to meld.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with your choice of toppings.

# Expert Suggestions:

01 -
  • The combination of beef chuck cubes and ground beef gives you incredible texture and depth in every spoonful
  • This chili actually gets better overnight, so it is perfect for meal prep or making ahead for parties
  • The heat level is customizable but perfectly balanced right out of the gate
02 -
  • Do not rush the initial browning step—those crusty bits on the beef are what separate good chili from great chili
  • The chili will taste saltier when it is hot than when it is at room temperature, so keep that in mind when seasoning
  • If the chili becomes too thick, thin it with a splash of water or more broth rather than adding more tomatoes
03 -
  • Chop your vegetables and measure all spices before you start cooking—the recipe moves quickly once you hit the stove
  • Use a heavy pot or Dutch oven that holds heat evenly for the most consistent results

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