Pin it This dish features ground beef browned and combined with sautéed onion, bell pepper, jalapeño, and garlic. A blend of chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper builds a robust spice base. Crushed and diced tomatoes, beef broth, kidney and black beans are simmered until thick and flavorful. Finished with shredded sharp cheddar cheese, cilantro, and green onions for a rich, satisfying meal perfect for cooler days.
The first snowfall of last November had me craving something that would warm us from the inside out. My roommate walked in with red cheeks and said the wind had cut right through her coat. That pot of chili bubbled away on the stove for two hours while we sat at the kitchen table, watching frost creep across the windows.
My dad used to make chili on Sundays during football season, and the whole house would smell like cumin and simmering tomatoes by noon. I called him halfway through making this batch because something felt off. He told me I was overthinking it and that chili should be simple and forgiving.
Ingredients
- Ground beef: The 80/20 blend gives you those little pockets of fat that carry so much flavor
- Onion and red bell pepper: These sweet vegetables balance the heat and add depth to every bite
- Garlic and jalapeño: Fresh aromatics make all the difference compared to garlic powder
- Kidney and black beans: Using both varieties gives you nice textural contrast and visual appeal
- Crushed and diced tomatoes: The crushed tomatoes create body while diced ones provide satisfying chunks
- Beef broth: Homemade stock adds incredible depth but store bought works perfectly fine
- Chili powder and cumin: This classic spice combo forms the backbone of the flavor profile
- Smoked paprika: My secret ingredient for adding subtle smokiness without overpowering
- Cayenne pepper: Start with half teaspoon and taste before adding more
- Sharp cheddar cheese: The sharpness cuts through the richness and creates that perfect melty finish
Instructions
- Brown the beef:
- Heat oil in your Dutch oven over medium high heat and cook the ground beef until nicely browned, breaking it up with your spoon as it cooks. Drain some fat if there is an excessive amount but leave a bit for flavor.
- Soften the vegetables:
- Add the onion, red pepper, jalapeño and garlic to the pot. Cook for about 7 minutes until everything is fragrant and the onions are translucent.
- Wake up the spices:
- Stir in all the spices and let them cook for just 1 minute. You will smell them become more aromatic which means they are ready.
- Add everything else:
- Pour in both cans of tomatoes, the beef broth and both kinds of beans. Give it a good stir to make sure nothing is stuck to the bottom.
- Let it simmer:
- Bring to a boil then drop the heat to low. Let it simmer uncovered for 45 minutes, stirring every so often to prevent sticking.
- Finish with cheese:
- Ladle into bowls and pile on the shredded cheddar while it is piping hot. The residual heat will melt it into those gorgeous cheesy ribbons.
Pin it Last winter my neighbor texted at midnight asking what I was cooking because the smell had drifted through the building vents. I sent her over a bowl and we ended up sitting on her living room floor eating chili and talking until 3am.
Make It Your Own
Sometimes I throw in a cinnamon stick or a square of dark chocolate if I want that Cincinnati style depth. Other times I add a can of pumpkin purée which sounds weird but adds incredible body and subtle sweetness.
Serving Ideas Beyond The Bowl
My grandmother used to spoon leftover chili over baked potatoes topped with sour cream. Frito pie is another classic where you crush chips into the bottom of a bag and pile the chili right on top.
Freezer Tips
Chili freezes beautifully and actually develops deeper flavor after being frozen and reheated. I always portion it into quart sized bags and lay them flat to save freezer space.
- Label everything with the date because frozen chili all looks the same
- Thaw overnight in the refrigerator for best texture
- Add a splash of broth when reheating to bring it back to life
Pin it There is something deeply satisfying about a recipe that asks for almost no active effort but rewards you with something so nourishing and complete.
Recipe FAQs
- → How can I adjust the heat level?
-
Increase cayenne pepper or add extra jalapeño slices to intensify the spicy kick.
- → Can I substitute the ground beef?
-
Yes, ground turkey or plant-based alternatives can be used for a lighter or vegetarian-friendly option.
- → What is the best way to cook the beef?
-
Brown ground beef over medium-high heat until fully cooked and drain excess fat before adding vegetables.
- → What sides pair well with this dish?
-
Cornbread, tortilla chips, or baked potatoes complement the spicy, hearty flavors nicely.
- → How long can leftovers be stored?
-
Store refrigerated for up to 4 days or freeze for longer preservation without losing flavor.
