Spicy Beef Chili Cheddar

The first snowfall of the season had just started when my roommate burst through the door with two bags of groceries and declared tonight was chili night. That was ten years ago, and Ive been tweaking this recipe ever since.

Last winter my neighbor came over with a bottle of red wine and stayed for three hours, just eating bowl after bowl and talking about everything. Best dinner party Ive ever thrown, honestly.

Ingredients

• 1½ lbs ground beef (80/20 ratio): The extra fat keeps everything tender and creates this incredible depth
• 1 large onion, diced: Yellow onions caramelize beautifully in the beef fat
• 1 red bell pepper, diced: Adds sweetness that balances all those spices
• 1 jalapeño pepper, finely chopped: Remove seeds if youre heat sensitive, leave them if you dare
• 3 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 (28 oz) can diced tomatoes: Fire-roasted ones add even more character
• 1 (15 oz) can kidney beans, drained and rinsed: Hold their shape perfectly through long simmering
• 1 (15 oz) can black beans, drained and rinsed: These make the texture so satisfying
• 1 cup beef broth: Homemade is great but store-bought works perfectly fine
• 2 tbsp tomato paste: Concentrates all those flavors together
• 2 tbsp chili powder: Use good quality stuff, it really shows
• 1 tsp ground cumin: Essential for that classic chili flavor
• 1 tsp smoked paprika: Adds this subtle smokiness that people cant quite identify
• ½ tsp cayenne pepper: Start here and adjust to your comfort level
• 1 tsp dried oregano: Mexican oregano is traditional but regular works too
• 1½ tsp salt: Brings everything together
• ½ tsp black pepper: Freshly cracked makes a noticeable difference
• 1½ cups shredded sharp cheddar cheese: The sharper the better honestly
• ½ cup sour cream (optional): Cuts through the heat beautifully
• ¼ cup chopped fresh cilantro (optional): Brightens up the whole bowl
• 2 scallions, sliced (optional): Adds a nice little bite

Instructions

Brown the beef:

Heat your large pot over medium-high heat and add the ground beef, breaking it up with your spoon as it cooks. Let it get really browned and caramelized, about 6 to 8 minutes, then drain off most of the fat.

Soften the vegetables:

Toss in the diced onion, red bell pepper, and jalapeño right into the pot with the beef. Sauté everything for 4 to 5 minutes until the vegetables are softened and fragrant.

Add the aromatics:

Stir in the minced garlic and tomato paste, cooking for just 1 minute until you can really smell the garlic. This quick bloom step releases so much flavor.

Bloom the spices:

Add the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir everything constantly for about 30 seconds to toast the spices slightly.

Build the base:

Pour in the diced tomatoes with all their juice, the beef broth, and both cans of beans. Stir everything together and bring it to a full boil.

Simmer to perfection:

Reduce the heat to low and let it simmer uncovered for 45 minutes, stirring every so often. The chili should thicken noticeably and the flavors will deepen beautifully.

Season and serve:

Taste your chili and adjust the salt, pepper, or cayenne as needed. Ladle into bowls and top generously with that sharp cheddar cheese while its piping hot.

Pin it

My dad requests this every single time he visits now. He says it reminds him of the chili he used to get at this truck stop in Ohio during his road trip days.

Making It Your Own

Ground turkey works surprisingly well if you want something lighter, just add a tablespoon of olive oil to compensate for the lost beef fat. Sometimes I throw in a can of corn too, especially in summer when fresh corn is everywhere.

The Perfect Simmer

Low and slow is really the secret here. Ive tried rushing it on higher heat and the flavors never quite meld the same way. Put on a podcast, pour yourself something to drink, and let it do its thing.

Serving Suggestions

Cornbread is basically mandatory in my house, warm from the oven with butter melting into it. Some people swear by serving it over baked potatoes or fries.

• A cold lager cuts through the richness perfectly
• Corn muffins work just as well as a skillet
• Leftovers taste even better the next day

Pin it

Theres something so comforting about a pot of chili bubbling away on the stove while snow falls outside. Hope this becomes one of your go-to comfort recipes too.

Recipe FAQs

→ How can I adjust the chili’s heat level?

Modify the spice by adding or reducing jalapeño seeds or cayenne pepper. For milder heat, omit seeds; for extra kick, add red pepper flakes.

→ Can I substitute the beef with other proteins?

Yes, ground turkey or chicken make excellent lighter alternatives without sacrificing flavor.

→ What sides complement this spicy chili?

Cornbread, tortilla chips, or a fresh green salad balance the rich and spicy flavors wonderfully.

→ How long should the chili simmer for best flavor?

Simmer uncovered for about 45 minutes to allow flavors to meld and the chili to thicken nicely.

→ What toppings enhance this chili’s flavor?

Melted sharp cheddar is classic, and additional toppings like sour cream, fresh cilantro, and sliced scallions add creaminess and brightness.