Championship Spicy Beef Chili Cheddar

My neighbor Dan hosted this annual chili cookoff every February, and after three years of bringing respectable but forgettable entries, I finally asked the previous winner what his secret was. He leaned in like he was sharing classified intelligence and said two words: beef chuck and patience. The next year I showed up with a pot of this three-bean, two-beef situation, and people literally asked for the recipe before they even finished their first bowl.

Last winter my sister came over during a snowstorm with nothing but appetite and a bottle of wine. We let this simmer on the stove while catching up on six months of stories, and by the time the snow stopped falling, the kitchen smelled like the best restaurant in town. Shes texted me four times since asking exactly what spices I used.

Ingredients

• Beef chuck (2 lbs): Cutting chuck into cubes instead of using only ground beef changes everything—it stays tender through long simmering and gives you something substantial to chew on
• Ground beef (½ lb, 80/20): The fat content here is crucial because lean beef makes chili that tastes sad and watery
• Yellow onions: These melt into the background and provide that savory foundation you notice only when its missing
• Red bell pepper: Adds sweetness that balances all the heat and gives you little jewel-like flecks throughout
• Garlic (4 cloves): Do not mince these ahead of time—mince them fresh right before they hit the pot
• Jalapeños: Leaving the white membrane inside means more heat, so scrape it out if you want gentler spice
• Chipotle peppers in adobo: These are optional but highly recommended for that smoky, earthy depth that makes people ask what your secret ingredient is
• Three kinds of beans: Kidney beans hold their shape, black beans bring creaminess, and pintos add mild, buttery texture
• Crushed tomatoes: Use the good ones—cheap brands taste like metal and can ruin hours of work
• Beef broth: Homemade is best but store-bought works fine as long as it is not the low-sodium version
• Tomato paste: This concentrates the tomato flavor without making the chili too acidic
• Chili powder (3 tbsp): Most of the chili flavor comes from here, so do not use the dusty jar that has been in your cabinet since 2019
• Ground cumin: Essential for that unmistakable chili flavor people recognize immediately
• Smoked paprika: Different from regular paprika—this adds a campfire quality without actually cooking over a fire
• Dried oregano: Mexican oregano is traditional but regular works perfectly fine
• Ground coriander: Adds a citrusy brightness that cuts through the heavy beef and beans
• Cayenne pepper: This is your heat adjustment knob—start with half and taste before committing to more
• Sharp cheddar cheese: Mild cheese disappears into the chili, so buy the sharpest cheddar you can find

Instructions

Sear the beef cubes:

Heat your Dutch oven over medium-high until a drop of water sizzles instantly, then add the cubed chuck in a single layer. Let it develop a dark brown crust on at least two sides before flipping—this is where all that deep beef flavor comes from. Work in batches if your pot is crowded because crowded beef steams instead of browns.

Brown the ground beef:

Add the ground beef to the same pot, breaking it up with a wooden spoon and letting it get some color too. Drain some of the fat if you are seeing more than a quarter cup pooling at the bottom.

Cook the vegetables:

Throw in the onions, red pepper, jalapeños, and garlic, stirring occasionally for about six minutes until the onions turn translucent and smell sweet.

Bloom the spices:

Add all the spices at once and stir constantly for one full minute—you will notice the smell shift from raw to fragrant, and this simple step prevents that dusty spice flavor.

Build the base:

Return the browned beef cubes to the pot, stir in the tomato paste, and cook for two minutes while scraping up any browned bits stuck to the bottom.

Add the liquids:

Pour in the crushed tomatoes, beef broth, and chopped chipotle if you are using them. Scrape the bottom one more time to release any remaining fond—that liquid gold is pure flavor.

First simmer:

Bring everything to a boil, then drop the heat to low and cover with the lid slightly askew. Let it simmer gently for an hour, giving it a stir every twenty minutes so nothing sticks.

Add the beans:

Stir in all three drained beans and continue simmering uncovered for another thirty minutes. The chili should thicken noticeably—test by running a spoon through the center, and if the path stays visible, you are there.

Finish and serve:

Taste and adjust salt or heat if needed, then ladle into bowls and pile on the cheddar, sour cream, scallions, and cilantro while it is piping hot.

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This recipe made an unexpected cameo at my Super Bowl party three years ago when a friend showed up with store-bought chili that nobody touched. Within an hour, my pot was scraped clean and people were genuinely disappointed there were no leftovers. Now it is the most requested dish for every gathering.

Make It Your Own

I have made this chili so many times that I have stopped measuring precisely, which is exactly how you know a recipe has earned a permanent spot in your rotation. Some days I throw in extra bell peppers if the garden produced too many, other times I skip the ground beef entirely and just use more chuck. The spice blend stays consistent though, because that is the backbone that holds everything together.

The Secret Upgrade

Dark chocolate sounds strange in chili until you try it and suddenly understand what everyone has been talking about. Just one ounce of dark chocolate or a shot of espresso stirred in during the last twenty minutes creates this background richness that people notice but cannot quite identify. My brother-in-law swore I added cinnamon for six months before I finally told him the truth.

Serving Ideas That Work

Cornbread is the classic pairing for good reason—that slight sweetness balances the heat, and crumbled on top it absorbs some of the liquid while keeping its texture. Over baked potatoes transforms this into a loaded potato situation that feels like a completely different meal. My personal favorite is spooning it over cooked spaghetti, which I know sounds strange until you remember that Cincinnati chili has been doing this for decades.

• Warm your bowls in the oven for five minutes before serving—hot chili in a cold bowl cools down way too fast
• Put all the toppings in separate bowls so people can customize their own plates
• Make a double batch because this freezes beautifully and tastes even better after thawing

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There is something deeply satisfying about a recipe that rewards patience and attention to detail, especially when it makes your whole house smell incredible. Hope this becomes your snowstorm staple too.

Recipe FAQs

→ What cuts of beef work best for this dish?

Using beef chuck cubed and ground beef adds a balance of texture and rich flavor, perfect for slow simmering.

→ How can I adjust the spice level?

Modify heat by adding or reducing jalapeños, chipotle peppers, and cayenne pepper to suit your taste preferences.

→ Can I prepare this dish ahead of time?

Yes, flavors develop well when rested. Refrigerate overnight and gently reheat before serving.

→ What alternatives can I use for the cheddar topping?

Sharp cheddar provides melty richness but you can substitute with other aged cheeses or omit for dairy-free options.

→ Are the beans pre-cooked?

The beans used are canned, drained, and rinsed before adding late in the simmering process to heat through and thicken the dish.