Championship Spicy Beef Chili Cheddar (Print View)
Bold chili rich in beef, mixed beans, spices, and topped with melted cheddar and fresh garnishes.
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into ½-inch cubes
02 - ½ lb ground beef (80/20)
→ Vegetables & Aromatics
03 - 2 medium yellow onions, diced
04 - 1 large red bell pepper, diced
05 - 4 cloves garlic, minced
06 - 2 jalapeños, seeded and minced
07 - 1–2 chipotle peppers in adobo, chopped
→ Beans
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 can (15 oz) pinto beans, drained and rinsed
→ Liquids
11 - 1 can (28 oz) crushed tomatoes
12 - 1 cup beef broth
13 - 2 tbsp tomato paste
→ Spices
14 - 3 tbsp chili powder
15 - 2 tsp ground cumin
16 - 1 tsp smoked paprika
17 - 1 tsp dried oregano
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1½ tsp kosher salt
21 - 1 tsp freshly ground black pepper
→ Toppings
22 - 1½ cups sharp cheddar cheese, shredded
23 - ½ cup sour cream
24 - ¼ cup scallions or chives, sliced
25 - Fresh cilantro, chopped
# How to Make:
01 - Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add cubed beef and brown on all sides, working in batches if needed. Remove and set aside.
02 - Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if desired.
03 - Stir in onions, bell pepper, jalapeños, and garlic. Sauté for 5–7 minutes until softened.
04 - Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper. Stir well and cook for 1 minute until fragrant.
05 - Return browned beef cubes to the pot. Add tomato paste and cook, stirring, for 2 minutes.
06 - Pour in crushed tomatoes and beef broth. Scrape up any browned bits from the bottom. Add chipotle peppers if using.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Uncover, add all beans, and continue to simmer uncovered for 20–30 minutes, until chili thickens to your liking. Adjust seasoning as needed.
09 - Serve hot, topped with cheddar, sour cream, scallions, and cilantro.
# Expert Advice:
01 -
- The combination of cubed chuck and ground beef gives you tender bites and rich beefy flavor in every spoonful
- Three types of beans mean varied textures and colors that make the bowl look as good as it tastes
- This chili actually tastes better the next day, so youre basically meal-prepping while making dinner
02 -
- Chili needs to cool down slightly before you can accurately judge the seasoning—heat numbs your tongue and masks salt levels
- If it tastes like it is missing something but you cannot figure out what, add a splash of vinegar or lime juice
- The chili is ready when a spoon stands up in it, but it will continue thickening as it sits
03 -
- Let the chili rest for at least fifteen minutes off the heat before serving—the flavors need a moment to reconnect after all that cooking
- If it gets too thick overnight, stir in a splash of broth or water when reheating instead of adding more spices