Championship Spicy Beef Chili

The first snowfall had just started when my brother called asking if I could feed his poker group. I'd never made chili for eight hungry guys before, but the pressure pushed me to experiment with combining cubed chuck and ground beef for texture. The house smelled so incredible that everyone stopped playing cards to hover over the pot, and now it's the most requested dish every winter.

My neighbor swears she doesn't like spicy food, but she devoured three bowls at our last block party and took the recipe home. There's something about the slow-simmered richness that makes people forget about the heat level entirely.

Ingredients

• Beef chuck cubes: These hold their shape during long cooking and become meltingly tender while adding real substance
• Ground beef: This provides immediate beef flavor and helps thicken the chili base
• Tomato paste: This concentrates the tomato flavor and adds a deep richness that you can't get from canned tomatoes alone
• Smoked paprika: This adds a subtle smokiness that mimics hours of outdoor cooking
• Beef broth: Use a good quality broth since it provides the liquid backbone for the entire dish
• Worcestershire sauce: This adds umami depth that makes the beef flavor pop
• Beans: Adding them in the last 30 minutes prevents them from becoming mushy while still absorbing flavors

Instructions

Brown the meat in batches:

Heat the oil in your Dutch oven until shimmering, then add both meats. Let them develop a deep brown crust on all sides. This creates the fond that becomes the foundation of flavor.

Sauté the vegetables:

Cook the onions and peppers until they're soft and fragrant. Add the garlic last so it doesn't burn and become bitter.

Bloom the spices:

Stir in the tomato paste and all the spices. Cook them for 2 minutes until the kitchen fills with an incredible aroma. This step is crucial for developing depth.

Simmer slowly:

Return the meat and add the tomatoes, broth, and Worcestershire. Bring everything to a gentle simmer, then lower the heat. Let it cook slowly for 90 minutes.

Finish with beans:

Add both kinds of beans in the last half hour. Simmer uncovered to let everything thicken. Taste and adjust seasoning before serving.

Pin it

Last winter, my friend's husband said he'd never liked chili until he tried this version at our Super Bowl party. Now they make it twice a month and have started experimenting with their own additions.

The Heat Factor

I've learned that everyone's spice tolerance is different, so start with the cayenne amount listed. You can always add more at the end, but you can't take it away once it's in there.

Make It Ahead

This chili actually improves overnight in the refrigerator. The flavors have time to marry and develop a complexity that you just can't achieve when it's freshly made.

Serving Suggestions

The right toppings can transform this into a complete meal experience. I always set out bowls of garnishes so everyone can customize their bowl.

• Cornbread is the classic pairing for soaking up every last drop
• Keep some sour cream on hand for anyone who needs to cool things down
• A squeeze of fresh lime right before serving brightens all the rich flavors

Pin it

There's nothing quite like watching a room full of people fall quiet over steaming bowls of chili on a cold night.

Recipe FAQ

→ What cuts of beef work best for this chili?

Beef chuck cut into cubes and ground beef provide tenderness and rich flavor when slow-cooked for hours.

→ How can I adjust the spice level?

Modify cayenne pepper to taste or add serrano or chipotle peppers for extra heat and smoky notes.

→ What beans are used in this dish?

Kidney beans and pinto beans add texture and heartiness, absorbing the spices during the simmering process.

→ Can I prepare this in advance?

Yes, flavors deepen when chilled overnight. Reheat gently and stir before serving.

→ What are good accompaniments for this chili?

Cornbread, tortilla chips, shredded cheese, sour cream, or fresh green onions complement the dish well.