Championship Spicy Beef Chili (Print Version)
Hearty chili featuring tender beef, robust spices, and balanced heat for crowd-pleasing meals.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 1/2 lb ground beef
→ Vegetables
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 jalapeño peppers, seeded and finely chopped
08 - 1 (28 oz) can crushed tomatoes
09 - 1 (15 oz) can diced tomatoes
10 - 1 (15 oz) can kidney beans, drained and rinsed
11 - 1 (15 oz) can pinto beans, drained and rinsed
→ Spices & Seasonings
12 - 3 tbsp chili powder
13 - 1 tbsp smoked paprika
14 - 2 tsp ground cumin
15 - 1 tsp dried oregano
16 - 1 tsp ground coriander
17 - 1/2 tsp cayenne pepper
18 - 1 tsp salt
19 - 1/2 tsp freshly ground black pepper
→ Liquids & Others
20 - 2 tbsp tomato paste
21 - 2 cups beef broth
22 - 1 tbsp Worcestershire sauce
23 - 2 tbsp vegetable oil
# How to Make It:
01 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and ground beef; cook until browned on all sides. Transfer meat to a plate and set aside.
02 - Add onion, bell peppers, and jalapeños to the same pot. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, coriander, cayenne, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Return the browned beef to the pot. Add crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.
05 - Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
06 - Add kidney beans and pinto beans. Simmer uncovered for 30 minutes more, allowing the chili to thicken and flavors to meld.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with your choice of toppings.
# Expert Hints:
01 -
- The combination of beef chuck and ground beef creates the perfect balance of tender chunks and rich meaty flavor in every bite
- This chili actually tastes better the next day, so you can make it ahead and let the flavors deepen even more
02 -
- Don't rush the browning step on the meat since those caramelized bits are where the deep flavor comes from
- The chili needs at least the full cooking time for the beef chuck to become tender enough to cut with a spoon
03 -
- Use a Dutch oven or heavy pot since it holds heat evenly and prevents hot spots
- Let the chili rest for 15 minutes off the heat before serving to let the flavors settle