Spicy Beef Chili Cheddar

The first snow of the season had just started falling when my roommate burst through the door with two pounds of ground beef and a mission. She'd grown up in Texas and was horrified that I'd never made a proper pot of chili from scratch. That afternoon became a kitchen education, with her teaching me the difference between chili that merely feeds you and chili that wraps you in warmth.

Now I make this chili every Super Bowl Sunday, and somehow the same friends always find their way to my couch. Last year my brother declared it the best thing Id ever cooked, then proceeded to eat three bowls while his team got crushed. The food was good enough that nobody actually cared about the score.

Ingredients

• 1.5 lbs ground beef: The 80/20 ratio gives you richness without overwhelming grease, and I always drain whatever fat renders anyway
• 1 large onion and 1 red bell pepper: These become the sweet backbone that balances all those spices
• 3 cloves garlic: Dont be shy with fresh garlic here, it mellows beautifully during the long simmer
• 1 jalapeño pepper: Seed it for mild warmth or leave some seeds if you really like to feel the heat
• 1 can each kidney and black beans: The dual bean texture creates something interesting in every spoonful
• Crushed and diced tomatoes: Using both gives you body and those perfect tomato chunks throughout
• 1 cup beef broth: Homemade stock is great but even store-bought works if you pick a decent brand
• 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika: This trifecta is non-negotiable for that deep chili flavor
• 1/2 tsp cayenne pepper: Start here and adjust up if you want more fire
• 1 tsp dried oregano, salt, and black pepper: The supporting players that round everything out
• 1.5 cups shredded sharp cheddar: Sharp cheese has more personality and melts into those wonderful puddles

Instructions

Brown the beef:

Heat a splash of oil in your Dutch oven over medium-high heat and add the ground beef, breaking it up with your spoon as it cooks. You want those nice browned bits developing before you drain any excess fat.

Soften the vegetables:

Toss in the onion, bell pepper, jalapeño, and garlic, letting everything cook together for about 7 minutes. Your kitchen should smell amazing right about now.

Wake up the spices:

Stir in all those spices and let them cook for just a minute, until they're fragrant and toasty. This step is where the magic really starts happening.

Build the chili:

Pour in both cans of tomatoes, the beef broth, and both kinds of beans. Give everything a good stir to make sure all those spices are distributed throughout.

Let it simmer:

Bring it to a bubble, then drop the heat to low and let it simmer uncovered for 45 minutes. The chili will thicken and all those flavors will become best friends.

Season and serve:

Taste it and adjust the salt or heat if needed, then ladle into bowls and pile on the cheese while it's hot enough to melt.

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My friend's daughter now requests this chili for every birthday dinner, which I consider the highest possible compliment from an eight-year-old. Something about that combination of beef, beans, and melted cheese speaks to everyone, regardless of age.

Making It Your Own

Ive learned that chili recipes are more like guidelines than rules. Sometimes I add a diced chipotle pepper in adobo sauce when I want smoky heat, or a square of dark chocolate that melts into something rich and unexpected.

The Best Sides

Cornbread is non-negotiable in my house, but I've also served this over baked potatoes for a loaded situation. Tortilla chips add crunch and make scooping up the last drops much more satisfying.

Storage And Meal Prep

This chili keeps beautifully in the refrigerator for up to four days and actually tastes better after the flavors have had time to marry. I always make a double batch just so I can freeze half for those nights when cooking feels impossible.

• Let the chili cool completely before freezing to avoid ice crystals
• Thaw overnight in the refrigerator and reheat gently on the stove
• The cheese is best added fresh rather than reheated with it already on top

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There's something deeply satisfying about a pot of chili bubbling away on the stove while snow falls outside. This recipe has become my go-to for feeding crowds, comforting friends, and making any random Tuesday feel like a celebration.

Recipe FAQs

→ Can I adjust the spice level?

Yes, increase or decrease cayenne pepper and jalapeño to suit your heat preference.

→ Can I substitute ground beef with other proteins?

Ground turkey or plant-based alternatives work well for a lighter or meat-free option.

→ What beans are best in this dish?

Kidney and black beans provide a hearty texture and rich flavor, ideal for the spicy base.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for longer storage.

→ What toppings complement this chili?

Shredded sharp cheddar, chopped cilantro, and sliced green onions add freshness and creaminess.