Spicy Beef Chili Cheddar

The first time I made this chili was during a freak snowstorm that trapped us inside for three days straight. My roommate had bought a massive package of ground beef the day before, and we ended up improvising with whatever spices we could scrounge from the back of the pantry. That pot fed us through the entire storm, and somehow it tasted better every single time we reheated it.

Last winter, my brother-in-law lingered over his bowl at our Super Bowl party until everyone else had finished eating. He kept asking what my secret ingredient was, looking genuinely baffled when I told him it was just the smoked paprika and patience. Now he texts me every Sunday during football season, checking if Im making a batch.

Ingredients

• 1½ lbs ground beef (80/20 ratio): The extra fat keeps every bite juicy and carries all those spices deeper into the meat
• 1 large onion, diced: Foundation of flavor, softens into sweet bites throughout the chili
• 1 red bell pepper, diced: Adds subtle sweetness and bright color against the dark rich sauce
• 1 jalapeño pepper, finely chopped: Fresh heat that blooms as the chili simmers, remove seeds if you prefer gentle warmth
• 3 cloves garlic, minced: Add it after the vegetables soften so it releases aroma without burning
• 1 (28 oz) can diced tomatoes: The backbone of the sauce, their juice becomes the rich base as everything simmers together
• 1 (15 oz) can kidney beans, drained: Hold their shape beautifully while soaking up the spiced broth
• 1 (15 oz) can black beans, drained: Creamier than kidney beans and add earthy depth to each spoonful
• 1 cup beef broth: Use low-sodium so you control the seasoning, adds umami that vegetable broth cannot match
• 2 tbsp tomato paste: Concentrated richness that deepens the color and body of the finished chili
• 2 tbsp chili powder: The primary spice blend, toast it briefly in the hot beef fat to unlock its essential oils
• 1 tsp ground cumin: Earthy and warm, it is what gives chili its distinctive aromatic profile
• 1 tsp smoked paprika: Adds a subtle bacon-like smokiness without any meat smoke required
• ½ tsp cayenne pepper: Pure heat that builds slowly, start here and add more after tasting if you like it fiery
• 1 tsp dried oregano: Brings a herbal note that balances the heavy spices and rich beef
• 1½ tsp salt: Essential to make all the flavors pop, but add gradually and taste as you go
• ½ tsp black pepper: Bright sharpness that cuts through the richness of the beef and cheese
• 1½ cups shredded sharp cheddar cheese: Sharp cheddar has enough tang to stand up to bold spices without disappearing
• ½ cup sour cream (optional): A cool creamy contrast that tames the heat when someone goes overboard with cayenne
• ¼ cup chopped fresh cilantro (optional): Bright herbal freshness that wakes up the rich dark chili
• 2 scallions, sliced (optional): Mild onion flavor and fresh green color to garnish the top of each bowl

Instructions

Brown the beef perfectly:

Heat your heavy pot over medium-high heat until it is properly hot, then add the ground beef and break it apart with your spoon. Let it develop a deep brown crust in spots before stirring, about 6 to 8 minutes, then drain off excess fat but leave about 2 tablespoons in the pot.

Soften the vegetables:

Add the diced onion, red bell pepper, and jalapeño directly into the beef fat. Sauté them for 4 to 5 minutes, stirring occasionally, until they are softened and the onions are translucent.

Bloom the aromatics:

Stir in the minced garlic and tomato paste, cooking for just 1 minute until the garlic becomes fragrant and the tomato paste darkens slightly in color.

Toast the spices:

Add the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir constantly for about 30 seconds to toast the spices in the hot fat, which releases their essential oils and intensifies their flavor.

Build the base:

Pour in the diced tomatoes with all their juice, the beef broth, kidney beans, and black beans. Stir everything together, scraping up any browned bits from the bottom of the pot.

Simmer to perfection:

Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes. Stir occasionally to prevent sticking, and watch as the chili thickens and the flavors meld together into something rich and complex.

Finish and serve:

Taste the chili and adjust salt or cayenne as needed, then ladle it hot into bowls. Mound the sharp cheddar cheese on top so it melts into the steaming chili, and add sour cream, cilantro, or scallions if you like.

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My daughter now requests this for her birthday dinner every year instead of cake or pizza. There is something about standing at the stove together, ladling steaming bowls and watching everyone hunch over their food in comfortable silence, that feels like exactly what a home should be.

Making It Your Own

I have found that adding a cinnamon stick to the simmer creates this subtle warmth people cannot quite put their finger on. A friend swears by adding a square of dark chocolate at the end, and honestly, the depth it adds is worth trying at least once.

Serving Suggestions

This chili deserves to be served with cornbread that has butter melting into every crumb. Tortilla chips work too, especially the kind that are thick enough to scoop up generous bites without collapsing under the weight.

Storage and Reheating

The flavors actually deepen after a day or two in the refrigerator, which is why I always make a double batch.

• Store in airtight containers for up to 5 days or freeze for 3 months
• Reheat gently on the stove, adding a splash of broth if it seems too thick
• The beans absorb liquid overnight, so you may need to thin it when reheating

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Hope this recipe becomes your go-to for cozy nights and hungry crowds alike.

Recipe FAQs

→ What meats work best in this chili?

Ground beef with an 80/20 lean-to-fat ratio offers good flavor and juiciness, but ground turkey or chicken can be used for a lighter option.

→ How can I adjust the heat level?

Remove jalapeño seeds for milder heat or add cayenne and red pepper flakes for extra spiciness.

→ Can this be made gluten-free?

Yes, all primary ingredients are naturally gluten-free; just check bean labels to ensure no cross-contamination.

→ What are good serving suggestions?

Serve with cornbread, tortilla chips, or enjoy alongside a cold lager or fruity red wine.

→ How do the toppings affect the dish?

Sharp cheddar adds richness, sour cream brings creaminess, and fresh cilantro and scallions contribute bright, fresh notes.