Save to Pinterest This hearty chili brings together tender chunks of beef and ground meat cooked with diced onions, bell peppers, and jalapeños for a vibrant base. A rich blend of chili powder, smoked paprika, cumin, and other spices create a robust flavor, enhanced by tomatoes and beef broth. Slow-simmering melds the ingredients together, and the addition of kidney and pinto beans adds texture and richness. Perfect for sharing at gatherings, it offers a warming, satisfying dish with adjustable heat.
The first Super Bowl party I hosted, I made three different chilis because I couldn't decide on one approach. My friends voted this beef-heavy version the winner by a landslide, and someone actually asked for the leftover container to take home.
Last winter my neighbor smelled this simmering through our shared wall and knocked on my door with a container of her own cornbread. Sometimes the best dinner invitations come completely unplanned.
Ingredients
- Beef chuck: Cutting chuck into cubes gives you tender, juicy bites that ground beef alone cant achieve
- Ground beef: Adds body and helps thicken the chili naturally as it cooks
- Onion, red and green bell peppers: The color trio makes the final dish look as good as it tastes
- Garlic and jalapeños: Fresh aromatics build the flavor foundation from the bottom up
- Crushed and diced tomatoes: The dual texture creates both sauce and substantial tomato pieces
- Kidney and pinto beans: Two varieties mean more interesting texture and heartiness in every spoonful
- Chili powder and smoked paprika: These two spices do the heavy lifting for that classic chili flavor
- Cumin, coriander, and oregano: The earthy trio rounds out the spice blend with complexity
- Cayenne pepper: Adjust this to control exactly how much heat hits your table
- Beef broth and Worcestershire: The liquid base adds savory depth and umami richness
Instructions
- Sear the beef:
- Heat oil in your Dutch oven over medium-high heat. Brown both the cubed chuck and ground beef until deeply colored on all sides. Remove to a plate, leaving those flavorful browned bits behind.
- Cook the vegetables:
- Add onion, both bell peppers, and jalapeños to the pot. Sauté about 5 minutes until softened. Toss in garlic for just 1 minute until fragrant.
- Bloom the spices:
- Stir in tomato paste and all the spices. Cook 2 minutes until the mixture smells incredibly aromatic and the spices have released their oils.
- Combine everything:
- Return beef to the pot. Pour in both cans of tomatoes, beef broth, and Worcestershire sauce. Stir until everything is well incorporated.
- Simmer slowly:
- Bring to a simmer then reduce heat to low. Cover and cook 1.5 hours, stirring occasionally. The meat should become fork tender.
- Add the beans:
- Stir in both types of beans. Simmer uncovered 30 minutes longer. The chili will thicken nicely as the liquid reduces.
- Final adjustment:
- Taste and add more salt or cayenne if needed. Serve hot with whatever toppings make your table happy.
Save to Pinterest My dad always said chili tastes better the second day, and I finally understand why. The spices settle into everything like old friends catching up.
Building Your Heat Level
Start with the suggested cayenne amount if you prefer gentle warmth. Work your way up gradually, since you can always add heat but you cannot take it away once its there.
The Topping Bar Strategy
Set out bowls of shredded cheese, sour cream, chopped green onions, cilantro, and extra jalapeño rounds. Letting everyone customize their bowl makes the meal feel like a celebration.
Make Ahead Mastery
This chili actually improves after a night in the refrigerator. The flavors have time to marry and develop that slow-cooked taste that usually takes all day to achieve.
- Cool completely before refrigerating in an airtight container
- Reheat gently over low heat, adding a splash of broth if needed
- Freeze portions for up to 3 months for effortless future meals
Save to Pinterest Theres something about a pot of chili bubbling away that makes any Sunday feel like a special occasion.
Recipes Q&A
- → What cuts of beef work best for this chili?
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Use beef chuck cubes for tenderness and ground beef for a hearty texture, balancing richness and bite.
- → How can I adjust the heat level?
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Modify the cayenne pepper amount or add serrano peppers for extra spice. Removing seeds from jalapeños reduces heat.
- → What cooking vessel is recommended?
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A large Dutch oven or heavy pot is ideal for even heat distribution and slow simmering.
- → Can I prepare this chili ahead of time?
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Yes, flavors deepen when refrigerated overnight; reheat gently before serving.
- → What sides pair well with this dish?
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Cornbread and tortilla chips provide great complementary textures and flavors.
