Championship Spicy Beef Chili Cheddar (Printable)
A hearty Tex-Mex dish featuring tender beef, mixed beans, bold spices, and melted sharp cheddar cheese.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into ½-inch cubes
02 - ½ lb ground beef (80/20)
→ Vegetables & Aromatics
03 - 2 medium yellow onions, diced
04 - 1 large red bell pepper, diced
05 - 4 cloves garlic, minced
06 - 2 jalapeños, seeded and minced
07 - 1–2 chipotle peppers in adobo, chopped
→ Beans
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 can (15 oz) pinto beans, drained and rinsed
→ Liquids
11 - 1 can (28 oz) crushed tomatoes
12 - 1 cup beef broth
13 - 2 tbsp tomato paste
→ Spices
14 - 3 tbsp chili powder
15 - 2 tsp ground cumin
16 - 1 tsp smoked paprika
17 - 1 tsp dried oregano
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1½ tsp kosher salt
21 - 1 tsp freshly ground black pepper
→ Toppings
22 - 1½ cups sharp cheddar cheese, shredded
23 - ½ cup sour cream
24 - ¼ cup scallions or chives, sliced
25 - Fresh cilantro, chopped
# Directions:
01 - Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add cubed beef and brown on all sides, working in batches if needed. Remove and set aside.
02 - Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if desired.
03 - Stir in onions, bell pepper, jalapeños, and garlic. Sauté for 5–7 minutes until softened.
04 - Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper. Stir well and cook for 1 minute until fragrant.
05 - Return browned beef cubes to the pot. Add tomato paste and cook, stirring, for 2 minutes.
06 - Pour in crushed tomatoes and beef broth. Scrape up any browned bits from the bottom. Add chipotle peppers if using.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Uncover, add all beans, and continue to simmer uncovered for 20–30 minutes, until chili thickens to your liking. Adjust seasoning as needed.
09 - Serve hot, topped with cheddar, sour cream, scallions, and cilantro.
# Expert Tips:
01 -
- The combination of cubed and ground beef creates this incredible texture contrast that keeps every bite interesting
- Three kinds of beans mean you get different creaminess levels and colors in every spoonful
- The spice blend hits that perfect sweet spot where warm mouths smile instead of suffer
02 -
- Browning the beef cubes in batches is the non-negotiable step that transforms this from weeknight chili to championship chili
- The uncovered final simmer with beans is essential because it reduces the liquid and concentrates all those developed flavors
- Letting the spices cook in the fat for a full minute removes their raw taste and releases their essential oils
03 -
- If the chili becomes too thick, thin it with additional beef broth rather than water to maintain flavor intensity
- Taste and adjust the salt and heat level after the first hour of simmering, as the flavors concentrate