Spicy Beef Chili Cheddar

The first snow of winter always sends me straight to the stove. I made this chili on a whim during a blizzard when my kitchen was the warmest room in the house. The way the cheese melts into the steaming bowls is pure magic.

My friend Sarah claims this recipe saved her Super Bowl party. She accidentally doubled the cayenne and everyone loved it even more. Now she makes it every single game day.

Ingredients

• Ground beef: The fat content keeps everything rich and satisfying so do not go too lean
• Onion and red bell pepper: These create the sweet foundation that balances all those spices
• Garlic and jalapeño: Fresh aromatics make all the difference here
• Kidney and black beans: The duo of textures makes every bite interesting
• Crushed and diced tomatoes: Both thickness and chunks create the perfect body
• Beef broth: Use a good quality stock for the deepest flavor base
• Chili powder and cumin: These are the backbone of the whole dish
• Smoked paprika: This adds that subtle smokiness people can never quite identify
• Cayenne pepper: Start with less and add more if you love the heat
• Sharp cheddar cheese: The sharpness cuts through the rich spices beautifully

Instructions

Brown the beef:

Heat oil in your heavy pot and cook the ground beef until deeply browned. Drain some fat but leave a little for flavor.

Soften the vegetables:

Add onion bell pepper jalapeño and garlic. Cook until they are fragrant and starting to caramelize.

Wake up the spices:

Stir in all the spices and let them toast for a minute. The kitchen should smell incredible right now.

Build the base:

Pour in both tomatoes and the broth. Dump in the drained beans and stir everything together.

Let it simmer:

Bring to a bubble then lower the heat. Let it cook uncovered while you clean up the kitchen.

The final taste:

Spoon into bowls and shower with cheddar. Watch it melt into the chili before taking that first bite.

Save

My dad always says chili tastes better after a night in the fridge. I tested this theory once by making a triple batch and he was absolutely right.

Making It Your Own

Swap ground turkey for beef or add a can of corn for sweetness. I once added a square of dark chocolate and everyone went crazy guessing the secret ingredient.

Serving Ideas

Cornbread is non negotiable at my house. I also love crushing tortilla chips over the top for that salty crunch contrast.

Storage And Meal Prep

This chili freezes like a dream. I portion it into containers for those nights when cooking feels impossible.

• Label your containers with the date
• Thaw overnight in the refrigerator
• Add a splash of broth when reheating

Save

There is something so comforting about a pot of chili bubbling away on the stove. This recipe has become my go to for everything from weeknight dinners to feeding a crowd.

Questions & Answers

→ How to adjust spiciness in this chili?

Modify heat by increasing cayenne pepper or adding extra jalapeño. Remove seeds from jalapeño to reduce heat.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or plant-based alternatives work well for a lighter or vegetarian-friendly version.

→ What is the best way to thicken the chili if needed?

Simmer uncovered longer to reduce liquid or mash some beans to thicken the texture naturally.

→ Which toppings complement this dish?

Sharp cheddar cheese, chopped cilantro, and sliced green onions add flavor and freshness. Serve with cornbread or chips.

→ How can leftovers be stored safely?

Store in an airtight container in the refrigerator for up to 4 days or freeze to preserve freshness.