Spicy Beef Chili Cheddar

The first time I made this chili was during a brutally cold February when my apartment heat was working inconsistently. Standing over the bubbling pot became my way of staying warm while making something that would comfort me for days. Now whenever the temperature drops below freezing, this recipe is the first thing I reach for. Theres something about the way spicy beef and melting cheddar fill your whole home that makes winter feel almost cozy.

I served this at a Super Bowl party years ago and watched three different people ask for the recipe before halftime. My friend Sarah who claims she hates spicy food went back for thirds. Something about kidney beans and black beans together just works the way two friends finish each others sentences. The leftovers are honestly better the next day when the flavors have had time to really get to know each other.

Ingredients

• Ground beef: The 80/20 ratio is nonnegotiable here because the extra fat carries all those spices and keeps the beef tender
• Onion and red bell pepper: These sweeten as they cook balancing the heat from the jalapeño
• Jalapeño pepper: Removing the seeds keeps it friendly but leave a few if you want it to really wake you up
• Garlic and tomato paste: Cook these together for one minute only or the garlic will turn bitter on you
• Diced tomatoes: Use the juices too because they become the base of your chili liquid
• Kidney and black beans: Rinse them well unless you want cloudy chili and extra sodium you didnt sign up for
• Beef broth: Homemade is great but storebought works as long as its low sodium so you control the salt
• Chili powder cumin smoked paprika: This trio builds that classic chili flavor everyone recognizes immediately
• Cayenne pepper: Start with half a teaspoon then taste at the end because some batches are hotter than others
• Sharp cheddar cheese: The sharp variety cuts through the richness better than mild cheese ever could

Instructions

Brown the beef properly:

Get your Dutch oven screaming hot over mediumhigh then drop in the ground beef and break it up with your spoon. Let it develop some crust before stirring too much about 6 to 8 minutes and drain the fat but dont obsess over getting every drop.

Soften the aromatics:

Toss in the onion red pepper and jalapeño right into the beef fat and sauté for 4 to 5 minutes. You want them translucent and fragrant not mushy and sad.

Wake up the garlic:

Stir in the garlic and tomato paste and cook for exactly one minute. Youll catch this incredible smell that tells you the flavors are about to get serious.

Coat everything in spice:

Add the chili powder cumin smoked paprika cayenne oregano salt and pepper all at once. Stir constantly for 30 seconds to toast the spices and coat every inch of beef and vegetables.

Build the chili base:

Pour in the diced tomatoes with their juices the beef broth and both types of beans. Scrape up any browned bits stuck to the bottom because thats where the flavor lives.

Let it simmer low and slow:

Bring everything to a boil then drop the heat to low and simmer uncovered for 45 minutes. Stir it occasionally and watch it thicken into something that coats the back of your spoon.

Finish like you mean it:

Taste and adjust the salt or cayenne then serve immediately in bowls with cheddar cheese melting into the hot chili. Add sour cream cilantro or scallions if you want to dress it up but honestly its perfect without them too.

Save

Last winter my neighbor knocked on my door because she could smell the chili from the hallway. She ended up staying for two hours just talking while the pot bubbled on the stove. Food has this way of turning strangers into friends especially when its something this comforting and familiar.

Making It Your Own

Swap ground turkey for the beef if you want something lighter but add an extra tablespoon of olive oil to compensate. The texture changes slightly but the spices carry the dish just as well. Ive made it both ways and honestly its about what youre craving that day.

Serving Suggestions That Work

Cornbread is the obvious choice but roasted sweet potatoes cut into wedges and sprinkled with salt work surprisingly well. The sweetness balances the heat and turns this into a proper meal instead of just a bowl of chili. A cold lager cuts through the richness while a fruity Zinfandel highlights the spices so pick your adventure.

Storage and Reheating

This chili keeps beautifully in the refrigerator for up to five days and freezes like a dream for those busy weeknights. Thaw it overnight in the fridge then reheat gently on the stove adding a splash of water if it looks too thick. The flavors actually deepen over time so you might prefer it as leftovers.

• Store in airtight containers leaving some room at the top for expansion if freezing
• Reheat on the stove over medium heat not in the microwave which can make the beef rubbery
• Taste again after reheating because the spices sometimes need a little wake up call

Save

Hope this chili finds its way to your table on the coldest nights. Theres nothing quite like a steaming bowl of something made with care and shared with people you love.

Questions & Answers

→ What cuts of beef work best for this dish?

Ground beef with an 80/20 lean-to-fat ratio provides the ideal balance of flavor and moisture, ensuring a tender, juicy result.

→ Can I adjust the heat level in this dish?

Yes, removing jalapeño seeds reduces spiciness. To increase heat, include seeds or add red pepper flakes.

→ What are good toppings to accompany this dish?

Shredded sharp cheddar cheese is classic, while sour cream, fresh cilantro, and scallions offer refreshing contrasts.

→ How long should this cook to develop flavors properly?

Simmering uncovered for about 45 minutes allows the spices to meld and the sauce to thicken beautifully.

→ Are there suggested side dishes for pairing?

Cornbread, tortilla chips, and a cold lager or fruity red wine complement the bold flavors well.