Spicy Beef Chili Cheddar

The first time I made chili was during a brutally cold February when my apartment heat kept malfunctioning. I figured if I couldn't warm the room, I could at least warm myself from the inside out. That pot simmered on the stove for hours, filling every corner with spices and beef, and I ended up eating it for three straight days while wrapped in two blankets.

Last winter my neighbor smelled this cooking through our shared wall and texted me asking what magic was happening in my kitchen. She showed up with tortilla chips twenty minutes later, and we ended up eating chili straight from the pot while standing at the counter, talking until midnight.

Ingredients

• Ground beef: The 80/20 ratio gives you the best flavor foundation, but drain the excess fat so your chili isn't greasy
• Onion, red pepper, garlic, and jalapeño: These aromatics build the flavor base, so don't rush the sauté step
• Kidney and black beans: Rinse them thoroughly to remove the canned taste and excess sodium
• Crushed and diced tomatoes: The crushed tomatoes provide body while the diced ones give you satisfying texture in every bite
• Chili powder, cumin, smoked paprika, cayenne, and oregano: Toast these spices briefly in the hot beef fat to wake up their essential oils
• Sharp cheddar cheese: The extra sharp variety melts beautifully and cuts through the rich beef with tangy contrast

Instructions

Brown the beef:

Heat a drizzle of oil in your Dutch oven over medium-high heat and add the ground beef, breaking it up with your spoon as it cooks until nicely browned all over. Drain any excess fat if there's more than a couple tablespoons pooled at the bottom.

Soften the vegetables:

Toss in the diced onion, red bell pepper, jalapeño, and garlic, cooking for 5 to 7 minutes until the onions turn translucent and the peppers start to soften.

Bloom the spices:

Add all your spices to the pot and stir constantly for about a minute until they become incredibly fragrant and coat everything in a reddish brown layer.

Add everything else:

Pour in both cans of tomatoes, the beef broth, and both kinds of beans, stirring until everything is well combined.

Let it simmer:

Bring the mixture to a bubble, then drop the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally so nothing sticks to the bottom.

Season and serve:

Taste your chili and add more salt or cayenne if needed, then ladle into bowls and pile on the cheddar cheese while it's hot enough to melt it immediately.

Save

This recipe became my go-to comfort food after a terrible day at work when I came home and made a double batch. I brought containers to friends who were going through rough times, and now whenever I smell chili bubbling, I remember how something so simple can feel like a hug in a bowl.

Making It Your Own

I've learned that chili is incredibly forgiving and adapts well to substitutions. Ground turkey or chicken work beautifully if you want something lighter, and I've even made a completely vegetarian version using extra beans and crumbled tempeh that fooled my meat-loving father.

Perfect Pairings

Cornbread is the classic partner for a reason, that sweet crumbly texture against the spicy hearty chili is absolute perfection. But I've also discovered that serving it over a baked potato turns dinner into a completely different meal, and tortilla chips add the most satisfying crunch when sprinkled on top right before eating.

Storage And Make-Ahead Tips

This chili freezes exceptionally well and actually develops deeper flavor after being frozen and reheated. I portion mine into quart containers and keep a stash in the freezer for emergencies when I don't have the energy to cook but still want something homemade and nourishing.

• Let the chili cool completely before freezing to prevent ice crystals from forming
• Label your containers with the date because it keeps beautifully for up to three months
• Always add fresh cheese and toppings when reheating, never before freezing

Save

There's something deeply satisfying about standing over a simmering pot of chili, spoon in hand, knowing you're creating something that will feed people you care about. Every batch I make reminds me that the best recipes are the ones that bring people together, one steaming bowl at a time.

Recipe FAQs

→ What can I substitute for ground beef?

Ground turkey or plant-based meat make excellent alternatives for a lighter or vegetarian approach.

→ How do I adjust the spice level?

Increase or reduce cayenne pepper and jalapeño quantity to suit your preferred heat intensity.

→ Can I prepare this in advance?

Yes, it stores well refrigerated for up to 4 days and freezes nicely for longer keeping.

→ What sides pair well with this dish?

Serve alongside cornbread, tortilla chips, or over baked potatoes to enhance the meal.

→ Is this dish gluten-free?

Yes, when using gluten-free stock and spices, it fits a gluten-free diet.