Spicy Beef Chili Hearty (Printable version)
A robust blend of tender beef, beans, and spices simmered for a flavorful, hearty meal.
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into 1/2-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped
→ Spices & Seasonings
08 - 2 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 2 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1/2 tsp ground black pepper
14 - 1 1/2 tsp salt
→ Liquids & Sauces
15 - 1 (28 oz) can crushed tomatoes
16 - 1 cup beef broth
→ Beans
17 - 2 (15 oz) cans kidney beans, drained and rinsed
18 - 1 (15 oz) can black beans, drained and rinsed
→ Optional Toppings
19 - Chopped cilantro
20 - Sour cream
21 - Shredded cheddar cheese
22 - Sliced green onions
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches, browning all sides. Remove and set aside.
02 - In the same pot, cook diced onion for 3 minutes until softened. Add garlic, red and green bell peppers, and jalapeño; sauté for an additional 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, black pepper, and salt. Cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add crushed tomatoes and beef broth, stirring well. Bring to a boil.
05 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
06 - Add kidney and black beans, simmer uncovered for 15 to 20 minutes until thickened and flavors meld.
07 - Adjust seasoning to taste. Serve hot with optional toppings such as cilantro, sour cream, cheddar, or green onions.
# Expert Suggestions:
01 -
- It's the kind of chili that fills your entire kitchen with warmth and aroma, making your home smell like a cozy restaurant before anyone even tastes it
- The texture is perfect—tender beef that falls apart, beans that hold their shape, and a sauce that's rich without being heavy
- You can make it on a Sunday and it tastes even better the next day, which means less stress on a busy weeknight
02 -
- Don't skip the browning step—I learned this the hard way when I tried to rush it once. The difference between browned beef and boiled beef is the difference between great chili and bland chili.
- Taste your chili 15 minutes before you think it's done. The spices continue to meld and intensify, and you might find you need less seasoning than you expected, or perhaps a squeeze of lime to brighten it.
03 -
- If you're making this for someone who enjoys heat, prep an extra jalapeño on the side with seeds still in—let them add it to their own bowl. Heat builds as chili sits, so what seems moderate at first becomes quite warm by the next day.
- A Dutch oven holds and distributes heat more evenly than a regular pot, which means you'll get better browning and more even cooking during the simmer. It's worth the investment if you don't have one.