End Zone Spicy Beef Chili (Printable)
Hearty, bold beef chili with tender meat, beans, and fiery spices. Perfect for game day or a cozy night. Delicious and satisfying.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 jalapeños, seeded and finely chopped
→ Canned Goods
08 - 2 (15 ounce) cans diced tomatoes
09 - 1 (15 ounce) can tomato sauce
10 - 2 (15 ounce) cans kidney beans, drained and rinsed
11 - 1 (15 ounce) can black beans, drained and rinsed
→ Spices & Seasonings
12 - 3 tablespoons chili powder
13 - 2 teaspoons ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon cayenne pepper
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Liquids
19 - 2 cups beef broth
→ Optional Toppings
20 - Shredded cheddar cheese
21 - Sour cream
22 - Chopped green onions
23 - Fresh cilantro
# How to Make It:
01 - Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and sear on all sides until well browned, working in batches if necessary to avoid overcrowding the pot. Remove the seared beef and set aside.
02 - In the same pot, add the diced yellow onion, red bell pepper, green bell pepper, and finely chopped jalapeños. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - Return the browned beef to the pot. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
04 - Pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring periodically to prevent sticking.
05 - Add the drained and rinsed kidney beans and black beans to the pot. Continue to simmer, uncovered, for an additional 30 minutes, or until the beef is tender and the chili has thickened to your desired consistency.
06 - Taste the chili and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired. Serve the spicy beef chili hot, accompanied by your choice of optional toppings.
# Expert Tips:
01 -
- It&s the kind of hearty, deeply flavored dish that truly gets better the next day, making meal prep a breeze.
- You can easily tweak the heat level to perfectly match your family&s preference, from a gentle warmth to a full-on fiery kick.
02 -
- Always brown your beef in batches; overcrowding the pot will steam the meat instead of searing it, missing out on that crucial depth of flavor.
- Toast your dry spices for just a minute before adding liquids; it wakes them up and makes their flavors far more vibrant and complex.
03 -
- Make this chili a day ahead if you can; the flavors deepen and meld beautifully overnight, making it even more delicious.
- For an extra smoky kick, consider adding a chipotle pepper in adobo sauce, minced, when you add the jalapeños.