Save This classic chili blends tender ground beef with kidney and black beans simmered in a rich tomato and beef broth base. Aromatic spices like chili powder, cumin, smoked paprika, and oregano create a deep, bold flavor. Fresh vegetables including onions, garlic, and bell pepper add layers of taste and texture. A final touch of melted sharp cheddar cheese adds creaminess and sharpness, making it ideal for cozy dinners or game day gatherings. Optional heat comes from jalapeño and cayenne pepper, perfect for customization.
I threw this together on a Sunday afternoon when the weather turned cold without warning. The smell of cumin and paprika hitting hot beef filled the whole apartment, and my neighbor knocked to ask what I was making. By the time it simmered down, I had enough to share with three people who weren't even invited.
I made this for a small gathering once and forgot to warn anyone about the jalapeño. One friend went back for seconds anyway, eyes watering, saying it was worth it. Now I keep the heat optional and let people choose their own adventure.
Ingredients
- Ground beef: Browning it until deeply caramelized adds a richness you can't get from pale, undercooked meat.
- Onion: Diced small so it melts into the background and sweetens everything without taking over.
- Garlic: Minced fresh makes a difference, jarred garlic turns bitter when it simmers this long.
- Bell pepper: Red gives a subtle sweetness, green adds a sharper vegetal note, both work beautifully.
- Jalapeño: Seeding it keeps the flavor without the fire, leave the seeds if you want real heat.
- Kidney beans: They hold their shape through long cooking and soak up all the spice.
- Black beans: Creamier than kidney beans, they thicken the chili naturally as they break down.
- Crushed tomatoes: The backbone of the sauce, choose good quality canned tomatoes and you're halfway there.
- Beef broth: Adds depth that water can't match, low sodium gives you control over the salt.
- Tomato paste: Concentrated sweetness and umami, it darkens the color and deepens the flavor.
- Chili powder: The soul of the dish, use a fresh jar if yours has been sitting for years.
- Cumin: Earthy and warm, it makes the whole pot smell like a memory.
- Smoked paprika: A little goes a long way, it adds a campfire quality without any actual smoke.
- Oregano: Dried works better here than fresh, it stands up to the long simmer.
- Sharp cheddar cheese: It melts into creamy pools and cuts through the richness with a tangy edge.
Instructions
- Brown the beef:
- Cook it over medium high heat, breaking it into small crumbles with a wooden spoon. Let it sizzle and brown deeply before draining the fat.
- Soften the vegetables:
- Add onion, garlic, bell pepper, and jalapeño to the pot and let them cook until the onion turns translucent and the kitchen smells sweet. This takes about five minutes.
- Bloom the spices:
- Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Let them cook for a full minute, stirring constantly so nothing burns.
- Add tomato paste:
- Mix it in thoroughly, it will coat everything in a dark red glaze.
- Pour in tomatoes and broth:
- Stir well, scraping up any browned bits from the bottom of the pot.
- Add the beans:
- Tip in both cans and stir gently so they don't break apart too much.
- Simmer:
- Bring everything to a low bubble, then reduce the heat, cover, and let it cook for thirty minutes. Stir every ten minutes to keep it from sticking.
- Adjust seasoning:
- Taste and add more salt, pepper, or chili powder if it needs it.
- Serve:
- Ladle into bowls and pile on shredded cheddar, cilantro, green onions, or sour cream.
Save The first time I brought this to a potluck, someone asked for the recipe and I realized I'd been making it by feel for so long I had to write it down from memory. Now it's the one dish people expect me to bring when the temperature drops.
How to Make It Thicker
If your chili looks more like soup, take the lid off for the last ten minutes and let it reduce. You can also mash some of the beans against the side of the pot with a spoon, they'll thicken the liquid without changing the flavor. I've done this every time I got distracted and added too much broth.
Swapping the Protein
Ground turkey or chicken work just as well if you want something lighter. They don't brown the same way beef does, so add a tablespoon of oil to the pot first and let them cook a little longer to develop color. The flavor won't be as rich, but the spices carry it through.
What to Serve It With
Cornbread is the classic pairing, but I've also eaten this over rice, with tortilla chips, and once over a baked potato. It's flexible enough to match whatever you have on hand.
- Crusty bread for dipping works better than soft sandwich bread.
- A simple green salad with lime dressing cuts through the richness.
- Leftover chili makes an excellent filling for burritos or nachos the next day.
Save This is the kind of recipe that gets better the more you make it, because you'll learn exactly how you like it. Start here, then make it yours.
Recipe FAQ
- → Can I substitute ground turkey for the beef?
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Yes, ground turkey or chicken can be used for a lighter variation without compromising the dish's texture and flavor.
- → How do I adjust the chili to be spicier or milder?
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Increase or omit jalapeño and cayenne pepper to control the heat level according to your preference.
- → What beans work best in this chili?
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Kidney and black beans complement the flavors well, providing texture and heartiness.
- → How can I thicken the chili if it’s too watery?
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Simmer uncovered for the last 10 minutes to reduce liquid and thicken the chili naturally.
- → What toppings pair well with this dish?
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Sharp cheddar cheese, fresh cilantro or green onions, and sour cream enhance both flavor and presentation.
