End Zone Spicy Beef Chili (Printable)
Bold, hearty chili with tender beef, beans, and a fiery spice blend. Ideal for game day gatherings or relaxing evenings at home.
# What You'll Need:
→ Meats
01 - 2 lbs 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 cans (15 ounces each) diced tomatoes
09 - 1 can (15 ounces) tomato sauce
10 - 2 cans (15 ounces each) kidney beans, drained and rinsed
11 - 1 can (15 ounces) 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
# Step-by-step:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside.
02 - In the same pot, add diced onions, red and green bell peppers, and jalapeños. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
03 - Return the browned beef to the pot. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute to toast the spices.
04 - Add diced tomatoes, tomato sauce, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Add kidney beans and black beans. Simmer uncovered for 30 minutes, or until beef is tender and chili reaches desired thickness.
06 - Taste and adjust seasoning if needed. Serve hot with desired toppings.
# Expert Advice:
01 -
- The slow-simmered beef becomes meltingly tender while soaking up all those chili spices, creating little flavor bombs in every bite.
- Its infinitely customizable with toppings, letting everyone at your table make it their own personal comfort food experience.
02 -
- Never rush the browning stage—those caramelized bits at the bottom of the pot create the foundation for your entire chili, and I once ruined a batch by hurrying this crucial step.
- Adding a splash of the beef broth to deglaze after sautéing vegetables loosens all those flavorful browned bits that might otherwise burn during the long simmer.
03 -
- Adding a tablespoon of cocoa powder might sound strange, but it creates a remarkable depth without any chocolate flavor—just a mysterious richness that makes people wonder why your chili tastes so much better than others.
- Let the chili rest off heat for 10 minutes before serving to allow the flavors to settle and the fats to redistribute, similar to resting a steak.