Spicy Beef Chilli Recipe

Season beef

In a medium bowl, combine ground beef, minced garlic, ground cumin, smoked paprika, chipotle powder (or cayenne), kosher salt and black pepper. Mix gently with your hands or a fork until evenly combined. Let sit 10 minutes while you prepare vegetables to allow flavors to meld.

Sweat aromatics

Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add diced red bell pepper and chopped jalapeño (if using) and cook 3–4 more minutes until softened.

Add tomato paste

Push vegetables to the side, add the 2 tablespoons tomato paste to the center of the pot and cook 1–2 minutes, stirring constantly, until it darkens slightly. This blooms the tomato flavor.

Increase heat to medium-high. Add the seasoned ground beef to the pot in a single layer. Break it up with a wooden spoon and cook without stirring for 2 minutes to allow browning, then continue breaking up and stirring until no pink remains, about 5–7 minutes total. If the pot becomes very dry, add another 1 teaspoon olive oil. Drain excess fat if there's an excessive amount, leaving a tablespoon for flavor.

Stir in chili powder, dried oregano, ground coriander and bay leaf. Cook 1 minute to toast the spices. Add the crushed tomatoes, beef broth, brown sugar, apple cider vinegar and Worcestershire sauce. Scrape any browned bits from the bottom of the pot with a wooden spoon.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially (lid ajar) and simmer gently for 25–30 minutes, stirring occasionally, to meld flavors and thicken slightly.

After the initial simmer, stir in the drained kidney beans and black beans. Continue to simmer uncovered for another 10–15 minutes until the chili reaches your desired thickness. Taste and adjust seasoning with additional salt, pepper or chili powder as needed. Remove and discard the bay leaf.

If you prefer a thicker chili, simmer an additional 5–10 minutes. For a smoother texture, use an immersion blender to blend 1–2 cups and stir back in.

Ladle chili into bowls and top as desired with sour cream, shredded cheddar and chopped cilantro. Serve with lime wedges and tortilla chips or rice alongside.

Leftovers: cool to room temperature, refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of water or broth if too thick.