About this recipe

A bold, hearty, crowd-pleasing chili built for game day. This classic recipe layers smoky, savory flavors with tender ground beef, two kinds of beans, and a rich tomato base. It's easy enough for a beginner, forgiving enough for a busy host, and only gets better as it simmers. Make a big pot, set out the toppings, and let everyone dig in.

Instructions

1. 1

   In a small mixing bowl, combine all the spice blend ingredients — chili powder, cumin, paprika, oregano, cayenne pepper (if using), kosher salt, and black pepper. Mix well and set aside. Having the spices pre-measured means you can add them all at once and keep the cooking moving.

2. 2

   Heat a large Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the olive oil. Once shimmering, add the diced yellow onion and green bell pepper. Cook, stirring occasionally, until softened and the onion turns translucent, about 5–6 minutes.

3. 3

   Add the minced garlic and jalapeno (if using) to the pot. Stir and cook for 1 minute until fragrant.

4. 4

   Add the ground beef to the pot. Break it up with a wooden spoon and cook until fully browned with no pink remaining, about 7–8 minutes. Drain any excess fat if needed, leaving about 1–2 tablespoons in the pot for flavor.

5. 5

   Add the tomato paste and the entire spice blend directly to the beef. Stir everything together and cook for 2 minutes, letting the tomato paste and spices toast slightly.

6. 6

   Pour in the tomatoes, tomatoes, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.

7. 7

   Add the drained and rinsed kidney beans and black beans. Stir to incorporate. Bring the chili to a boil over ^[high heat], then reduce the heat to ^[low].

8. 8

   Partially cover the pot and let the chili simmer on ^[low heat] for at least 45 minutes, stirring every 10–15 minutes. The longer it simmers, the better the flavors meld. If it gets too thick, add a splash of beef broth or water.

9. 9

   Taste and adjust seasoning — add more kosher salt, chili powder, or a pinch of cayenne pepper if you want more heat. For a touch of brightness, a small squeeze of lime juice at the end works great.

10. 10

    Ladle the chili into bowls and set up a topping station with shredded cheddar cheese, sour cream, sliced green onions, jalapeno slices, and corn tortilla chips on the side. Let everyone customize their own bowl.