This classic beef chili is simmered for a full hour to develop deep, complex flavors from chili powder, cumin, and garlic. Served alongside a crispy grilled cheese sandwich, it's the ultimate cozy comfort meal.
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the diced onion and cook until it becomes translucent.
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned.
While the beef is browning, combine all the dry seasonings in a small bowl: chili powder, cumin, brown sugar, garlic powder, red pepper flakes, sea salt, and black pepper.
Once the beef is cooked, drain off any excess fat and return the meat to the pot.
Add the chili beans, drained diced tomatoes, tomato sauce, and tomato paste to the pot.
Stir in the prepared dry seasoning mix and the diced jalapeno.
Pour in the beef broth and stir everything to combine.
Add the diced green bell pepper and smoked paprika. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally.
To make the optional grilled cheese, melt butter in a skillet over medium heat.
Place slices of bread in the skillet, coating one side with butter. Top with shredded cheddar cheese and place another slice of bread on top.
Grill the sandwiches, flipping once, until both sides are golden brown and the cheese is fully melted.
Serve the chili hot, topped with shredded cheddar cheese and diced red onions, with the grilled cheese on the side.
Cool completely, then refrigerate in an airtight container up to 4 days. Freeze up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally and adding water if too thick.
This recipe simmers for 1 hour to allow the spices to fully develop and the beef to become tender and flavorful. You can simmer longer (up to 2 hours) for even deeper flavor.
Yes. Cool completely and refrigerate up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water if it's too thick.
Use 85/15 or 80/20 ground beef. Higher fat content adds flavor; leaner beef makes the chili less rich but easier to skim excess oil.
Chili powder is essential for flavor. If unavailable, combine 2 tbsp paprika + 1 tbsp ground cumin + 1/2 tsp cayenne as a rough substitute, though the taste will differ.
Start with the red pepper flakes called for. Add more for heat, or omit entirely for mild chili. Taste as you go during simmering.
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