Spicy Beef Chili with Jalapeños

Name: Spicy Beef Chili with Jalapeños
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground beef, 80/20 blend; 1 medium (200 g) yellow onion, large, diced; 4 clove (20 g) garlic cloves, minced; 3 medium (90 g) fresh jalapeños, seeded and finely diced; 2 tbsp (18 g) chili powder; 1 tsp (2 g) cayenne pepper; 1 tbsp (8 g) ground cumin; 28 oz (800 g) crushed tomatoes (canned); 8 oz (240 ml) tomato sauce (canned); 30 oz (850 g) kidney beans (canned), drained and rinsed; 1 cup (240 ml) beef broth; 1 tbsp (15 ml) Worcestershire sauce; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A robust, heat-forward beef chili built on a base of caramelized ground beef, aromatics, and jalapeños for fresh spice. Kidney beans and crushed tomatoes create a hearty body, while cayenne and chili powder layer in warm depth. This chili deepens in flavor as it simmers and is excellent served with cornbread, over rice, or topped with cheese and sour cream.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: About 8 cups; 6 servings

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Steps

Before you start

Drain and rinse canned kidney beans if using canned (or use cooked beans).
Have all ingredients prepped and within reach before you begin cooking.
Check the heat level of your jalapeños; hotter varieties will increase the spice significantly.

1
Brown the beef
- Heat a large 6–8 quart pot over medium-high heat.
- Add the ground beef (2 lb / 900 g), breaking it into small pieces with a wooden spoon as it cooks.
- Cook for 5–6 minutes, stirring occasionally, until the beef is deeply browned and no pink remains.
- Pour off all but 1 tablespoon of fat if there is significant excess; you want some rendered fat to cook the aromatics in.
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Ready when: No pink meat visible; meat is browned in irregular chunks; internal temperature reaches 160°F (71°C).
Tip: Don't stir constantly—let the meat sit for 1–2 minutes at a time so it browns properly instead of steaming.
2
Cook aromatics and spices
- Reduce heat to medium.
- Add the diced onion (200 g) and cook for 3 minutes, stirring often, until softened and translucent at the edges.
- Stir in the minced garlic (20 g) and diced jalapeño (90 g) and cook for 1 minute more until fragrant.
- Add the chili powder (18 g), cayenne (2 g), and cumin (8 g), stirring constantly for about 30 seconds to bloom the spices in the hot fat.
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Ready when: Spices are fragrant and coat the vegetables evenly; no raw spice flavor.
Tip: Blooming the spices in fat releases their essential oils and deepens the flavor—don't skip this step or rush it.
3
Add liquids and tomatoes
- Pour in the crushed tomatoes (800 g) and tomato sauce (240 ml), scraping the bottom of the pot with your spoon to release any browned bits.
- Stir in the beef broth (240 ml) and Worcestershire sauce (15 ml), mixing until well combined.
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Ready when: Liquid is evenly mixed with beef and aromatics; no lumps visible.
Tip: Deglazing the pot with liquid captures all the caramelized flavor from browning the beef.
4
Add beans and simmer
- Stir in the drained and rinsed kidney beans (850 g).
- Bring the chili to a gentle simmer over medium heat, then reduce heat to medium-low and let it simmer uncovered for 25–30 minutes, stirring occasionally.
- The chili should bubble gently at the edges; avoid a hard boil, which can break down the beans.
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Ready when: Chili has thickened slightly; no excess liquid pools on top when you stir. Beans are tender but hold their shape.
Tip: Stir every 7–8 minutes to prevent sticking on the bottom and to ensure even cooking.
5
Season to taste
- Taste the chili and adjust seasoning.
- Add kosher salt and freshly ground black pepper to your preference.
- If you prefer more heat, add a pinch more cayenne.
- If the chili seems too thick, thin it with a splash of beef broth or water.
- If it seems thin, let it simmer another 5 minutes uncovered.
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Ready when: Seasoning is balanced; no single element overpowers the others.
Tip: Season gradually and taste between additions—it's easier to add than to remove.
6
Serve
- Ladle the chili into bowls.
- Serve hot with your choice of toppings such as sour cream, shredded cheddar cheese, diced jalapeños, or cornbread on the side.

Good to know

Tips

For deeper, more complex heat, use a combination of chili powders: replace 1 tablespoon of the chili powder with 1/2 tablespoon ancho chili powder and 1/2 tablespoon chipotle chili powder.
This chili tastes even better on the second day as flavors deepen and meld. Make it the day before serving if time allows.
To reduce the heat, remove the jalapeño seeds and white membranes (where most of the capsaicin lives) before dicing, or reduce to 2 jalapeños and add less cayenne.
Serve over white rice, with cornbread, or in tortilla bowls for a hearty meal. Toppings like sour cream, cheese, jalapeños, and chopped cilantro add brightness and richness.

Make ahead

Prepare through step 4 up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally, for 8–10 minutes until warmed through. You can also freeze the cooled chili for up to 3 months; thaw overnight in the refrigerator before reheating.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. Reheat on the stovetop over medium-low heat, stirring often, or in the microwave in a microwave-safe bowl, stirring every 2 minutes until heated through.

Substitutions

kidney beans (canned) → Black beans or pinto beans. Use equal weight or volume. Black beans are slightly earthier; pinto beans are creamier. The cooking time remains the same.
fresh jalapeños → Serrano peppers or 1/2 tsp red pepper flakes. Serranos are hotter and thinner-walled than jalapeños; use 2 medium serrano peppers. Red pepper flakes lack fresh flavor but add heat; stir in with the other spices in step 2.
ground beef, 80/20 blend → Ground chuck or 90/10 ground beef. Ground chuck (80/20) is ideal for flavor. Leaner beef (90/10) is less juicy; you may need to add 1 tablespoon of olive oil when browning.
crushed tomatoes (canned) → Diced canned tomatoes (28 oz / 800 g) blended smooth or whole peeled tomatoes crushed by hand. Diced tomatoes will give a slightly more textured chili; blend them smooth if you prefer a silkier consistency. Whole tomatoes work but require 1–2 minutes of blending mid-cook.