Supremely Spicy Chili

Supremely Spicy Chili

This is a large-pot chili with beef, lean Italian sausage, beans, roasted chiles, tomato, lager, and a firm dose of cumin, paprika, and cayenne. It is built for people who want noticeable heat, but the spice is balanced by beans, tomato, and a long simmer.

The recipe makes 12 servings, so it is useful for meal prep, gatherings, or freezing in portions. It tastes even better after resting overnight because the chiles, spices, and tomato have time to settle into the meat and beans.

Why This Recipe Works

Using both cubed chuck and ground beef gives the chili a better texture than ground meat alone. The chuck brings bite and richness, while the ground beef and sausage help the sauce feel full and seasoned.

Roasted Anaheim and poblano chiles add depth without relying only on cayenne for heat. Tomato paste is cooked briefly before the liquid goes in, which gives the chili a deeper base and helps avoid a raw tomato taste.

Ingredient Notes

This chili is intentionally spicy. For a milder pot, reduce the cayenne to 1 teaspoon and remove the seeds from the jalapenos. For more heat, add hot sauce at the end rather than increasing every spice early.

Use a lager that you would drink, but avoid anything too bitter. If you do not want to cook with beer, replace it with beef broth or extra low-sodium chicken broth.

The beans are added undrained because their liquid helps thicken the chili. If your canned beans are very salty, drain one can and replace that liquid with broth.

How to Make It

Start by cooking the peppers, roasted chiles, and onions until they soften. Brown the cubed chuck first, then add the ground beef and sausage and cook until the meat has taken on color and excess liquid has reduced.

Stir in the garlic and spices, then cook them briefly so the chili powder, cumin, paprika, cayenne, and coriander bloom in the fat. Add the tomato paste and tomato sauce before pouring in the beer, broth, and beans.

Simmer uncovered until the chili is thick and the chuck is tender. Stir occasionally, especially near the end, so the bottom does not catch.

Storage and Make-Ahead

Cool leftovers before refrigerating. Store in airtight containers for up to 4 days, or freeze for up to 3 months.

Reheat gently on the stove or in the microwave. If the chili thickens too much after chilling, loosen it with a splash of broth or water.

Serving & Goal Fit

Serve with scallions, Greek yogurt, avocado, or a small amount of cheddar to balance the heat. Cornbread, rice, or a baked potato can turn it into a fuller meal.

With beef, sausage, and beans, this is a high-protein chili that is also filling from fiber. For a lighter plate, keep toppings modest and serve it with a green salad or roasted vegetables.