This Spicy Beef Chili Recipe combines ground beef and pork for extra richness and depth of flavor. It’s slow-cooked with chipotle chilies, beer, cocoa, and a blend of bold spices to create a thick, hearty chili that’s both warming and satisfying. Finished with fresh toppings, it’s the perfect comfort food for autumn and winter gatherings.
This chili is the result of years of testing and tasting. I first fell in love with chili visiting California in the 1990s. The smoky aroma and bold, layered heat were unforgettable. But recreating it back home in Finland was a challenge. The chili powder was basically cayenne, and ingredients like chipotle or ancho chilies were nowhere to be found. My first versions were fiery, but not quite right.
It wasn’t until the early 2000s, when spices became easier to find, that I began experimenting again. Slowly, the perfect flavor came together, rich meat, slow simmering, and just the right balance of spice and sweetness. This is the version I’ve been making ever since. My son now makes it for his friends too, sometimes using hand-cut meat for a rustic texture. I usually make it with ground beef and pork for convenience, but the flavor is always deep and satisfying.
How to Make the Perfect Spicy Beef Chili
To build a great chili, start by browning the beef and pork well, that’s where the deep flavor begins. Then cook the onions and garlic until soft and fragrant. Add your spices, chili powder, cumin, caraway, and paprika, and toast them briefly to bring out their aroma. Next, stir in chipotle chilies, oregano, crushed tomatoes, beef stock, and beer. A touch of cocoa adds surprising depth.
Let the chili simmer slowly in the oven until thick and rich. Add the cornmeal mixture and the beans near the end, and adjust the heat to your liking with hot sauce or extra chipotle. Remember, every chili powder and hot sauce has its own character, so taste as you go.
Toppings That Bring It All Together
What makes this spicy beef chili recipe stand out are the fresh toppings that balance its boldness. Add cilantro, diced tomato, avocado, and red onion for color and freshness. A spoonful of sour cream and a sprinkle of melting cheese cool the heat perfectly. A squeeze of lime will add sour freshness. A few tortilla chips on top add a delicious crunch. Together, these toppings create a complete, vibrant meal that’s both cozy and exciting.
If you love this Spicy Beef Chili Recipe, you might also enjoy exploring other bold and flavorful Mexican-inspired dishes. Check out our Mexican Recipes category for more ideas, or try the hearty Mexican Chicken Chili – a Bold, Comforting One-Pot Meal for another spicy, satisfying twist. These recipes are perfect for warming up chilly evenings or impressing friends with bold, authentic flavors.
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Spicy Beef and Pork Chili with Beans and Fresh Toppings
Ingredients
Chili
- 1 kg ground beef or beef–pork mix about 15% fat
- 1 tbsp canola oil or lardon
- 4 – 5 garlic cloves minced (about 3 tbsp)
- 2 onions finely chopped (about 2 dl / ¾ cup)
- 400 g crushed tomatoes
- 3 dl 1¼ cups strong beef stock
- 330 ml (one can) beer
- 2 tbsp chili powder
- 1 tbsp ancho chili powder
- 2 chipotle chilies in adobo minced
- 1 tbsp ground cumin
- 1 tbsp caraway or an extra tsp of cumin if preferred
- 2 tbsp paprika (smoked)
- 1 tbsp dried oregano
- 2 tsp cocoa powder unsweetened
- 1 tbsp agave syrup or 2 tsp sugar
- 1-2 tsp hot sauce to taste
- 2 tbsp cornmeal
- 2-3 tbsp water
- 1 can kidney beans rinsed
- 1 can brown beans rinsed
Toppings
- Fresh cilantro, roughly chopped
- 2 Serrano or Jalapeno chilies cut into slices
- 2 tomatoes cut into chunks
- 2 avocados cut into chunks
- 1 red onion finely chopped
- Sour cream
- Monterey Jack, Emmental or other melting cheese (queso fresco, mozzarella, or feta are great too)
- 1 lime cut into wedges
Instructions
Brown the meat:
- In a large skillet, brown the ground meat in oil in two batches until nicely caramelized. Transfer to a large pot or Dutch oven.
Cook the aromatics:
- Remove excess fat from the pan, leaving about 2 tablespoons. Add the chopped onions and garlic, and sauté for 3–4 minutes until soft. Add to the meat.
Toast the spices:
- In the same pan, lightly toast the chili powders, cumin, caraway, and paprika, for about 30 seconds until fragrant. Add the oregano, minced chipotle chilies and crushed tomatoes. Stir well.
Build the sauce:
- Add the beef stock and bring to a gentle simmer. Stir in the agave syrup (or sugar) and hot sauce. Pour this mixture over the meat and onions in the pot.
- Stir in the cocoa powder and beer. Bring to a boil, then cover and place the pot in the oven. Cook at 160°C (325°F) for about 2 hours.
Finish the chili:
- Remove from the oven, add the rinsed beans, and mix the cornmeal with water. Stir the slurry into the chili and simmer in the oven for 20–30 minutes, until thickened and rich.
Serve:
- Ladle the chili into bowls and add your favorite toppings: fresh cilantro, chili slices, tomato, avocado, red onion, sour cream, lime wedges, and grated cheese. Serve with tortilla chips or warm cornbread.
Notes
Tips for the Perfect Chili
A small amount of unsweetened cocoa adds depth and richness to the chili without adding sweetness, make sure to use plain cocoa, not a sweetened mix. I created the fresh toppings, cilantro, avocado, tomato, red onion, sour cream, and cheese, to add vitamins, texture, and make the chili feel like a complete meal. They bring freshness and balance to the rich, spicy stew. You can also get creative and try your own toppings: thinly sliced radishes, a crisp green salad, or even pickled vegetables work wonderfully. Customizing your toppings is a fun way to adjust flavor, heat, and texture to your taste.
