Spicy Ground Beef Chili with Jalapeño

Spicy beef chili with jalapeno in red bowl with toppings.

5 from 2 votes

Spicy Ground Beef Chili with Jalapeño

This spicy ground beef chili with jalapeños is everything chili should be: hearty, warming, just spicy enough, and deeply comforting. Made with simple pantry ingredients and fresh jalapeños, it comes together easily in one pot and tastes even better the next day — making it perfect for weeknights, weekends, and game-day gatherings alike.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: People

Author: Katie Workman

Cost: $20

Ingredients

2 pounds ground beef
2 cups chopped onion (red or yellow)
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
2 teaspoons garlic powder
2 teaspoons ground cumin
2 tablespoons chili powder
2 (28-ounce) cans crushed tomatoes
2 (15.5-ounce) cans black beans (drained and rinsed)
½ cup chopped jarred jalapeño (or 1/4 cup chopped fresh – seeded – jalapeño)
3 bay leaves
Kosher salt and freshly ground black pepper (to taste)

To Serve (Pick and Choose)

Shredded cheese
Chopped tomatoes
Sour cream
Guacamole (or diced avocado)
Slivered or chopped onions (or scallions)
Cilantro leaves

Instructions

In a large pot or Dutch oven, brown the meat, stirring frequently to break it up into crumbles, until no pink remains. Turn it into a colander to drain.
Return the pot to medium heat, and add the oil. When the oil is hot, add the onions, carrots, and celery and sauté for 5 minutes until the vegetables start to become tender. Add the tomatoes, beans, browned beef, jalapeño, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally.
Serve in bowls with all of the garnishes.

Notes

You can make this up to 3 days ahead (do try and make it at least 1 day ahead to allow the flavors to meld), and keep it in the fridge. It can also be frozen for up to 3 months in airtight containers.

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