Game Day Beef Chili Cheddar

The first time I made this chili for a Super Bowl party, I accidentally doubled the cayenne. Everyone was sweating but nobody stopped eating, and somehow it became the most requested dish at every gathering since. Now I've learned to balance that heat properly, but I still love watching friends crowd around the stove, dipping spoons into the bubbling pot and debating whether it needs more salt.

Last winter my neighbor texted me at 7 AM asking for the recipe because her teenage son had come home from a friends house raving about the best chili hed ever had. I laughed while typing it out, remembering how the house had smelled incredible when theyd left, and how her son kept sneaking back into the kitchen for just one more scoop before heading home.

Ingredients

• 2 pounds ground beef 80/20: The fat content matters here it keeps the chili rich and prevents it from drying out during that long simmer
• 2 tablespoons chili powder: Use a high-quality chili powder, preferably ancho-based, for that deep complex flavor foundation
• 1 teaspoon smoked paprika: This secret ingredient adds an incredible depth that makes people ask what you did differently
• 1 cup sharp cheddar cheese: Splurge on good cheddar here the sharper the better for that cornbread punch
• 1 cup buttermilk: Dont skip this it creates the most tender, moist crumb and activates the baking soda perfectly

Instructions

Build the flavor foundation:

Heat olive oil in your Dutch oven over medium-high heat, add ground beef and cook until deeply browned, breaking it up with your spoon. Let it develop those crispy edges that add so much depth.

Sauté the aromatics:

Add both bell peppers, onion, and garlic to the pot, cooking for 5 minutes until softened. The kitchen should start smelling incredible right about now.

Wake up the spices:

Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne, cooking for just 1 minute. Watch closely the spices will become fragrant and youll know exactly when theyre ready.

Bring it all together:

Pour in both cans of tomatoes, both kinds of beans, beef broth, tomato paste, and brown sugar. Bring everything to a boil, then reduce heat and let it simmer uncovered for 45 to 50 minutes, stirring occasionally as it thickens.

Whisk the dry ingredients:

While chili bubbles, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Make sure there are no lumps.

Mix the wet and dry:

In a separate bowl, whisk buttermilk, eggs, and melted butter until combined, then pour into dry ingredients. Mix until just combined some lumps are okay and fold in that sharp cheddar cheese.

Bake until golden:

Pour batter into your prepared 9-inch square baking dish and bake at 400°F for 20 to 25 minutes. Youll know its done when the top is golden brown and a toothpick comes out clean.

Season and serve:

Taste your chili and adjust seasoning if needed, then serve hot alongside warm cornbread with your favorite toppings on the table.

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Something magical happens when people gather around a steaming pot of chili, ladling their own bowls and piling on toppings just how they like them. I've watched heated debates turn into laughter over seconds, and strangers become friends while reaching across the table for that last piece of cornbread.

Making It Your Own

After years of making this for different crowds, I've learned that the best chili reflects who you're cooking for. My dad prefers it with ground turkey instead of beef, while my sister always adds extra cayenne and jalapeños to hers.

Timing Everything Perfect

The genius of this combination is how the timing works out perfectly. Start the chili first, let it simmer for about 20 minutes, then mix your cornbread batter. By the time you slide that cornbread into the oven, your chili has been simmering for exactly the right amount of time.

Serving Suggestions

Set up a toppings bar and let everyone customize their bowl. It transforms dinner into an interactive experience and people love making it exactly their way.

• Fresh cilantro adds brightness that cuts through the richness
• Sour cream or Greek yogurt cools down any spice
• Extra shredded cheddar never hurt nobody

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Theres something deeply satisfying about a meal that feeds both body and soul, bringing people together one bowl at a time.

Questions & Answers

→ What spices enhance the beef chili?

Chili powder, ground cumin, smoked paprika, oregano, black pepper, and optional cayenne add depth and heat.

→ Can I make the chili spicier?

Yes, adding chopped jalapeños to the chili or cornbread mixture boosts the heat level.

→ What beans are used in this chili?

Kidney beans and black beans provide texture and heartiness to the chili.

→ How is the cheddar cornbread prepared?

It combines cornmeal, flour, buttermilk, eggs, melted butter, shredded sharp cheddar, and optional sweet corn, baked until golden.

→ Is there a suggested beverage pairing?

This combination pairs well with a cold lager beer or a bold Zinfandel wine.

→ Can the ground beef be substituted?

Ground turkey is a lighter alternative that works well in this dish.