This Spicy Beef Chili with Toasted Pepitas is a recipe that’s close to my heart. It's a dish I perfected over years of experimentation, inspired by my grandmother's secret chili recipe (which, unfortunately, remains a secret!). One chilly autumn evening, as I was experimenting with a new chili recipe, my cat, Mittens, decided to stage a daring escape from her carrier. It was a chaotic but endearing memory that ended with me sharing a delicious bowl of this chili while the little one purred beside me. There's nothing quite like the warmth of a chili filling up your belly on a cold day. So grab your pot, let's get cooking!

The beauty of this recipe lies in its simplicity. The carefully chosen blend of spices creates a flavor profile that's both complex and comforting. It starts with the rich, savory base of ground beef, which provides a foundation for layers of warmth and spice to emerge. Once you experience that first taste, I promise you'll want to make this again and again!

Spicy Beef Chili with Toasted Pepitas

Name: Spicy-Beef-Chili-with-Toasted-Pepitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Slow-Cooker
Ingredients: 1 pound Ground beef; 1 tablespoon Olive oil; 1 medium, chopped Onion; 1 medium, chopped Bell pepper; 1, seeded and minced Jalapeño; 2 tablespoons Chili powder; 1 tablespoon Cumin; 1 teaspoon Oregano; 1 teaspoon Paprika; 1/2 teaspoon (or more, to taste) Cayenne pepper; 1 (14.5 ounce) can Diced tomatoes; 2 tablespoons Tomato paste; 1 cup Beef broth; 1 (10 ounce) can Fire-roasted diced tomatoes; 1/4 cup Pepitas; to taste Salt and pepper

This spicy beef chili, infused with the nutty crunch of toasted pepitas, offers a warming and flavorful experience. It's the perfect comfort food for a chilly evening!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First things first: Let's get that beef browning nicely. Heat a tablespoon of olive oil in your large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until nicely browned; about 8 to 10 minutes. Make sure to drain any excess grease once it's cooked. Don't forget to drain! That's crucial for a flavorful chili.
Next up, the flavor explosion begins! Add the chopped onion, bell pepper, and jalapeño to the pot. Stir well and cook for about 5 minutes, or until the vegetables are softened. Add a pinch of salt and pepper to help them sweat. It's a small thing, but it makes a big difference.
Now for the spices! Stir in the chili powder, cumin, oregano, paprika, and cayenne pepper. Cook for another minute or so, just to toast the spices slightly. This helps release their aromas and deepens their flavor. I like to think of this stage as the chili's 'aromatherapy' session.
Pour in the diced tomatoes, tomato paste, beef broth, and fire-roasted diced tomatoes. Stir to combine everything beautifully. It's almost soup time!
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 30 minutes, or even longer—up to 2 hours, if you have the time. The longer it simmers, the richer the flavor becomes. Honestly, the flavor just gets better with time.
While the chili simmers, let's make those amazing pepitas! Spread the pepitas on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until lightly browned and fragrant. Keep a close eye on them; they can burn quickly!
Once the chili is done, give it a taste test. Adjust the seasoning with salt, pepper, or more cayenne pepper to your liking. Remember, this is your chili, so make it perfect for you!
Now for the grand finale! Ladle the chili into bowls, and top generously with the toasted pepitas. Add a dollop of sour cream or Greek yogurt, some fresh cilantro, or whatever other toppings you fancy. Serve hot and enjoy!

📝 Notes

For a smoother chili, use an immersion blender or regular blender to partially puree the chili after simmering. This is totally optional, though! I quite like the slightly chunky texture.
Feel free to experiment with other vegetables like carrots, celery, or zucchini. Get creative!