Beef and Bean Chili Cheddar (Print View)
Hearty chili packed with tender beef, kidney and black beans, spices, and topped with melted cheddar cheese.
# What You'll Need:
→ Meats
01 - 1.5 pounds ground beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (optional)
→ Beans
06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 0.5 tsp salt, or to taste
15 - 0.25 tsp ground black pepper
16 - 0.25 tsp cayenne pepper (optional)
→ Toppings
17 - 1.5 cups shredded cheddar cheese
18 - Chopped fresh cilantro (optional)
19 - Sliced green onions (optional)
# Step-by-Step Directions:
01 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if needed.
02 - Add the finely chopped onion, diced red bell pepper, minced garlic, and jalapeño if using. Cook for 4 to 5 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir to incorporate evenly.
05 - Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally.
06 - Taste the chili and adjust the seasoning as needed. If too thick, add a splash of water or broth to achieve desired consistency.
07 - Ladle chili into bowls, then top with shredded cheddar cheese. Garnish with cilantro and sliced green onions if desired. Serve immediately.
# Expert Suggestions:
01 -
- It's done in about an hour, but tastes like you've been tending it for three.
- The cheddar cheese melts into creamy pockets that make every spoonful richer.
- Leftovers are genuinely better the next day, so it's the kind of dish that keeps giving.
02 -
- Drain and rinse your canned beans or the chili will taste metallic and the sauce will be murky instead of rich.
- Don't skip blooming the spices for even a minute because that's what separates 'tastes like a recipe' from 'tastes like real chili'.
- The flavors actually do get better overnight as everything gets to know each other in the fridge, so this is one of those dishes worth making ahead.
03 -
- Brown your beef in a dry pot first without oil, then drain the fat; you'll get better browning and less grease to deal with later.
- Add a tiny pinch of cinnamon or cocoa powder if your chili tastes flat—it sounds strange but it adds a subtle depth that makes people ask what your secret is.