Beef Bean Chili Cheddar

There's something about a pot of chili simmering on the stove that fills a kitchen with the kind of warmth no heater can match. I stumbled onto this beef and bean version on a cold October afternoon when my neighbor stopped by with a bag of fresh jalapeños from her garden, and I realized I had everything else hiding in my pantry. What started as an experiment turned into something I've made dozens of times since, each time discovering a small tweak that makes it taste a little more like home.

I'll never forget serving this to a table of friends during a football game, watching them go back for thirds while barely looking away from the screen. One friend asked for the recipe that night, and now it's become her go-to dish for bringing to potlucks. That's when I knew it wasn't just good—it was the kind of food that people remember.

Ingredients

• Ground beef: Use 80/20 or 85/15 if you can find it; too lean and the chili tastes thin, too fatty and you'll spend time skimming grease.
• Onion and red bell pepper: These are your flavor foundation—don't skip them or rush the sautéing, or you'll miss that sweet, caramelized note.
• Garlic and jalapeño: Mince them fine so they dissolve into the chili rather than announce themselves with big chunks.
• Kidney beans and black beans: Drain and rinse them thoroughly; the starchy liquid they come in clouds the broth and dulls the spice flavors.
• Crushed tomatoes: The backbone of the sauce—one 28-ounce can gives you the right body without being too acidic.
• Beef broth: This adds savory depth that water simply cannot match, so don't substitute.
• Chili powder, cumin, and smoked paprika: Toast these spices in the dry pan before adding liquid, even for just a minute; it wakes them up and makes everything taste more alive.
• Salt, black pepper, oregano, and cayenne: The heat is optional, but the cayenne adds a subtle warmth that rounds out the other spices beautifully.
• Shredded cheddar cheese: Sharp cheddar melts better and adds more punch than mild; don't be shy with it.

Instructions

Brown the beef:

Heat oil in a large pot over medium-high heat and add the ground beef, breaking it into pieces with a spoon as it cooks. You want it browned and slightly caramelized on the edges, not gray and steamed—this takes about 5 to 7 minutes. Drain off excess fat if there's more than a thin pool sitting on top.

Build your flavor base:

Add the chopped onion, diced bell pepper, minced garlic, and jalapeño, stirring often for about 4 to 5 minutes until everything softens and the kitchen smells incredible. You're looking for the onion to turn translucent and lose its sharp bite.

Bloom the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir constantly for about a minute—you'll feel the heat release and smell the spices come alive. This is the moment the chili starts tasting like itself.

Simmer everything together:

Pour in the crushed tomatoes and beef broth, then add both cans of drained beans. Stir well, bring to a gentle boil, then reduce the heat to low. Cover the pot halfway (leaving the lid slightly ajar so steam can escape) and let it bubble quietly for 45 minutes, stirring every 10 minutes or so.

Taste and adjust:

After 45 minutes, taste a spoonful and decide if it needs more salt, heat, or depth. If it's too thick, splash in a little water or broth; if it tastes thin, let it simmer uncovered for another 10 minutes. Trust your palate here—you know what you like.

Serve with joy:

Ladle the chili into bowls and top each one generously with shredded cheddar. Add cilantro and green onions if you have them and want the brightness, then serve while it's still steaming.

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There was a moment last winter when my daughter came home from school on a rough day, walked into the kitchen, smelled this chili simmering away, and her whole face just softened. We sat together with big bowls while she told me about her day, and somehow the food made it easier to listen and for her to talk. That's when I understood that chili is never just chili.

Making It Your Own

This chili is a wonderful canvas for your preferences and what's already in your kitchen. If you love heat, add more jalapeño or a pinch of extra cayenne—build it slowly and taste as you go, because you can always add more but you can't take it back. For a lighter version, swap the ground beef for ground turkey or chicken and use chicken broth instead of beef; it'll be less rich but still satisfying and deeply flavorful.

The Best Way to Serve It

Chili is endlessly versatile, so think of it as a starting point rather than a finished product. I love it over rice on weeknights, with cornbread on weekends, and over baked potatoes when I want something hearty and different. Some people ladle it over tortilla chips for a quick snack or pile it into a bowl with sour cream and jalapeños for a more indulgent moment.

Storing and Reheating

Chili stores beautifully in the refrigerator for up to four days, and it actually improves as it sits because the flavors meld and deepen overnight. You can also freeze it in portions for up to three months, which means you always have comfort food waiting in your freezer for a day when you need it most. To reheat, thaw overnight in the fridge and warm gently on the stove with a splash of water or broth to bring back the sauce.

• Make a big batch on Sunday and you'll have lunch ready for the first few days of the week.
• Double or triple the recipe without changing the cooking time, as long as your pot is large enough and you stir occasionally.
• Leftovers taste even richer and more complex, so embrace them as a feature, not a last resort.

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This chili has become one of those recipes I make without thinking, my hands remembering the steps while my mind drifts to who I'm cooking for and what they might need that day. I hope it becomes that kind of comfort for you too.

Frequently asked questions about this recipe

→ What type of beans work best?

Kidney and black beans provide a hearty texture and balance the meat's richness, but pinto beans can be a good alternative.

→ How can I adjust the spice level?

Add extra jalapeño or cayenne pepper for more heat, or omit them to keep flavors mild and approachable.

→ Can I use other meats?

Ground turkey or chicken can substitute ground beef for a lighter variation while maintaining great flavor.

→ What are good toppings?

Shredded cheddar cheese, fresh cilantro, and sliced green onions enhance flavor and add freshness to the dish.

→ How to prevent chili from being too thick?

If the chili thickens too much, add water or extra beef broth while simmering to reach your preferred consistency.