Beef Bean Chili Cheddar (Print version)
Savory chili with tender beef, beans, spices, topped with melted cheddar cheese for a hearty meal.
# What you'll need:
→ Meats
01 - 1.5 lbs 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)
# How to make it:
01 - Heat oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
02 - Add onion, red bell pepper, garlic, and jalapeño if using. Cook for 4 to 5 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir thoroughly.
05 - Bring to a boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally.
06 - Taste and adjust seasoning as desired. Add water or broth if chili is too thick.
07 - Portion chili into bowls, top with shredded cheddar cheese. Garnish with cilantro and green onions if preferred. Serve hot.
# Expert suggestions:
01 -
- It comes together in about an hour but tastes like you spent all day tending to it.
- The spice blend creates this deep, complex flavor that somehow gets better when you reheat it the next day.
- It's forgiving and flexible—you can make it as mild or fiery as your mood demands.
02 -
- Don't skip draining and rinsing the beans; that cloudy liquid will make your broth murky and water down the spice flavors.
- Chili genuinely does taste better the next day once all the flavors have had time to settle and marry together, so make it ahead if you can.
03 -
- If your chili tastes flat after simmering, a tiny pinch more salt or a squeeze of lime juice can bring everything into focus.
- Brown the meat in batches if your pot is small, rather than crowding it and steaming it instead—good caramelization is where the depth comes from.