Beef Bean Chili Sharp Cheddar (Print version)
Hearty ground beef and savory beans simmered with spices, topped with sharp cheddar for a comforting meal.
# What you'll need:
→ Meats
01 - 1½ lbs ground beef (80/20)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
06 - 1 can (15 oz) 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 (gluten-free if needed)
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp black pepper
15 - 1 tsp salt, plus more to taste
16 - ¼ tsp cayenne pepper (optional)
→ Toppings
17 - 1½ cups sharp cheddar cheese, shredded
18 - ½ cup sour cream (optional)
19 - ¼ cup fresh cilantro or green onion, chopped (optional)
# How to make it:
01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, jalapeño if using, and minced garlic to the pot. Sauté for 4 to 5 minutes until softened and fragrant.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper if using. Cook for 1 minute to release aromas.
04 - Pour in crushed tomatoes and beef broth. Stir in drained kidney and black beans until evenly combined.
05 - Bring mixture to a simmer. Reduce heat to low and cook uncovered for 35 to 40 minutes, stirring occasionally, until thickened and flavors melded.
06 - Taste chili and adjust seasoning as needed. Serve hot topped with shredded sharp cheddar, sour cream, and chopped cilantro or green onion if desired.
# Expert suggestions:
01 -
- It's forgiving enough to make on a Tuesday and impressive enough to bring to a gathering.
- The sharp cheddar melts into molten pockets of tang that cut through the richness in the best way.
- One pot means less cleanup and more time enjoying what you've made.
02 -
- Drain and rinse your canned beans—this removes the starchy liquid that makes chili taste cloudy and heavy instead of clean and layered.
- Don't skip toasting the spices for that minute; it's the difference between a pot that smells good and a pot that makes you close your eyes.
03 -
- Taste and adjust seasoning in the final minutes, not at the beginning—chili changes as it simmers, and you might discover you need less salt than you thought.
- Let the cheese melt into the hot chili rather than stirring it in; the pockets of tang are better when they stay distinct and make little discoveries as you eat.