Beef Bean Chili Cheddar (Print)

Tender beef and beans simmered with spices, topped with melted cheddar cheese for a comforting dish.

# What You Need:

→ Meats

01 - 1 lb ground beef (80/20 recommended)

→ Vegetables & Aromatics

02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 jalapeño, seeded and minced

→ Beans

07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper
16 - 1 1/2 tsp kosher salt
17 - 1/2 tsp black pepper

→ Toppings

18 - 1 1/2 cups sharp cheddar cheese, shredded
19 - Sour cream, sliced green onions, chopped cilantro

# How To Make It:

01 - In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.
02 - Add onion, garlic, red bell pepper, green bell pepper, and jalapeño. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed.
07 - Ladle chili into bowls. Top each serving with shredded cheddar cheese, and add optional toppings if desired. Serve hot.

# Expert Advice:

01 -
  • The 80/20 ground beef creates those rich little pockets of flavor that make every spoonful satisfying
  • Two kinds of beans mean better texture and more substance in every bite
  • The cheese melting on top is basically its own food group and nobody's complaining
02 -
  • The chili thickens as it cools, so it might seem slightly thinner when piping hot and that's perfectly normal
  • Tasting for seasoning at the end is critical since flavors develop during the simmer and intensify as they cool
  • If it's too spicy, a dollop of sour cream helps tame the heat instantly
03 -
  • Leftovers genuinely taste better after the flavors have had time to hang out together
  • Freeze individual portions in freezer bags for future emergency meals

Go Back