Beef Bean Chili Cheddar

I threw this together on a Sunday when the weather turned cold without warning and I had no plan for dinner. The smell of browning beef and toasted spices filled the kitchen so fast that my neighbor knocked to ask what I was making. It's become my default when I need something warm, filling, and impossible to mess up.

The first time I made this for friends, I forgot to buy sour cream and panicked. Turns out, nobody missed it because the cheddar on top melted into the chili and created its own creamy layer. Now I skip the sour cream on purpose and let the cheese do the work.

Ingredients

• Ground beef: Choose 80/20 for the right balance of flavor and moisture, lean beef makes the chili taste flat.
• Onion: Yellow or white works best, dice it small so it melts into the base and sweetens as it cooks.
• Garlic: Fresh cloves are worth it here, the aroma they release when sauteed is irreplaceable.
• Bell pepper: Red adds sweetness, green brings a sharper bite, use whichever matches your mood.
• Jalapeno: Seeding it tames the heat but keeps the flavor, leave the seeds if you like it spicy.
• Kidney beans: Rinse them well to wash off the starchy liquid that can make chili taste canned.
• Black beans: They hold their shape beautifully and add a subtle earthiness to every spoonful.
• Crushed tomatoes: The backbone of the chili, look for cans with no added sugar or seasoning.
• Beef broth: This thins the chili just enough to let it simmer without scorching the bottom of the pot.
• Tomato paste: Two tablespoons deepen the color and give the sauce a richer, almost caramelized edge.
• Chili powder: The main seasoning, make sure yours is fresh or it will taste dull and papery.
• Cumin: It brings warmth and a faint smokiness that ties all the spices together.
• Smoked paprika: This is the secret ingredient that makes people ask what you did differently.
• Oregano: Dried works perfectly here, it blooms in the heat and adds a subtle herbal note.
• Salt and pepper: Taste before serving and adjust, every batch needs a different amount depending on your broth and beans.
• Cayenne pepper: A small pinch adds complexity, not fire, unless you want fire.
• Sharp cheddar cheese: Shred it yourself from a block, pre-shredded cheese has coatings that prevent it from melting smoothly.
• Cilantro or green onions: A handful on top adds freshness and cuts through the richness of the chili.

Instructions

Brown the beef:

Cook the ground beef in a large pot over medium-high heat, breaking it into small crumbles with a wooden spoon until no pink remains. Drain the excess fat if there is more than a tablespoon or two pooling at the bottom.

Soften the vegetables:

Add the onion, garlic, bell pepper, and jalapeno to the pot and saute for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the kitchen smells sweet and sharp.

Toast the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne, cooking for about a minute until the spices darken slightly and release their fragrance. This step wakes up the flavors and keeps them from tasting raw.

Add the tomato paste:

Mix in the tomato paste and stir it around the pot for 30 seconds so it coats everything and starts to caramelize at the edges.

Pour in the liquids:

Add the crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits stuck there. Those bits are pure flavor.

Stir in the beans:

Add both the kidney beans and black beans, stirring gently to distribute them evenly without mashing them.

Simmer low and slow:

Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring every 10 minutes to prevent sticking. The longer it simmers, the more the flavors marry and deepen.

Taste and adjust:

Before serving, taste the chili and add more salt, pepper, or chili powder if needed.

Serve with toppings:

Ladle the chili into bowls and top each one with a generous handful of shredded cheddar cheese, letting it melt into the hot chili. Finish with cilantro, green onions, or sour cream if you like.

Save

One winter evening, I made a double batch and brought half to a friend who had just had a baby. She texted me later that night saying it was the first real meal she had eaten in days that did not come from a delivery app. That is when I realized this chili is more than just dinner, it is comfort you can share.

How to Store and Reheat

Let the chili cool completely before transferring it to airtight containers. It keeps in the fridge for up to 4 days and tastes even better the next day once the spices have had time to settle. Reheat it gently on the stove over low heat, adding a splash of broth or water if it has thickened too much.

Freezing for Later

This chili freezes beautifully for up to 3 months. Portion it into freezer-safe bags or containers, leaving a little space at the top for expansion. Thaw it overnight in the fridge, then reheat on the stove, stirring occasionally until warmed through.

Ways to Change It Up

You can swap the ground beef for ground turkey or chicken if you want something lighter, just add an extra tablespoon of oil since leaner meats do not release as much fat. Tossing in a cup of frozen corn or diced zucchini during the last 10 minutes adds color and a slight sweetness that balances the heat. Serve it over rice, baked potatoes, or with a side of warm cornbread for a heartier meal.

• Stir in a square of dark chocolate during the last few minutes of cooking for a subtle richness that deepens the flavor without tasting sweet.
• Top with crushed tortilla chips for crunch, or a dollop of Greek yogurt instead of sour cream for extra protein.
• If you like it spicier, add a diced chipotle pepper in adobo sauce along with the tomatoes for smoky heat that builds slowly.

Save

This is the kind of chili that fills the house with warmth and brings people to the table without much convincing. Make it once and it will become part of your rotation.

Questions & Answers

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be substituted for a lighter option without sacrificing flavor.

→ How can I make the chili spicier or milder?

Adjust the level of jalapeño and cayenne pepper to increase or reduce heat according to taste.

→ What is the best way to thicken the chili?

Simmer the chili uncovered for the last 10 minutes to allow excess liquid to evaporate and thicken the consistency.

→ Are there good vegetable additions to enhance flavor?

Adding corn or diced zucchini adds texture and sweetness, complementing the chili’s bold flavors.

→ How should this dish be served for best results?

Serve hot with shredded cheddar cheese on top and optional garnishes like cilantro, green onions, or sour cream for added richness.

→ Is this suitable for gluten-free diets?

Yes, provided the broth, beans, and spices contain no gluten additives. Always check labels.