Beef Bean Chili Cheddar (Printable View)

Savory chili with ground beef, beans, tomatoes, and melted cheddar for a comforting, flavorful dish.

# Ingredient List:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper, diced
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

→ Tomatoes & Liquids

08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
10 - 2 tbsp tomato paste

→ Spices

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt (or to taste)
16 - ¼ tsp black pepper
17 - ¼ tsp cayenne pepper (optional)

→ Toppings

18 - 1 cup shredded sharp cheddar cheese
19 - ¼ cup chopped fresh cilantro or green onions (optional)
20 - Sour cream (optional)

# How to Make It:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add diced onion, garlic, bell pepper, and jalapeño to the pot. Sauté for 4 to 5 minutes until the vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute, stirring, until fragrant.
04 - Add tomato paste to the pot and mix thoroughly.
05 - Pour in crushed tomatoes and beef broth, then add kidney and black beans. Stir to combine.
06 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
07 - Taste and modify seasonings as needed.
08 - Ladle chili into bowls and garnish each serving with shredded cheddar cheese and optional cilantro, green onions, or sour cream.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent.
  • The flavor deepens as it sits, making leftovers even better than the first bowl.
  • You can double the batch and freeze half without any loss in texture or taste.
02 -
  • If the chili looks too thin after 20 minutes, remove the lid for the last 10 minutes so the liquid reduces and thickens naturally.
  • Browning the beef properly at the start makes a huge difference, do not rush it or the meat will steam instead of sear.
  • Rinsing the beans is non-negotiable, the canning liquid can make the chili taste metallic and overly starchy.
03 -
  • Shredding your own cheddar from a block makes the cheese melt smoothly into the chili instead of clumping or turning greasy.
  • Let the chili rest off the heat for 5 minutes before serving so the flavors settle and the texture thickens just enough to cling to a spoon.
  • Always taste before serving, chili needs a final seasoning adjustment almost every time depending on the saltiness of your broth and beans.

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