Beef Bean Chili Cheddar (Printable View)

Hearty blend of beef, kidney beans, and spices topped with melty cheddar cheese for a comforting meal.

# Ingredient List:

→ Meats

01 - 1 lb ground beef

→ Vegetables

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

→ Beans

05 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Tomatoes

06 - 1 can (28 oz) crushed tomatoes
07 - 2 tbsp tomato paste

→ Spices & Seasonings

08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1 tsp salt
14 - 1/2 tsp black pepper

→ Liquids

15 - 1 cup beef broth

→ Toppings

16 - 1 cup shredded cheddar cheese
17 - Sliced green onions
18 - Sour cream

# How to Make It:

01 - In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the onion, bell pepper, and garlic. Sauté for 4–5 minutes until the vegetables are softened.
03 - Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the tomato paste and stir to combine.
05 - Pour in the crushed tomatoes and beef broth. Bring to a simmer.
06 - Add the kidney beans. Stir well. Reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning if needed. Ladle chili into bowls. Top each serving with shredded cheddar cheese, green onions, and a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • The depth of flavor comes from blooming spices in hot fat, a technique I'd never tried before but now use everywhere
  • Leftovers somehow taste better on day two, making it perfect for meal prep or feeding a crowd all week
02 -
  • The first time I made this, I skipped the step of cooking the spices in the hot fat and the whole thing tasted flat and one-dimensional until I figured out what went wrong
  • Simmering with the lid slightly ajar in the last 15 minutes helps the chili thicken up beautifully without reducing too much
03 -
  • Skip the leanest ground beef you can find, because some fat is necessary for carrying all those spices and keeping the chili rich
  • If you have time, make this a day ahead and reheat it gently, because the flavors develop and meld in ways that can't be rushed

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