Beef and Bean Chili Cheddar

I threw together my first pot of chili on a Sunday when the fridge was nearly empty and I had no plan for dinner. What started as a pantry rescue turned into something my family asks for by name. The smell of cumin and paprika hitting the hot pot still makes me feel like I pulled off something special.

The first time I made this for friends during a football game, I doubled the batch and still ran out. Someone scraped the bottom of the pot with a piece of cornbread, and that felt like the highest compliment. Now its my go to when I want to feed a crowd without spending all day in the kitchen.

Ingredients

• Ground beef: Browning it until deeply caramelized adds a rich, meaty base that holds the whole chili together.
• Onion and garlic: These aromatics soften and sweeten as they cook, building layers of flavor you can taste in every spoonful.
• Bell pepper and jalapeño: The bell pepper adds a slight sweetness, while the jalapeño brings a gentle heat that you can dial up or down.
• Kidney beans and black beans: Two kinds of beans make the chili heartier and give it a satisfying texture that feels filling without being heavy.
• Crushed tomatoes and tomato paste: The crushed tomatoes provide the body, and the paste deepens the tomato flavor without making it watery.
• Beef broth: This keeps the chili from getting too thick too fast and adds a savory richness that water just cant match.
• Chili powder, cumin, smoked paprika: These three spices are the backbone of the flavor, warm and earthy with a hint of smoke.
• Sharp cheddar cheese: A generous handful melts into creamy pools on top, adding a tangy richness that balances the spice.

Instructions

Brown the beef:

Cook the ground beef in a large pot over medium high heat, breaking it apart with a wooden spoon until its browned and no longer pink. Drain off any excess fat so the chili doesnt taste greasy.

Soften the vegetables:

Add the onion, garlic, bell pepper, and jalapeño to the pot and sauté for 4 to 5 minutes, stirring occasionally, until everything softens and smells fragrant.

Toast the spices:

Stir in the chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Cook for about a minute, stirring constantly, until the spices bloom and fill your kitchen with warmth.

Add tomato paste:

Mix in the tomato paste and let it cook for a moment, stirring it into the meat and vegetables. This step deepens the tomato flavor and adds body.

Pour in tomatoes and broth:

Add the crushed tomatoes and beef broth, stirring everything together until well combined.

Stir in the beans:

Add both cans of beans and bring the whole pot to a gentle simmer, watching as it starts to bubble and thicken.

Simmer low and slow:

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally to keep it from sticking. The flavors will meld and deepen as it cooks.

Taste and adjust:

Give it a taste and add more salt, pepper, or spice if needed.

Serve with cheese:

Ladle the chili into bowls and top each one with a handful of shredded cheddar. Add cilantro, green onions, or sour cream if you like.

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One winter evening, I made a double batch and froze half in individual containers. Weeks later, when I was too tired to cook, I pulled one out and reheated it on the stove. It tasted like a gift from my past self, rich and comforting, like someone else had done all the work for me.

Making It Your Own

Swap the ground beef for ground turkey or chicken if you want something lighter, or try a mix of beef and pork for extra richness. Add a cup of corn or diced zucchini in the last 10 minutes for more vegetables and a touch of sweetness. If you love smoky heat, stir in a spoonful of adobo sauce from canned chipotles.

What to Serve It With

A warm slice of cornbread is perfect for soaking up the chili, and crusty bread works just as well. I like to set out bowls of sour cream, chopped cilantro, diced avocado, and extra cheese so everyone can build their own perfect bowl. A simple green salad on the side balances the richness and makes it feel like a complete meal.

Storing and Reheating

Chili keeps in the fridge for up to four days and tastes even better as the flavors continue to blend. Reheat it gently on the stovetop, adding a splash of broth or water if it thickens too much. For longer storage, freeze it in airtight containers for up to three months, then thaw overnight in the fridge before reheating.

• Let the chili cool completely before transferring it to storage containers.
• Label your freezer portions with the date so you know how long theyve been in there.
• Reheat slowly over low heat, stirring occasionally, to keep the texture smooth and prevent scorching.

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This chili has become my answer to cold nights, hungry crowds, and those days when I just want something warm and reliable. I hope it becomes that for you too.

Questions & Answers

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be substituted for a lighter variation without compromising flavor and texture.

→ How can I adjust the heat level in this dish?

Omit or reduce jalapeño and cayenne pepper to lower spiciness, or add extra chili powder for more heat.

→ What are good alternatives for toppings besides cheddar?

You can try shredded Monterey Jack, pepper jack cheese, or garnish with fresh herbs like cilantro or green onions.

→ How do I thicken the chili if it’s too watery?

Simmer uncovered for an additional 10 minutes to reduce liquid and concentrate flavors.

→ Can this dish be made gluten-free?

Yes, ensure all ingredients such as broth, beans, and spices are labeled gluten-free to maintain suitability.