Beef and Bean Chili Cheddar (Printable Version)

A savory blend of beef, beans, and melted cheddar in a rich tomato sauce, ideal for a comforting meal.

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper (red or green), 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)

# Directions:

01 - Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if needed.
02 - Add diced onion, minced garlic, diced bell pepper, and chopped jalapeño to the pot. Cook for 4 to 5 minutes until 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 - Mix in the tomato paste thoroughly with the vegetable and spice mixture.
05 - Pour in crushed tomatoes and beef broth, stirring to combine.
06 - Add kidney beans and black beans to the pot and stir well.
07 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
08 - Taste and adjust salt or spices as preferred.
09 - Ladle chili into bowls and garnish with shredded cheddar cheese, chopped cilantro or green onions, and sour cream if desired.

# Expert Tips:

01 -
  • It comes together in one pot, so cleanup is almost as easy as eating it.
  • The flavors deepen as it simmers, filling your kitchen with that warm, savory smell that makes everyone wander in asking whats for dinner.
  • Leftovers taste even better the next day, and it freezes beautifully for those nights when cooking feels impossible.
02 -
  • Draining the fat after browning the beef keeps the chili from tasting oily and heavy.
  • Toasting the spices for a full minute before adding liquid wakes up their flavor and prevents that raw, dusty taste.
  • If your chili looks too thin, simmer it uncovered for the last 10 minutes to thicken it up naturally.
03 -
  • A spoonful of tomato paste adds concentrated tomato flavor without thinning the chili, so dont skip it even if it seems small.
  • Let the chili rest for 10 minutes after cooking before serving, it gives the flavors time to settle and the texture thickens just enough.
  • Use sharp cheddar instead of mild, the tangy bite cuts through the richness and makes every spoonful more interesting.

Go Back