Beef Bean Chili Cheddar

I was standing in my kitchen one Sunday afternoon, staring at a half-empty pantry and a package of ground beef thawing on the counter. My neighbor had just texted asking if we were still on for the football game that evening, and I realized I had promised to bring something hearty. That's when this chili was born, not from careful planning, but from necessity and a hunch that beans, beef, and a little heat could save the day.

I remember ladling this into mismatched bowls that night, watching my friends pile on cheese and sour cream while the game played in the background. Someone said it tasted like the chili their mom used to make, and that comment stuck with me because I realized I had accidentally made something that felt like home, even though I was just winging it.

Ingredients

• Ground beef: I use 85% lean because a little fat adds flavor, but if you drain it well after browning, you won't end up with a greasy pot.
• Onion: Yellow or white onions work best here since they sweeten as they cook and create a savory base that holds everything together.
• Garlic: Fresh cloves are worth the extra minute of chopping because they release an aroma that fills the kitchen and makes the chili smell like it's been simmering for hours.
• Bell pepper: I've used both red and green, and honestly, red adds a slight sweetness that balances the heat, but green works just fine if that's what you have.
• Jalapeño: Seeding it keeps the heat manageable, but if you like a little kick, leave a few seeds in and taste as you go.
• Kidney beans: These hold their shape well during the long simmer and add a creamy texture that thickens the chili naturally.
• Black beans: I love the contrast they bring, both in color and in the way they soften just a bit more than the kidney beans.
• Crushed tomatoes: The 28-ounce can is the backbone of the sauce, and I've learned that good-quality tomatoes make a noticeable difference in the final taste.
• Beef broth: This adds depth that water just can't match, and if you use low-sodium, you can control the salt level yourself.
• Tomato paste: Just two tablespoons intensify the tomato flavor and give the chili a richer, darker color.
• Chili powder: This is where the warmth comes from, and I always use a fresh jar because stale chili powder tastes flat.
• Ground cumin: It adds an earthy note that makes the chili taste complex, even though the recipe is simple.
• Smoked paprika: I discovered this by accident when I ran out of regular paprika, and now I won't make chili without it because of the subtle smokiness it brings.
• Dried oregano: A small amount goes a long way, and it ties the spices together in a way that feels balanced.
• Salt and black pepper: I add these early but always taste at the end because the broth and cheese both add saltiness.
• Cayenne pepper: Optional, but if you want a lingering heat that builds with each bite, this is the spice to include.
• Sharp cheddar cheese: Mild cheddar melts nicely, but sharp cheddar has a bite that stands up to the bold flavors in the chili.
• Cilantro or green onions: Fresh herbs on top add a brightness that cuts through the richness, and they make the bowl look more inviting.
• Sour cream: A dollop cools things down and adds a creamy contrast that I find irresistible.

Instructions

Brown the beef:

Heat your pot over medium-high and add the ground beef, breaking it apart with a wooden spoon as it sizzles and releases its juices. Once it's no longer pink and has developed some crispy browned bits, drain off any excess fat so the chili doesn't feel greasy.

Soften the vegetables:

Toss in the onion, garlic, bell pepper, and jalapeño, stirring them into the beef until the onion turns translucent and the garlic starts to smell sweet and fragrant. This step builds the aromatic foundation, so don't rush it.

Toast the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne, stirring constantly for about a minute until the spices bloom and the kitchen smells warm and inviting.

Add the tomato paste:

Stir in the tomato paste and let it cook for another minute, coating the beef and vegetables in a thick, rich layer.

Pour in the liquids:

Add the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot because that's where a lot of the flavor hides.

Stir in the beans:

Fold in the kidney beans and black beans, making sure they're evenly distributed throughout the pot.

Simmer low and slow:

Bring everything to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring occasionally to keep anything from sticking. The longer it simmers, the more the flavors meld together into something cohesive and comforting.

Adjust the seasoning:

Taste the chili and add more salt, pepper, or cayenne if needed, because everyone's palate is different.

Serve and top:

Ladle the chili into bowls and immediately top with a generous handful of shredded cheddar, along with cilantro, green onions, or sour cream if you're feeling fancy.

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There's a moment when you lift the lid after that 30-minute simmer and the steam rises up, carrying with it the smell of cumin and tomatoes and a little bit of heat, and you realize this pot of chili has turned into something worth sharing. I've served this to picky eaters, hungry teenagers, and friends who claim they don't like beans, and every time, the bowls come back empty.

Making It Your Own

I've swapped ground beef for ground turkey when I wanted something lighter, and the chili still had plenty of flavor as long as I didn't skimp on the spices. You can also throw in a cup of corn or some diced zucchini during the last ten minutes of simmering if you want to sneak in extra vegetables without changing the character of the dish.

What to Serve Alongside

Cornbread is the obvious choice, but I've also served this with crusty sourdough or even over a baked potato, which turns it into a full meal that feels hearty and satisfying. A simple green salad with a tangy vinaigrette on the side cuts through the richness and makes the whole meal feel balanced.

Storage and Reheating

This chili keeps in the fridge for up to four days, and I've found that it tastes even better on day two after the spices have had more time to marry. When reheating, add a splash of broth or water to loosen it up since it tends to thicken as it sits.

• If you're freezing it, leave out the toppings and store it in airtight containers for up to three months.
• Thaw it in the fridge overnight and reheat it gently on the stove, stirring often to prevent scorching.
• Top with fresh cheese and herbs just before serving so they taste bright and vibrant.

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This chili has become my go-to whenever I need something reliable, warm, and satisfying, and I hope it finds a place in your kitchen too. There's something deeply comforting about a pot of chili simmering on the stove, filling the house with the promise of a good meal ahead.

Recipe FAQs

→ What beans are used in this chili?

Kidney beans and black beans are combined to provide texture and flavor.

→ Can I make it spicier?

Adding jalapeño and cayenne pepper increases the heat level according to your preference.

→ What cheese complements this dish?

Sharp cheddar cheese melts perfectly on top, adding a rich, creamy contrast.

→ Is this dish gluten-free?

Yes, when using gluten-free broth and spices, this chili is suitable for gluten-free diets.

→ Can I use other meats as a substitute?

Ground turkey or chicken can replace beef for a lighter version without sacrificing flavor.