Beef Bean Chili Cheddar Cheese

The first time I made this chili was during a snowstorm that trapped us inside for three days straight. My husband kept peering into the pot every twenty minutes, asking if it was ready yet. That long simmer really does something magical that you can't rush. Now it's our blizzard tradition, and honestly, I sometimes hope for snow just as an excuse.

Last winter my sister dropped by unexpectedly when this was simmering. She ended up staying for three bowls and taking the rest home in Tupperware. Something about a house smelling like chili makes people cancel their other plans and pull up a chair instead.

Ingredients

• Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without being greasy
• Onion and red bell pepper: These create the flavor foundation, so don't rush the sauté step
• Garlic: Fresh minced makes a difference over pre-minced jars here
• Kidney beans: Rinse them thoroughly to remove the canned taste and excess sodium
• Crushed tomatoes: The 28-ounce can gives you that perfect thick, stewy consistency
• Tomato paste: This concentrates the tomato flavor and adds depth to the base
• Chili powder: Use a quality brand you trust since it's the main flavor driver
• Ground cumin: Adds that earthy, warm note that makes chili taste like chili
• Smoked paprika: The secret ingredient that gives you that slow-cooked flavor quickly
• Cayenne pepper: Optional, but nice if you like a little warmth in the background
• Dried oregano: Brings a subtle herbal note that rounds out the spices
• Salt and black pepper: Taste at the end since the beef broth and cheese add saltiness
• Beef broth: Homemade is best, but a good store-bought one works perfectly
• Cheddar cheese: Sharp cheddar gives you the best flavor contrast to the rich chili
• Green onions and sour cream: These cool and brighten each bite, making it a complete meal

Instructions

Brown the beef:

Cook the ground beef over medium-high heat in a large pot or Dutch oven, breaking it apart with your spoon until it's fully browned, about 5 minutes. Drain the excess fat if there's more than a couple tablespoons, otherwise leave it for flavor.

Soften the vegetables:

Add the chopped onion, diced red bell pepper, and minced garlic right into the pot with the beef. Sauté everything together for 4 to 5 minutes until the vegetables are fragrant and softened, stirring occasionally.

Bloom the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Let them cook with the beef and vegetables for about 1 minute until you can really smell the spices warming up.

Add the tomato base:

Stir in the tomato paste until it's well distributed through the meat and vegetables. This step concentrates the tomato flavor before you add the liquid.

Add the liquids and beans:

Pour in the crushed tomatoes and beef broth, then add the drained kidney beans. Stir everything together and bring it to a gentle simmer.

Simmer low and slow:

Reduce the heat to low, cover the pot, and let it simmer for 45 minutes. Stir it occasionally so nothing sticks to the bottom, and you'll notice the flavors really coming together.

Season and serve:

Taste the chili and add more salt or pepper if it needs it. Ladle it into bowls and top each serving with shredded cheddar cheese, green onions, and a dollop of sour cream.

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My friend's teenage son, who survives on chicken nuggets, tried this on a dare and ended up asking for the recipe. That's the power of good cheddar cheese and a properly simmered pot of chili.

Making It Your Own

Ground turkey works beautifully if you want something lighter, though you might need an extra splash of olive oil since there's less fat. Sometimes I add a diced jalapeño with the bell pepper when I'm feeling adventurous. A splash of coffee or a square of dark chocolate melted into the simmering pot adds incredible depth that nobody can quite identify.

Serving Ideas

Cornbread is non-negotiable in our house, but my sister serves hers over fluffy white rice. Tortilla chips add a perfect salty crunch, and a simple green salad with vinaigrette cuts through the richness nicely. My dad always crumbles saltine crackers on top, which I secretly love but pretend is weird.

Make Ahead Strategy

This chili freezes exceptionally well and actually tastes better on day two or three. I make a double batch on Sunday and portion it into containers for easy weekday lunches. The flavors continue to develop, making it one of those rare dishes that improves with patience.

• Cool the chili completely before freezing to prevent ice crystals
• Thaw overnight in the refrigerator and reheat gently on the stovetop
• Add a splash of water or broth when reheating since it thickens in the fridge

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There's something deeply satisfying about putting a pot of chili on the stove and watching it transform into something that brings people together. Hope this becomes a staple in your house too.

Recipe FAQs

→ Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as the flavors have more time to meld together. Store in an airtight container in the refrigerator for up to 4 days.

→ What can I serve with this chili?

Cornbread, rice, or tortilla chips make excellent sides. The chili also pairs well with a simple green salad or crusty bread for soaking up the flavorful broth.

→ Can I freeze this chili?

Absolutely. Let the chili cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

→ How can I make this chili spicier?

Add diced jalapeño peppers with the vegetables, increase the cayenne pepper, or include some chopped chipotle peppers in adobo sauce for a smoky heat adjustment.

→ Can I use different types of beans?

Yes, black beans, pinto beans, or a combination of beans work wonderfully in this dish. Just maintain the same total amount of beans for the best texture and consistency.

→ Is this suitable for meal prep?

Perfect for meal prep. The chili portion easily into 6 servings and reheats beautifully in the microwave or on the stovetop. Add fresh toppings when serving for the best experience.