Beef Bean Chili Cheddar Cheese (Printable)

Hearty beef and kidney bean chili seasoned with aromatic spices and finished with melted cheddar cheese

# What You'll Need:

→ 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 thoroughly.
05 - Pour in the crushed tomatoes and beef broth. Bring to a simmer.
06 - Add the kidney beans and stir well. Reduce heat to low, cover, and 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 Advice:

01 -
  • It freezes beautifully, so you can make a double batch and always have comfort food ready
  • The spice blend hits that perfect balance where kids still love it but adults get real flavor
  • Leftovers actually improve overnight, making it ideal for meal prep Sundays
02 -
  • The longer it simmers, the thicker it gets, so don't panic if it seems loose at first
  • Adding cheese directly into the hot bowl creates that perfect melty layer everyone fights over
03 -
  • Let your chili rest for 10 minutes off the heat before serving, which gives the flavors time to settle
  • Grate your own cheddar instead of buying pre-shredded, since it melts so much better

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