Beef Bean Chili Cheddar (Printable)
Savory chili featuring ground beef, beans, and sharp cheddar for a hearty 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)
# How to Make It:
01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add the diced onion, garlic, bell pepper, and jalapeño to the pot. Sauté for 4 to 5 minutes, until the vegetables soften.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute while stirring until fragrant.
04 - Mix in the tomato paste thoroughly.
05 - Pour in the crushed tomatoes and beef broth, then stir to combine.
06 - Stir in kidney beans and black beans. Bring the mixture to a simmer.
07 - Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
08 - Taste and adjust salt and spices as needed.
09 - Ladle chili into bowls and garnish with shredded cheddar cheese and, if desired, cilantro, green onions, or sour cream.
# Expert Advice:
01 -
- It comes together in about an hour, which means you can decide to make it on a whim and still have time to clean up before guests arrive.
- The combination of two types of beans gives it a texture that feels substantial without being heavy, and the sharp cheddar on top adds a richness that makes every spoonful feel indulgent.
- Leftovers actually taste better the next day, so you can make a big batch and enjoy it twice without any extra work.
02 -
- If you skip draining the beef, the chili will have a greasy film on top that no amount of simmering will fix, so take the extra minute to do it right.
- Letting the chili sit for even ten minutes before serving allows the flavors to settle and the texture to thicken, which makes a noticeable difference in every bite.
03 -
- If your chili tastes a little flat, a teaspoon of cocoa powder or a splash of apple cider vinegar can add depth and brightness without being detectable.
- For a thicker consistency, mash a few spoonfuls of beans against the side of the pot during the last ten minutes of cooking, which releases their starches and naturally thickens the sauce.