Beef Bean Chili Cheddar (Printable)

Tender beef and creamy beans meld with sharp cheddar for a warming and flavorful dish.

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
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

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 1 tsp salt, adjust to taste
15 - 0.5 tsp freshly ground black pepper
16 - 0.25 tsp cayenne pepper (optional)

→ Toppings

17 - 1.5 cups sharp cheddar cheese, shredded
18 - Sliced green onions (optional)
19 - Sour cream (optional)

# How to Make It:

01 - Heat 1 tablespoon oil in a large heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking into crumbles, until well browned, about 6 to 8 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and jalapeño if using. Cook until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne. Stir continuously and toast for 1 minute.
05 - Pour in crushed tomatoes and beef broth. Stir to combine, scraping up browned bits from the pot’s bottom.
06 - Incorporate drained kidney and black beans. Bring to a simmer.
07 - Reduce heat to low, partially cover, and simmer gently for 40 to 50 minutes, stirring occasionally to prevent sticking.
08 - Taste and adjust salt or spices as needed. Serve topped with shredded sharp cheddar, sliced green onions, and sour cream if desired.

# Expert Suggestions:

01 -
  • It builds real depth without requiring hours of tending—just one pot and some patience.
  • The sharp cheddar melts into every spoonful, making it taste far richer than the ingredient list suggests.
  • It's naturally gluten-free and adaptable enough to feed vegetarians and meat-lovers at the same table.
02 -
  • Don't skip the step of toasting the spices after they hit the pot—this one minute transforms them from dusty powders into fragrant, complex flavors.
  • If your chili seems too thin after simmering, you can leave the lid off for the last 10 minutes to let excess liquid evaporate, but if it's too thick, a splash of broth will fix it instantly.
  • Sharp cheddar can clump up if the chili is too hot when you add it, so let it cool for just a minute if needed, or sprinkle the cheese slowly as you stir.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the chili simmers evenly without the bottom scorching, which can happen in thinner pans.
  • If you have time, brown the beef in batches rather than all at once—it browns better and doesn't steam itself, which means deeper flavor.
  • Taste as you go, but wait until the final 5 minutes to add extra salt, since everything concentrates as liquid reduces.

Return