Beef Bean Chili Cheddar (Printable)
Robust chili blending tender beef, beans, spices, and sharp cheddar topping for warm, satisfying meals.
# What You Need:
→ Meats
01 - 1.5 lbs ground beef (80/20)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 3 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
→ Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth (gluten-free if needed)
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon black pepper
15 - 1 teaspoon salt, plus more to taste
16 - 0.25 teaspoon cayenne pepper (optional)
→ Toppings
17 - 1.5 cups shredded sharp cheddar cheese
18 - 0.5 cup sour cream (optional)
19 - 0.25 cup fresh cilantro or green onion, chopped (optional)
# Steps:
01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
02 - Add diced onion, green bell pepper, jalapeño if using, and minced garlic to the pot. Cook, stirring occasionally, until softened and fragrant, about 4 to 5 minutes.
03 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper if using. Cook for 1 minute to release the spices' aromas.
04 - Pour in crushed tomatoes and beef broth. Stir to combine. Add drained kidney and black beans and mix well.
05 - Bring mixture to a simmer. Reduce heat to low and cook uncovered for 35 to 40 minutes, stirring occasionally, until the chili thickens and flavors meld.
06 - Taste and adjust seasoning if needed. Serve hot, topped with shredded sharp cheddar cheese, sour cream, and chopped cilantro or green onion as desired.
# Expert Advice:
01 -
- It's naturally filling without being heavy, and the combination of two beans with beef gives you layers of texture that keep every spoonful interesting.
- The spice blend toasts in the pot before the liquid goes in, which is the secret to why it tastes so much more complex than the basic ingredients suggest.
- Sharp cheddar on top transforms it from everyday to special, and you can make the whole thing ahead and reheat it beautifully.
02 -
- Don't drain the fat from the browned beef unless there's a visible pool sitting on top—that rendered fat carries flavor that will disappear if you discard it.
- Toasting the spices for that one minute transforms them from dusty powder into something that smells alive and tastes three times more complex than if you skip this step.
- Rinsing your canned beans removes some of the starch that would make the chili gluey and one-note, so don't be tempted to skip this either.
03 -
- Make this on a Sunday and eat from it all week—it actually tastes better the next day once everything has settled together overnight, and it reheats beautifully in a pot over low heat with a splash of water to loosen it up if needed.
- If you accidentally make it too thick, just stir in a bit more broth, and if it's too thin when you're ready to serve, you can cook it uncovered for another ten minutes to concentrate it down.