Beef Bean Chili Cheddar (Printable)
Savory chili featuring ground beef, beans, and melted cheddar for a cozy, comforting meal.
# What You'll Need:
→ Meats
01 - 1 pound ground beef (80/20 recommended)
→ Vegetables & Aromatics
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional)
→ Beans
07 - 1 can (15 ounces) kidney beans, drained and rinsed
08 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 ounces) crushed tomatoes
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1 1/2 teaspoons kosher salt
17 - 1/2 teaspoon black pepper
→ Toppings
18 - 1 1/2 cups sharp cheddar cheese, shredded
19 - Sour cream, sliced green onions, chopped cilantro (optional)
# How To Make It:
01 - In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.
02 - Add onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed.
07 - Ladle chili into bowls. Top each serving with shredded cheddar cheese, and add optional toppings if desired. Serve hot.
# Expert Tips:
01 -
- This chili hits that perfect balance between rich beefy depth and bright spice that keeps you coming back for another spoonful.
- It is one of those rare recipes that actually tastes better the next day, making it ideal for meal prep or feeding a crowd.
02 -
- I once skipped draining the beef fat because the recipe said if needed, and learned the hard way that it definitely is needed unless you want chili soup.
- The spices need that full minute of cooking time to bloom, otherwise the chili will taste raw and dusty.
03 -
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how it melts and tastes.
- If the chili seems too thick after refrigerating, add a splash of broth or water when reheating.