Beef Bean Chili Cheddar

I made this chili on a cold Sunday afternoon when I had nothing planned and a pound and a half of ground beef thawing on the counter. The smell of toasted cumin and chili powder filled the kitchen within minutes, and I remember thinking it smelled better than anything I'd ordered out in weeks. By the time it was done simmering, the whole house felt warmer, and I ended up eating two bowls standing at the stove.

I brought a pot of this to a friend's game night once, and it disappeared before halftime. Someone asked if I'd used a secret ingredient, and I realized it was just the smoked paprika and the fact that I let it simmer long enough for the flavors to actually blend. That night taught me that patience matters more than fancy techniques.

Ingredients

• Ground beef (80/20 blend): The fat content keeps the chili rich and prevents it from tasting dry, and browning it properly builds the base flavor.
• Yellow onion and red bell pepper: These add sweetness and texture, and I've learned that dicing them evenly helps them cook at the same rate.
• Garlic: Fresh garlic makes a noticeable difference, and adding it after the vegetables prevents it from burning.
• Jalapeño: Seeding it keeps the heat mild, but I've left the seeds in when I wanted more kick.
• Kidney beans and black beans: Using both gives you variety in texture, and rinsing them removes the starchy liquid that can make chili too thick.
• Crushed tomatoes: They break down into the broth and create a smooth, hearty base that clings to the beans and meat.
• Beef broth: It adds depth that water cannot match, and I've used it to adjust the consistency when the chili gets too thick.
• Chili powder, cumin, smoked paprika: These three are the backbone, and toasting them for a minute before adding liquid wakes up their flavor.
• Sharp cheddar cheese: It melts into the hot chili and adds a sharpness that balances the heat and sweetness perfectly.

Instructions

Brown the beef:

Heat oil in a large pot over medium high heat and add the ground beef, breaking it into crumbles as it cooks until no pink remains. Drain the excess fat if there is more than a couple tablespoons.

Cook the vegetables:

Toss in the onion, bell pepper, and jalapeño, stirring occasionally until they soften and the onion turns translucent. Add the garlic and cook just until fragrant, about one minute.

Toast the spices:

Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using, and let them cook for a full minute while stirring. This step makes the spices bloom and smell incredible.

Add tomatoes and broth:

Pour in the crushed tomatoes and beef broth, scraping up any browned bits stuck to the bottom of the pot. Those bits add flavor you do not want to waste.

Simmer with beans:

Stir in the drained beans, bring everything to a simmer, then reduce the heat to low and cover partially. Let it cook for 40 to 50 minutes, stirring occasionally to keep it from sticking.

Taste and adjust:

Before serving, taste the chili and add more salt, pepper, or spices as needed. It should be rich, balanced, and just the right amount of heat for your preference.

Serve with toppings:

Ladle the chili into bowls and top with shredded sharp cheddar, green onions, and sour cream if you like. The cheese melts right in and makes every bite creamy.

Save

The first time I served this with cornbread on the side, I realized why chili has been a comfort food for so long. It is filling without being heavy, and it tastes like something that took care and time even though it is not complicated. I have made it for lazy weeknights and for feeding a crowd, and it works every single time.

How to Store and Reheat

Let the chili cool completely before transferring it to an airtight container, and it will keep in the fridge for up to four days. I've found that reheating it on the stove over low heat with a splash of broth brings it back to life better than the microwave. You can also freeze it in portions for up to three months, and it thaws beautifully for quick weeknight meals.

Variations Worth Trying

I've swapped ground beef for ground turkey when I wanted something lighter, and it worked well as long as I added a little extra oil to keep it from drying out. Adding a diced chipotle pepper in adobo gives the chili a smoky, deep heat that I love when I am in the mood for bold flavor. For a vegetarian version, I've doubled the beans and added diced mushrooms, and it was hearty enough that no one missed the meat.

Serving Suggestions

This chili is perfect over steamed rice if you want to stretch it further, or with a basket of tortilla chips for scooping. I have served it with cornbread on the side more times than I can count, and the sweetness of the bread balances the heat beautifully.

• Top with diced avocado or a squeeze of lime for brightness.
• Serve alongside a simple green salad to lighten the meal.
• Use leftovers as a topping for baked potatoes or nachos.

Save

This chili has become one of those recipes I make without measuring anymore, and it still turns out right every time. I hope it becomes that easy and comforting for you too.

Recipe FAQs

→ How do I achieve tender beef in this dish?

Cook ground beef over medium-high heat until browned, breaking into small crumbles. Drain excess fat to prevent greasiness and ensure tender texture.

→ Can I adjust the heat level of the chili?

Yes, optionally add jalapeño or cayenne pepper for spiciness, or omit these to keep it mild without sacrificing flavor.

→ What beans work best for this preparation?

Kidney beans and black beans provide a creamy texture and hearty element that balance well with the beef and spices.

→ How should I finish the dish for best flavor?

Top with shredded sharp cheddar cheese and garnish with sliced green onions. A dollop of sour cream adds a cool, creamy contrast.

→ What cooking equipment is ideal?

A large heavy-bottomed pot or Dutch oven helps maintain even heat and prevents sticking during simmering.