Beef Bean Chili Cheddar (Printable)

Rich chili with tender beef, creamy beans, and sharp cheddar for a comforting meal.

# What You Need:

→ Meats

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

→ 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 - ½ tsp dried oregano
14 - 1 tsp salt
15 - ½ tsp freshly ground black pepper
16 - ¼ tsp cayenne pepper (optional)

→ Toppings

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

# How-To Steps:

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

# Helpful Tips:

01 -
  • It comes together with pantry staples and tastes like you spent all day on it.
  • The sharp cheddar melts into the chili and adds a tangy richness you cannot get from mild cheese.
  • Leftovers taste even better the next day once the spices have had time to settle in.
  • You can adjust the heat level easily depending on who is eating.
02 -
  • Do not skip draining the fat after browning the beef, or the chili will taste greasy instead of rich.
  • Toasting the spices for a full minute before adding liquid is the step that separates good chili from great chili.
  • If the chili thickens too much while simmering, add a splash of broth or water and stir it in.
03 -
  • Let the chili rest for ten minutes after cooking before serving, and the flavors will settle and taste more cohesive.
  • Use freshly shredded sharp cheddar instead of pre-shredded, because it melts smoother and tastes sharper.
  • If you want deeper flavor, make the chili a day ahead and reheat it gently before serving.

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