Beef Bean Chili Cheddar (Printable View)
A rich blend of beef, beans, and spices topped with sharp cheddar for a warming main dish.
# What You’ll Need:
→ Meats
01 - 1.5 lbs ground beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (optional)
→ Beans
06 - 2 cans (15 oz each) 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
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 0.5 tsp salt or to taste
15 - 0.25 tsp ground black pepper
16 - 0.25 tsp cayenne pepper (optional)
→ Toppings
17 - 1.5 cups shredded cheddar cheese
18 - Chopped fresh cilantro (optional)
19 - Sliced green onions (optional)
# Cooking Steps:
01 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart until browned. Drain excess fat if needed.
02 - Add chopped onion, diced red bell pepper, minced garlic, and jalapeño if using. Cook for 4 to 5 minutes until softened.
03 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute until aromatic.
04 - Stir in crushed tomatoes, beef broth, kidney beans, and black beans until well combined.
05 - Bring mixture to a boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally.
06 - Taste the chili and adjust salt or spices as needed. Add a splash of water or broth if it’s too thick.
07 - Ladle chili into bowls. Top with shredded cheddar cheese and garnish with chopped cilantro and sliced green onions if desired. Serve warm.
# Expert Tips:
01 -
- It's the kind of meal that fills your whole kitchen with warmth and aroma without demanding your constant attention.
- One pot, minimal fuss, and somehow it tastes even more satisfying the next day when you reheat it.
- Feeds a crowd generously, makes incredible leftovers, and costs way less than takeout.
02 -
- Draining and rinsing your canned beans isn't just a suggestion—it removes the starchy liquid that can turn your beautiful chili into something gluey and one-dimensional.
- The chili will thicken as it sits, so if it looks slightly loose after simmering, that's perfect; by the next day it'll be gloriously thick.
- Taste before you serve, not after—a pinch of salt at the end can completely transform something that feels like it's missing something into exactly what it should be.
03 -
- Brown your beef in batches if your pot is small—crowding the pan steams the meat instead of caramelizing it, which costs you flavor you can never get back.
- Save some of the liquid from rinsing your beans to add back at the end if things get too thick—it seasons the chili while hydrating it.
- Make a double batch and freeze half, because reheated chili is one of those rare dishes that tastes better the second time around.