Beef and Bean Chili (Printable View)
Hearty beef and bean chili with sharp cheddar.
# What You’ll Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 preferred)
→ 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 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 0.5 tsp black pepper
15 - 1 tsp salt (plus more to taste)
16 - 0.25 tsp cayenne pepper (optional)
→ Toppings
17 - 1.5 cups sharp cheddar cheese, shredded
18 - 0.5 cup sour cream (optional)
19 - 0.25 cup fresh cilantro or green onion, chopped (optional)
# Cooking Steps:
01 - In a large Dutch oven or heavy pot over medium-high heat, cook ground beef until browned and no longer pink, about 6 to 8 minutes, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, jalapeño (if using), and minced garlic to the pot. Sauté for 4 to 5 minutes until softened and fragrant.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper. Cook for 1 minute to release the spices' aroma.
04 - Pour in crushed tomatoes and beef broth. Stir in kidney and black beans until evenly combined.
05 - Bring mixture to a simmer, then reduce heat to low and cook uncovered for 35 to 40 minutes, stirring occasionally, until thickened and flavors meld.
06 - Taste the chili and adjust seasoning as desired. Serve hot topped with shredded sharp cheddar, sour cream, and fresh cilantro or green onion if preferred.
# Expert Tips:
01 -
- It comes together in just over an hour but tastes like it's been simmering all day.
- The sharp cheddar on top is the secret that turns ordinary chili into something people actually request.
- You can make a huge batch and freeze half, which means future you gets a free dinner.
02 -
- Don't skip draining and rinsing your canned beans, that starchy liquid makes the chili gluey instead of rich.
- The spice toasting step isn't optional, it's what separates this from tasting like a generic spice packet.
- Tasting and adjusting at the end matters more than following measurements perfectly, everyone's beef and spices are slightly different.
03 -
- Use 80/20 ground beef, not the leanest option, because that fat carries the flavors and keeps everything tender.
- Always taste before serving and keep salt nearby, because the final adjustment is what makes it sing.