Beef Bean Chili Cheddar (Printable)
Hearty chili featuring ground beef, beans, and sharp cheddar for a warm, satisfying dish.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper (red or green), diced
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
10 - 2 tbsp tomato paste
→ Spices
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt (or to taste)
16 - ¼ tsp black pepper
17 - ¼ tsp cayenne pepper (optional)
→ Toppings
18 - 1 cup shredded sharp cheddar cheese
19 - ¼ cup chopped fresh cilantro or green onions (optional)
20 - Sour cream (optional)
# Directions:
01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart, until browned and fully cooked. Drain excess fat if needed.
02 - Add diced onion, garlic, bell pepper, and jalapeño to the pot. Sauté for 4 to 5 minutes until the vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook, stirring, for 1 minute until fragrant.
04 - Mix tomato paste into the pot until evenly distributed.
05 - Pour in crushed tomatoes and beef broth, stirring to combine.
06 - Add drained kidney and black beans, then bring the mixture to a simmer.
07 - Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
08 - Taste and modify seasoning as necessary before serving.
09 - Ladle chili into bowls and garnish each portion with shredded cheddar cheese and optional cilantro, green onions, or sour cream.
# Cooking Tips:
01 -
- It tastes better the next day, which means less work when you need it most.
- You can double the batch and freeze half without losing any flavor or texture.
- The toppings turn a simple pot of chili into something that feels special every time.
02 -
- Don't skip draining the beans, the canning liquid makes the chili taste metallic and thin.
- Browning the beef until it's actually brown, not gray, is where half the flavor comes from.
- If you add the spices too early they burn, if you add them too late they taste raw, one minute in the hot pot is perfect.
03 -
- Make it a day ahead, the flavors deepen overnight and reheating takes five minutes.
- Freeze individual portions in mason jars, leave an inch of space at the top so they don't crack.
- Toast the cumin and chili powder in a dry pan for thirty seconds before adding them, it wakes up the oils and makes everything smell incredible.