Beef and Bean Chili Cheddar (Printable Format)
Savory blend of beef, two beans, and melted cheddar for comforting, flavorful meals.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 recommended)
→ Vegetables & Aromatics
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional for heat)
→ Beans
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper (optional)
16 - 1 1/2 tsp kosher salt (to taste)
17 - 1/2 tsp black pepper
→ Toppings
18 - 1 1/2 cups sharp cheddar cheese, shredded
19 - Sour cream, sliced green onions, chopped cilantro (optional)
# How-To Steps:
01 - In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.
02 - Add onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed.
07 - Ladle chili into bowls. Top each serving with shredded cheddar cheese, and add optional toppings if desired. Serve hot.
# Expert Suggestions:
01 -
- The combination of two beans creates a texture that keeps every bite interesting
- Cheddar melting on top creates the most satisfying first bite
- This chili actually tastes better after sitting in the fridge overnight
02 -
- Simmering with the lid slightly ajar helps the chili thicken naturally without reducing too quickly
- Cheddar tastes best when it melts directly onto the hot chili rather than being stirred in while cooking
03 -
- Rinse beans thoroughly or the chili will have a weird cloudy texture
- A coffee splash from your morning mug adds incredible depth nobody will taste