Beef Bean Chili Cheddar

The first snow of winter was falling when my roommate walked in with a bag of groceries and announced we were making chili. She had this theory that the longer it simmered, the better the day would be, and honestly I think she might have been right. We spent the afternoon adding spices, tasting, and waiting while the house filled with that incredible rich aroma that makes everyone gravitate toward the kitchen.

Last February I made this for my sister after she came home from a terrible day at work. I kept checking the pot, adding a pinch more chili powder, stirring extra gently as if that would somehow transfer comfort into the bowl. She ate two helpings and told me it fixed everything, which I know was an exaggeration but also exactly the kind of moment food is made for.

Ingredients

• 1 lb ground beef: The foundation of the chili, providing rich protein and savory depth that carries all the spices
• 1 medium onion, finely chopped: Adds natural sweetness and aromatic base that mellows as it cooks down
• 1 red bell pepper, diced: Brings subtle sweetness and beautiful color contrast against the deep red sauce
• 2 cloves garlic, minced: Essential aromatic that builds layers of flavor right from the start
• 2 cans kidney beans, drained and rinsed: Creamy, hearty texture and plant protein that make the chili satisfying
• 1 can crushed tomatoes: The saucy backbone that creates that perfect simmer consistency
• 2 tbsp tomato paste: Concentrated tomato flavor that deepens the overall richness
• 2 tbsp chili powder: The primary spice that gives chili its signature warm flavor profile
• 1 tsp ground cumin: Earthy, nutty notes that balance the heat and add complexity
• 1 tsp smoked paprika: Adds subtle smokiness that makes the chili taste like it cooked all day
• 1/2 tsp cayenne pepper: Optional heat that you can adjust based on your spice tolerance
• 1 tsp dried oregano: Herbal notes that round out the spice blend beautifully
• 1 tsp salt: Enhances all the other flavors and brings everything together
• 1/2 tsp black pepper: Adds gentle warmth and depth to the background
• 1 cup beef broth: Creates the perfect simmering liquid and adds another layer of savory flavor
• 1 cup shredded cheddar cheese: Melty, creamy topping that makes every bite feel indulgent
• Sliced green onions: Fresh, bright garnish that cuts through the richness
• Sour cream: Cool, tangy element that balances the spices perfectly

Instructions

Brown the beef:

Cook the ground beef in a large pot over medium-high heat, breaking it apart with your spoon until it is nicely browned and cooked through, about 5 minutes. Drain any excess fat if there is a lot pooled in the pot.

Soften the vegetables:

Add the chopped onion, diced bell pepper, and minced garlic to the pot with the beef. Sauté everything together for 4 to 5 minutes until the vegetables have softened and the garlic is fragrant.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Let the spices cook for just 1 minute until they become incredibly aromatic and bloom in the heat.

Add the tomato base:

Mix in the tomato paste until it is well combined with the beef and vegetables, coating everything evenly.

Create the sauce:

Pour in the crushed tomatoes and beef broth, stirring everything together. Bring the mixture to a gentle simmer, watching as it transforms into a rich, fragrant base.

Add the beans and simmer:

Stir in the kidney beans, reduce the heat to low, and cover the pot. Let the chili simmer gently for 45 minutes, stirring occasionally to prevent anything from sticking to the bottom.

Taste and adjust:

Give the chili a taste and add more salt or spices if you think it needs a little extra something.

Finish and serve:

Ladle the hot chili into bowls and top each serving with shredded cheddar cheese, sliced green onions, and a dollop of sour cream if you like.

Save

My dad claims his secret to great chili is patience, but I am pretty sure it is actually the extra cheddar cheese he piles on top. Every time we have it now, he grates way more than anyone needs and says the cheese is the most important ingredient, which makes me laugh but I always end up doing the same thing.

Making It Your Own

Once you have made this a few times, you will start developing a sense for what you like. I have found that adding a diced jalapeño with the bell pepper gives it a nice kick without being overwhelming.

Perfect Pairings

Cornbread is the classic choice for a reason, that sweet, buttery flavor complements the spices so well. Sometimes I serve it over rice if I want to stretch it further, or with tortilla chips for extra crunch.

The Leftover Magic

Something miraculous happens to chili overnight in the refrigerator. The flavors continue developing and melding until the next day it somehow tastes even better than when it was fresh.

• Make a double batch and freeze portions for those nights when cooking feels impossible
• Reheat gently with a splash of broth if it has thickened up too much
• Try loading leftovers onto baked potatoes or nachos for a completely different meal

Save

There is something so comforting about a pot of chili bubbling away on the stove, filling the whole house with warmth and wonderful smells. I hope this recipe finds its way into your regular rotation and creates its own memories around your table.

Recipe FAQs

→ What type of beans are used?

Kidney beans are used for their firm texture and ability to absorb the chili's spices well.

→ Can I use alternative meats?

Yes, ground turkey or chicken can be substituted for a lighter variation.

→ How long should the chili simmer?

The chili simmers covered for about 45 minutes to develop deep flavors.

→ What spices give it heat?

Chili powder, smoked paprika, cumin, and cayenne pepper contribute warmth and complexity.

→ How is the dish typically served?

It is topped with shredded cheddar cheese, with optional green onions and sour cream for added richness.