Beef Bean Chili Cheddar (Print Version)
A savory blend of beef, kidney beans, spices, and melted cheddar for a cozy meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Tomatoes
06 - 1 can (28 oz) crushed tomatoes
07 - 2 tbsp tomato paste
→ Spices & Seasonings
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1 tsp salt
14 - 1/2 tsp black pepper
→ Liquids
15 - 1 cup beef broth
→ Toppings
16 - 1 cup shredded cheddar cheese
17 - Sliced green onions
18 - Sour cream
# How to Make It:
01 - In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the onion, bell pepper, and garlic. Sauté for 4–5 minutes until the vegetables are softened.
03 - Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the tomato paste and stir to combine.
05 - Pour in the crushed tomatoes and beef broth. Bring to a simmer.
06 - Add the kidney beans. Stir well. Reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning if needed. Ladle chili into bowls. Top each serving with shredded cheddar cheese, green onions, and a dollop of sour cream if desired.
# Expert Advice:
01 -
- It comes together in one pot and somehow tastes even better when reheated, making it perfect for busy weeks or feeding a crowd
- The balance of beef, beans, and spices creates that hearty, satisfying flavor that feels like a warm hug on cold days
02 -
- Letting the chili simmer low and slow is absolutely essential for the flavors to meld together into something special
- The spices need that minute of cooking in the fat to fully bloom and develop their full potential
03 -
- Use a heavy pot or Dutch oven if you have one, it distributes heat more evenly and prevents hot spots
- Wait to add salt until after the chili has simmered, as it concentrates during cooking