Beef Bean Chili Sharp Cheddar

There's something about the smell of beef browning in a hot pot that instantly transforms an ordinary Tuesday into something worth celebrating. My neighbor stopped by one October afternoon when I was making this chili, and the aroma alone had her asking for the recipe before she'd even tasted it. That's when I knew this wasn't just another weeknight dinner—it was the kind of dish that makes people linger at the table, asking for seconds, then thirds.

I made this for a game night that turned into an impromptu dinner party, and people literally fought over the last ladle-full. Someone joked that my chili was so good it should be illegal, and honestly, after watching everyone go back for thirds, I wasn't going to argue with them.

Ingredients

• Ground beef (1½ lbs, 80/20 blend): The 80/20 ratio gives you enough fat for flavor without the grease slick on top—this matters more than you'd think.
• Yellow onion (1 large, diced): Sweet onions are tempting, but yellow onions have the backbone this chili needs.
• Red bell pepper (1, diced): It softens into the base and adds a subtle sweetness that balances the spices.
• Garlic (2 cloves, minced): Fresh is non-negotiable here; jarred garlic will taste like you're making it from a can.
• Jalapeño (1, seeded and chopped, optional): Leave the seeds in if you want real heat, or skip it entirely if you're serving people who prefer mild.
• Kidney beans and black beans (1 can each, drained and rinsed): Rinsing them actually matters—it removes excess sodium and starch that can cloud your broth.
• Crushed tomatoes (1 can, 28 oz): Don't use tomato sauce or paste here; you need the chunks and juice for body.
• Beef broth (1 cup): Low-sodium is your friend because you're already seasoning aggressively.
• Chili powder (2 tbsp): The workhorse of this dish—buy it from somewhere with good turnover so it's actually flavorful.
• Cumin (1 tsp): This is what makes people say 'I can't quite place it, but it's amazing.'
• Smoked paprika (1 tsp): It whispers smoke without shouting; the regular stuff will taste flat by comparison.
• Dried oregano (½ tsp): A light hand here prevents it from tasting medicinal.
• Salt and pepper: You'll adjust these at the end, so don't be shy with the initial seasoning.
• Cayenne pepper (¼ tsp, optional): This is pure heat with no flavor, so use it if you want spice without complexity.
• Sharp cheddar (1½ cups, shredded): Mild cheddar will disappear into the chili; sharp cheddar announces itself and makes every bite better.
• Green onions and sour cream (optional toppings): These are the finishing touches that make people think you worked way harder than you did.

Instructions

Get your pot hot and brown the beef:

Use a heavy pot or Dutch oven and let it get properly hot before the beef hits—that's how you get those dark, caramelized bits instead of steamed ground meat. Breaking it into small crumbles as it cooks gives you more surface area for browning, which means more flavor.

Soften the vegetables:

Once the beef is browned, add your onion, bell pepper, and jalapeño to the warm pot where the fat is still sizzling. You want them tender but not mushy, which takes about five minutes and fills your kitchen with the smell of something really good happening.

Build the flavor with garlic and spices:

Garlic burns easily, so add it after the other vegetables have softened. Then come the spices—toasting them for a full minute might seem slow, but it wakes them up and deepens their flavor in ways that skipping this step will rob you of.

Add the liquid and tomatoes:

Pour in your crushed tomatoes and broth, and if there are any browned bits stuck to the bottom of the pot, scrape them loose with your spoon. Those bits are concentrated flavor that deserves to be in your chili.

Add the beans and simmer:

Stir in your drained beans and bring everything to a gentle simmer. Lower the heat, partially cover the pot, and let it bubble away for 40–50 minutes, stirring occasionally so nothing sticks to the bottom and burns.

Taste and adjust:

Near the end, taste it and add more salt, pepper, or spices as you see fit. This is your chili, and you get to make it exactly how you like it.

Serve with the good stuff on top:

Ladle it into bowls, pile on the sharp cheddar so it melts into creamy pockets, add some green onions for brightness, and a dollop of sour cream for cooling richness.

Save

The first time someone told me this chili reminded them of their grandmother's recipe, I realized that food isn't really about the ingredients—it's about the moment when someone feels cared for by what you've made. That's worth the hour of simmering.

Why This Chili Works Every Time

The magic is in the combination of beef, beans, and tomatoes simmering long enough for everything to get to know each other. The spice blend is balanced so nothing dominates, and the sharp cheddar on top adds a bright, tangy note that keeps it from being heavy. It's forgiving enough that small variations don't ruin it, yet precise enough that when you follow it closely, you get something genuinely impressive.

Variations and Substitutions

Ground turkey makes this lighter without sacrificing heartiness, though it absorbs flavors differently so you might need slightly more seasoning. A chipotle pepper in adobo sauce adds smokiness that makes people wonder what your secret is. You can serve it over rice instead of in a bowl, with cornbread on the side, or over tortilla chips for something closer to chili fries.

Making It Your Own

The beauty of chili is that it's infinitely adaptable while staying fundamentally itself. If heat is your thing, add more cayenne or leave jalapeño seeds in; if you're cooking for people who prefer mild, reduce everything spicy by half. For a vegetarian version, skip the beef entirely and double the beans or add diced mushrooms for meaty texture.

• Keep your sharp cheddar separate until serving so it stays a vibrant topping instead of melting into the chili.
• Make this a day ahead and reheat it gently—chili actually tastes better the next day when everything has had time to meld.
• Freeze it in portions so you have comfort in a container whenever you need it most.

Save

This chili is the kind of dish that makes your home feel like a place where people want to be, and where leftovers disappear faster than you expected. That's what good food does.

Recipe Questions & Answers

→ What type of beef is best for this chili?

Use an 80/20 ground beef blend for a good balance of flavor and fat that keeps the chili juicy.

→ Can I adjust the heat level?

Yes, omit jalapeño and cayenne pepper for a milder version, or add chipotle pepper for smoky heat.

→ Are there suitable substitutions for beans?

Kidney and black beans provide texture and flavor, but pinto beans or chickpeas can also work well.

→ How long should the chili simmer?

Simmer uncovered or partially covered on low heat for 40–50 minutes to develop rich flavors.

→ What are good serving ideas?

Serve with cornbread, tortilla chips, or over rice. Toppings like sharp cheddar, green onions, and sour cream enhance the dish.