Beef Bean Chili Sharp Cheddar (Printable version)

Hearty chili blending beef, beans, and sharp cheddar for a satisfying comfort dish.

# What you need:

→ Meats

01 - 1.5 lbs ground beef, 80/20 blend

→ Vegetables

02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
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

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 1 tsp salt, adjust to taste
15 - 0.5 tsp freshly ground black pepper
16 - 0.25 tsp cayenne pepper (optional)

→ Toppings

17 - 1.5 cups shredded sharp cheddar cheese
18 - Sliced green onions, for garnish (optional)
19 - Sour cream, for serving (optional)

# How To:

01 - Heat 1 tablespoon oil in a large heavy-bottomed pot over medium-high heat. Add ground beef and cook until browned, breaking into crumbles, about 6–8 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and jalapeño if using. Cook until softened, about 5 minutes.
03 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
04 - Incorporate chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Toast spices while stirring for 1 minute.
05 - Pour in crushed tomatoes and beef broth. Stir well, scraping any browned bits from the bottom.
06 - Fold in drained kidney and black beans. Bring mixture to a simmer.
07 - Reduce heat to low, partly cover, and simmer for 40 to 50 minutes. Stir occasionally to prevent sticking.
08 - Taste chili and adjust salt or spices as needed.
09 - Ladle chili into bowls and top with shredded sharp cheddar, sliced green onions, and sour cream if desired.

# Expert Advice:

01 -
  • It fills your kitchen with the most incredible savory aroma while you're actually cooking, not just eating.
  • The sharp cheddar melts into creamy tanginess that cuts through the richness in the best possible way.
  • You can have it ready in just over an hour, yet it tastes like you've been simmering it all day.
  • It's naturally gluten-free and scales beautifully whether you're feeding two people or a crowd.
02 -
  • Don't skip draining and rinsing your beans—it prevents that cloudy, starchy broth that makes chili taste flat.
  • Toasting your spices for that full minute actually transforms them from dusty to vibrant; it's the difference between okay chili and remarkable chili.
  • Partial coverage means the chili can reduce slightly, which concentrates the flavors instead of diluting them with steam.
  • If it's too thick at the end, add broth a splash at a time; if it's too thin, let it simmer uncovered for an extra ten minutes.
03 -
  • Buy your spices from a store where they have good turnover—old spices taste dusty no matter how much you use, and they're doing half the work.
  • Brown your beef slowly enough to actually brown it, not just cook it—this step makes or breaks whether your chili tastes flat or rich.
  • Sharp cheddar is non-negotiable; mild cheddar will taste like nothing and miss the whole point of having cheese on top.

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