Beef Bean Chili Cheddar

There's something about a pot of chili simmering on the stove that makes a kitchen feel like home. I discovered this beef and bean version on a cold Saturday when my neighbor stopped by unannounced, and I needed something warm and filling fast. The smell of ground beef browning with onions and peppers filled the apartment within minutes, and by the time the spices bloomed in the pot, I knew I'd stumbled onto something worth repeating. What started as improvisation became the recipe I reach for whenever the season turns cool.

I made this for a group of friends during a board game night, and someone asked for seconds before finishing their first bowl. That's when I realized the balance was exactly right—the chili warm and substantial, the cheese adding a sharpness that cut through the richness. One friend told me it reminded them of a place they loved, and I've been making it ever since because it has that quality of feeling both familiar and special.

Ingredients

• Ground beef (1½ lbs, 80/20 blend): The fat content is crucial here; it keeps the meat moist and adds flavor as it renders into the chili.
• Yellow onion and red bell pepper: These soften into the base, creating sweetness and depth that rounds out the spices.
• Garlic and jalapeño: Fresh garlic blooms beautifully when toasted with the spices, while jalapeño brings a gentle heat you can control by seeding it.
• Kidney beans and black beans: Use canned beans for convenience, but always rinse them to reduce the sodium and metallic taste.
• Crushed tomatoes and beef broth: The tomatoes provide acidity and body while the broth creates a savory backbone.
• Chili powder, cumin, smoked paprika, oregano: Toast these together so they release their oils and perfume the entire pot—this step transforms the flavor completely.
• Sharp cheddar cheese: The sharpness is essential; mild cheddar won't cut through the richness of the chili the way this recipe needs it to.

Instructions

Brown the beef:

Heat oil in a large heavy-bottomed pot over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. You'll hear it sizzle and pop, and in 6 to 8 minutes it should be crumbly and deeply browned on the edges.

Soften the vegetables:

Push the beef to the side, add the diced onion, bell pepper, and jalapeño, and let them cook until they've lost their firmness and the onion turns translucent. The kitchen will smell incredible at this point.

Bloom the garlic and spices:

Stir in the minced garlic and let it warm through for about a minute, then add all the dry spices and toast them together for another minute, stirring constantly. This is where magic happens—the spices release their essential oils and the whole pot comes alive with aroma.

Build the base:

Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen the browned bits stuck there. Those bits are packed with flavor and deserve to be part of the chili.

Add the beans and simmer:

Stir in the drained beans and bring everything to a gentle simmer, then cover partially and lower the heat. Let it bubble quietly for 40 to 50 minutes, stirring occasionally so nothing sticks to the bottom.

Taste and adjust:

Before serving, take a spoonful and taste it—this is your moment to add more salt, a pinch more cayenne for heat, or a dash of cumin if it needs depth. Trust your instincts.

Serve with toppings:

Ladle the hot chili into bowls and pile on the shredded sharp cheddar, letting it melt slightly into the heat. Add green onions and sour cream if you like the cooling contrast.

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I learned that chili has a way of bringing people together in a way other dishes sometimes don't. There's something about eating from the same pot, about passing around toppings, about asking for seconds, that makes it feel less like dinner and more like an occasion. This recipe has become my go-to for that feeling.

Why This Recipe Works

The combination of two beans instead of one creates texture contrast—the firmer kidney beans hold their shape while the black beans soften and help thicken the broth. The beef browns first, building a foundation of savory depth that the vegetables and spices build upon. By the time everything simmers together, each element has already developed its own flavor, so the final chili feels layered and complete rather than one-note.

The Spice Blend

The magic of this chili lives in how the spices work together. The chili powder provides a familiar warmth, the cumin adds earthiness, the smoked paprika brings a subtle campfire note, and the oregano ties everything together with an herbal thread. Cayenne pepper sits in the background, adding heat only if you want it—I like to leave it out for a crowd but keep some on the table for people who want to turn up the intensity. This isn't a recipe that relies on heat to taste good; the flavor comes first.

Serving and Storage

Serve this chili hot, with plenty of toppings so everyone can customize their bowl to their taste. Cornbread on the side is traditional and delicious, but tortilla chips stirred into the chili work just as well, and some people prefer it spooned over rice. Leftovers taste better the next day when the flavors have melded, and chili freezes beautifully for up to three months.

• For extra smokiness, add a diced chipotle pepper in adobo sauce when you add the tomatoes.
• Ground turkey makes a lighter version if you prefer it, though it will cook a bit faster than beef.
• Double the beans and omit the beef entirely for a vegetarian version that's just as satisfying.

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This is the kind of recipe that gets better as the evening goes on, as it sits on the stove and the flavors deepen and marry. Make it on a day when you have time to let it bubble gently and fill your kitchen with its warmth.

Recipe FAQs

→ What type of beef is best for this chili?

Ground beef with an 80/20 fat ratio is ideal to ensure enough fat for flavor and tenderness without excess greasiness.

→ Can I adjust the heat level in this dish?

Yes, omit the jalapeño and cayenne pepper for a milder version or add more for extra heat according to your preference.

→ How long should the chili simmer?

Simmering for 40 to 50 minutes allows flavors to meld and beans to soften without losing texture.

→ What are good side dishes to serve with this chili?

Cornbread, tortilla chips, or steamed rice complement the hearty and spicy profile of the chili well.

→ How can this dish be made gluten-free?

Use gluten-free beef broth and verify all canned ingredients are free from gluten-containing additives.

→ Is there a vegetarian variation?

Yes, omit the beef and double the beans or add diced mushrooms for a satisfying plant-based alternative.