Spicy Beef Chili Cheddar (Printable)
Hearty spiced beef dish with beans and sharp cheddar, perfect for cozy gatherings or game day.
# What You'll Need:
→ Meats
01 - 1½ lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 jalapeño pepper, finely chopped, seeds removed for less heat
05 - 3 cloves garlic, minced
06 - 1 (28 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
→ Liquids
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp cayenne pepper, adjust to taste
15 - 1 tsp dried oregano
16 - 1½ tsp salt
17 - ½ tsp black pepper
→ Toppings
18 - 1½ cups shredded sharp cheddar cheese
19 - ½ cup sour cream (optional)
20 - ¼ cup chopped fresh cilantro (optional)
21 - 2 scallions, sliced (optional)
# How To Make It:
01 - Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
02 - Add the diced onion, red bell pepper, and jalapeño to the pot. Sauté for 4–5 minutes until softened.
03 - Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir well to coat the vegetables and beef with the spices.
05 - Pour in the diced tomatoes with their juice, beef broth, kidney beans, and black beans. Bring to a boil, then reduce heat to low.
06 - Simmer uncovered for 45 minutes, stirring occasionally, until the chili thickens and flavors develop.
07 - Taste and adjust seasoning as needed. Serve hot, topped with cheddar cheese, and optional sour cream, cilantro, and scallions.
# Expert Suggestions:
01 -
- The beef creates such a rich base that everyone thinks you simmered it all day
- That sharp cheddar melting into the hot chili is absolutely worth the wait
02 -
- I once skipped draining the beef and the whole thing turned out greasy and unappealing
- Letting it simmer uncovered longer than 45 minutes only makes it better
03 -
- Make it a day ahead and refrigerate overnight for the deepest flavor
- The cheddar melts better if you toss it onto individual bowls rather than the whole pot