Spicy Beef Chili Cheddar (Printable)
Hearty blend of beef, beans, and spices topped with melted cheddar cheese for bold flavor.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 or lean)
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped
→ 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 can (14 oz) diced tomatoes
10 - 1 cup beef broth or stock
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp salt
17 - 1/2 tsp black pepper
→ Toppings
18 - 1.5 cups shredded sharp cheddar cheese
19 - Chopped fresh cilantro
20 - Sliced green onions
# How To Make It:
01 - Heat a drizzle of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, jalapeño, and garlic to the pot. Sauté for 5–7 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, diced tomatoes, beef broth, kidney beans, and black beans. Stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until thickened and flavors meld together.
06 - Taste and adjust seasoning as needed. Ladle chili into bowls and top each serving with shredded cheddar cheese, cilantro, and green onions. Serve hot.
# Expert Suggestions:
01 -
- The cheese creates this incredible silky texture that makes every spoonful feel like a hug
- It actually tastes better the next day when all those spices have had time to really make friends
- Everything happens in one pot so you can just walk away and let it do its thing
02 -
- The chili thickens considerably as it cools so do not worry if it seems slightly thin while simmering
- Tasting and adjusting salt at the end is crucial because the spices intensify during cooking
- Patience during the simmer time makes the difference between okay chili and incredible chili
03 -
- Grate your own cheese from a block because pre shredded cheese has anti caking agents that prevent smooth melting
- Let the chili rest for 10 minutes off the heat before serving so the flavors settle