Beef Bean Chili Cheddar

The first snowfall of the season had just started when my roommate burst through the door with two bags of groceries and declared it was officially chili weather. That afternoon, we hovered over the stove, adjusting spices and debating cheese ratios until the whole apartment smelled like comfort incarnate.

Ive made this for Super Bowl parties, sick friends, and Tuesday nights when nothing sounded right except something warm and forgiving. Every single time, someone asks for the recipe.

Ingredients

• 1 lb ground beef: The foundation that gives this chili its hearty soul and makes it feel like a real meal
• 1 medium onion, finely chopped: Sweetens as it cooks, building subtle layers of flavor behind the spices
• 1 red bell pepper, diced: Adds a beautiful pop of color and natural sweetness that balances the heat
• 2 cloves garlic, minced: Fresh is non-negotiable here, it blooms beautifully in the beef fat
• 2 cans kidney beans, drained and rinsed: Creamy and substantial, they hold their shape through long simmering
• 1 can crushed tomatoes: The backbone that brings everything together into a cohesive sauce
• 2 tbsp tomato paste: Concentrated umami that deepens the color and boosts richness
• 2 tbsp chili powder: The essential warm spice that defines what chili tastes like
• 1 tsp ground cumin: Earthy and aromatic, its the secret to that restaurant-quality depth
• 1 tsp smoked paprika: Adds a subtle smokiness that tricks people into thinking it cooked all day
• 1/2 tsp cayenne pepper: Optional heat that lets you control exactly how spicy it gets
• 1 tsp dried oregano: A classic chili herb that brings a comforting herbal note
• 1 tsp salt: Essential to make all those spices sing together
• 1/2 tsp black pepper: Freshly cracked adds a gentle bite that brightens everything
• 1 cup beef broth: Creates the perfect consistency, not too thick and not too soupy
• 1 cup shredded cheddar cheese: The melty crown that makes each bowl feel complete
• Sliced green onions: Fresh brightness that cuts through the richness
• Sour cream: A cool tangy contrast that tames any extra heat

Instructions

Brown the beef:

Cook the ground beef in a large pot over medium-high heat until perfectly browned, breaking it apart with your spoon as it sizzles. Drain any excess fat that pools up before moving on.

Soften the aromatics:

Toss in the onion, bell pepper, and garlic, letting them sauté until fragrant and the vegetables have started to relax into the meat.

Wake up the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper, letting them toast for just a minute until they smell incredible.

Build the base:

Add the tomato paste and stir until it coats everything and has darkened slightly, about 30 seconds of stirring.

Add the liquids:

Pour in the crushed tomatoes and beef broth, watching as it transforms into a beautiful red sauce that just needs time to come together.

Simmer low and slow:

Stir in the kidney beans, reduce the heat to low, cover, and let it bubble gently for 45 minutes while your kitchen fills with the best smell imaginable.

Taste and adjust:

Spoon up a little taste and add more salt or pepper if needed—this is when you make it exactly how you love it.

Finish with flair:

Ladle into bowls and pile on the cheddar cheese while its hot enough to melt, then scatter green onions and add that dollop of sour cream.

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My dad used to make massive batches every Sunday during football season, and now I understand why—theres something deeply satisfying about feeding a crowd from one pot.

Make It Your Own

Once you master the base, this recipe becomes a canvas for whatever youre craving or have on hand. Some nights I add diced jalapeños, others I throw in a square of dark chocolate for unexpected depth.

Perfect Pairings

Cornbread is non-negotiable in my house, but a simple green salad with sharp vinaigrette cuts through the richness beautifully. Over rice, it transforms into something completely different but equally wonderful.

Storage & Freezing

This chili keeps well in the refrigerator for up to four days and actually develops more complexity overnight. It freezes beautifully for up to three months, which makes it perfect for busy weeks when you need something hearty in a hurry.

• Let it cool completely before packing into airtight containers
• Leave space at the top of freezer containers since liquid expands when frozen
• Reheat gently with a splash of broth if it seems too thick

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Whether its for a crowd or just you, this chili has a way of making any evening feel like a small celebration.

Recipe Q&A

→ What cut of beef is best for this chili?

Ground beef with moderate fat content works best to achieve a juicy, flavorful chili without excess grease.

→ Can I adjust the spice level?

Yes, modify the cayenne pepper amount or add diced jalapeño peppers to increase heat as desired.

→ How long should the chili simmer?

Simmer covered on low heat for about 45 minutes to allow flavors to deepen and beans to soften.

→ What can I use instead of kidney beans?

Pinto or black beans can be used as alternatives for varied texture and flavor.

→ How should the cheddar cheese be served?

Sprinkle shredded cheddar over hot chili just before serving to melt slightly and add creaminess.