Spicy Beef Chili Cheddar (Printable)

Ground beef and beans simmered with spices, finished with melted cheddar for rich, bold flavor.

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef, 80/20 fat ratio

→ 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 over medium-high heat. Add ground beef and cook, breaking apart with a wooden spoon, until thoroughly browned. Drain excess fat if desired.
02 - Add diced onion, red bell pepper, jalapeño, and garlic to the pot. Sauté for 5–7 minutes until vegetables are softened and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute until spices become aromatic.
04 - Pour in crushed tomatoes, diced tomatoes, beef broth, kidney beans, and black beans. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until chili thickens and flavors meld together.
06 - Taste chili and adjust seasoning as needed. Ladle into bowls and top generously with shredded cheddar cheese, fresh cilantro, and green onions. Serve immediately.

# Expert Hacks:

01 -
  • The combination of two types of beans and three kinds of tomatoes creates layers of flavor that deepen beautifully as it cooks
  • You can control the heat level perfectly while still getting that robust chili taste everyone craves
  • The cheddar cheese on top melts into the hot chili creating these incredible creamy pockets in every bite
02 -
  • The longer this chili simmers the better it tastes so do not rush that 45 minute simmering time
  • Chili always tastes better the next day so consider making it ahead if you are planning for a crowd
  • The spices will continue to develop as it sits so start with less cayenne than you think you need
03 -
  • Dice your vegetables the same size so they cook evenly and look beautiful in the finished bowl
  • Use a potato masher to lightly mash some of the beans if you prefer a thicker chili

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