Spicy Beef Chili Cheddar (Printable)

Hearty mix of ground beef, beans, and spices topped with melted cheddar cheese.

# What You 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

# Steps:

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 Advice:

01 -
  • The 80/20 beef ratio creates the perfect balance of richness without being greasy
  • Simmering for 45 minutes lets the spices bloom into something deeper than you thought possible
02 -
  • Simmering uncovered is what thickens the chili so dont be tempted to cover it and walk away
  • The spices need that full 45 minutes to mellow out or the chili will taste raw and harsh
03 -
  • Let the chili rest for 10 minutes off the heat before serving to let the flavors settle
  • Grate your own cheddar instead of buying pre shredded cheese which melts better and tastes fresher

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