Spicy Beef Chili Cheddar (Printable)
Hearty chili blending tender beef, beans, bold spices, and melted cheddar cheese for comforting flavor.
# 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
20 - ¼ cup chopped fresh cilantro
21 - 2 scallions, sliced
# Directions:
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 cheddar melts into every spoonful creating these creamy pockets that somehow cut through all the bold spices
- Simmering it for the full hour makes the beef so tender it practically falls apart on your tongue
02 -
- That first 10 minutes of simmering is when the flavors actually marry, so do not rush the simmer time even if it smells done early
- The chili will taste markedly better the next day, so consider making it ahead and letting it rest overnight in the refrigerator
03 -
- Let the chili rest off the heat for 15 minutes before serving, which allows the sauce to thicken naturally
- Grate your own cheddar instead of buying pre-shredded bags for better melting and fresher flavor