Spicy Beef Chili Cheddar (Printable)

Hearty blend of seasoned beef, beans, tomatoes, and melty cheddar with a spicy touch.

# 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

# Directions:

01 - Heat a drizzle of oil in a large Dutch oven 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 as desired. Serve hot.

# Expert Suggestions:

01 -
  • The way the cheddar melts into the hot chili creates these incredible creamy pockets that make every bite feel like a treat
  • It freezes beautifully so you can make a big batch and pretend future you is incredibly organized
  • The spice level is completely customizable so you can make it family friendly or burn off your cold
02 -
  • The chili needs at least 45 minutes of simmering time to taste like more than just ground beef and beans in tomato sauce
  • It always tastes better the next day so if you can make it ahead and let those flavors hang out overnight do it
  • The cheese is non negotiable in my house it pulls everything together and adds this creamy richness you cant get any other way
03 -
  • Skim the fat off the top after refrigerating the leftovers it makes the chili feel lighter without losing any flavor
  • Mix your cheese varieties half sharp cheddar half pepper jack gives you this incredible flavor boost

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