Beef Chili with Beans and Cheddar Cheese is the ultimate comfort food — hearty, bold, and deeply satisfying. It’s a dish that brings warmth and flavor to your table, combining ground beef, tender beans, and a rich tomato-based sauce infused with aromatic spices like cumin, chili powder, and paprika. The final touch — a generous sprinkle of sharp cheddar cheese — melts beautifully into the chili, creating a luscious, creamy finish.
Originating from the American Southwest, chili has become a beloved staple across the United States and beyond. Each spoonful offers a perfect balance of heat, sweetness, and smokiness. Whether enjoyed on a chilly evening, game day, or family gathering, this beef chili promises to fill your kitchen with an irresistible aroma and your bowl with heartwarming flavor.
Why I Love This Recipe
I love this Beef Chili with Beans and Cheddar Cheese because it’s a complete meal in a bowl — comforting, flavorful, and incredibly versatile. It’s one of those dishes that gets better the next day, as the flavors deepen and meld together. The combination of rich ground beef, tender beans, and melted cheese creates an unforgettable comfort dish that feels like a warm hug on a cold day.
Another reason I love it is its simplicity. You don’t need any fancy ingredients — just pantry staples like tomatoes, onions, and spices. Yet the result tastes like it’s been simmering in a restaurant kitchen for hours. It’s also highly customizable; you can adjust the heat, play with the beans, or add your favorite toppings to make it uniquely yours.
Why It’s a Must-Try Dish
This Beef Chili is a must-try dish because it’s more than just a stew — it’s a rich, layered experience of texture and taste. The tender ground beef absorbs all the spices, the beans add heartiness, and the cheddar cheese brings a creamy finish that ties everything together.
It’s also a crowd-pleaser — whether served at a family dinner, potluck, or football night, chili is guaranteed to be a hit. Plus, it freezes beautifully, so you can make a big batch and enjoy it whenever the craving strikes. If you love hearty, flavorful meals that warm both the body and soul, this is the dish for you.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6 servings
- Calories: Approximately 480 kcal per serving
- Course: Main Course / Dinner
- Cuisine: American / Tex-Mex
Ingredients
For the Chili
- 1½ lbs (680 g) ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Serving
- 1½ cups shredded cheddar cheese
- ½ cup sour cream (optional)
- ¼ cup chopped green onions or cilantro
- Tortilla chips or cornbread (optional side)
Cooking Directions
- Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for about 3–4 minutes, until softened. Add minced garlic and cook for 30 seconds, stirring constantly. - Brown the Beef:
Add ground beef to the pot. Cook for 5–6 minutes, breaking it up with a spoon until browned. Drain excess fat if necessary. - Add the Vegetables:
Stir in diced green and red bell peppers. Cook for another 3–4 minutes until slightly tender. - Add the Spices:
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to coat the meat and vegetables in the spices. - Add Tomatoes and Beans:
Stir in diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Mix until well combined. - Simmer the Chili:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, stirring occasionally until thickened and flavorful. - Adjust Seasoning:
Taste and adjust salt, pepper, or spices as needed. - Serve Hot:
Ladle chili into bowls, top with shredded cheddar cheese, a dollop of sour cream, and sprinkle with green onions or cilantro.
Step-by-Step Preparation Method
- Chop onions, garlic, and bell peppers.
- Heat oil and sauté onions and garlic until fragrant.
- Add ground beef and brown it evenly.
- Mix in bell peppers and cook until softened.
- Add chili powder, cumin, paprika, and oregano; stir to coat.
- Add diced tomatoes, tomato paste, beans, and broth.
- Bring to a boil, then simmer for 45–50 minutes.
- Top with cheddar cheese, sour cream, and herbs before serving.
How to Serve This Recipe
Serve this hearty Beef Chili piping hot in bowls with generous toppings. A sprinkle of cheddar cheese adds richness, while sour cream provides a cooling contrast to the spice. You can also add green onions, avocado slices, or jalapeño rings for extra flavor.
Pair it with cornbread, steamed rice, or crispy tortilla chips for a complete meal. For gatherings, set up a chili bar with a variety of toppings so everyone can customize their bowl.
Recipe Tips
- Use lean beef: It gives rich flavor without too much grease.
- Let it simmer: The longer it simmers, the deeper the flavors become.
- Thicken the chili: If you prefer a thicker consistency, remove the lid for the last 10 minutes of cooking.
- Balance the heat: Adjust chili powder and cayenne to match your spice preference.
- Add a touch of sweetness: A teaspoon of brown sugar or cocoa powder can balance the acidity of tomatoes.
Recipe Variations
- Spicy Beef Chili:
Add diced jalapeños or extra cayenne for more heat. - Smoky Bacon Chili:
Stir in chopped, cooked bacon for a smoky depth. - Chunky Beef Chili:
Use small beef chunks instead of ground beef for a heartier texture. - Vegetarian Chili:
Replace beef with lentils, quinoa, or more beans for a meatless option. - White Bean Chili:
Substitute red and black beans with cannellini or navy beans and add corn for a lighter twist. - Beer-Infused Chili:
Replace ½ cup of broth with a dark beer to enhance richness and depth.
Freezing and Storage
- Refrigeration:
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until hot. - Freezing:
Cool chili completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. - Reheating:
Thaw overnight in the refrigerator and reheat gently over medium heat. Add a splash of broth or water if it thickens too much.
Special Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
- Sharp knife and cutting board
Conclusion
Beef Chili with Beans and Cheddar Cheese is a timeless, soul-warming dish that delivers comfort and flavor in every bite. With its perfectly seasoned beef, tender beans, and melted cheese topping, it’s the ultimate cozy meal for any occasion.
Whether served at a casual dinner, game day party, or chilly winter evening, this chili never fails to impress. It’s simple to make, full of bold flavors, and endlessly customizable — everything you want in a homemade comfort dish.
Once you try this recipe, it will become your go-to chili for life: rich, hearty, and absolutely irresistible.
Beef Chili with Beans and Cheddar Cheese
Description
Beef Chili with Beans and Cheddar Cheese is the ultimate comfort food — hearty, bold, and deeply satisfying. It’s a dish that brings warmth and flavor to your table, combining ground beef, tender beans, and a rich tomato-based sauce infused with aromatic spices like cumin, chili powder, and paprika.
Ingredients
For the Chili
For Serving
Instructions
-
Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for about 3–4 minutes, until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
-
Brown the Beef: Add ground beef to the pot. Cook for 5–6 minutes, breaking it up with a spoon until browned. Drain excess fat if necessary.
-
Add the Vegetables: Stir in diced green and red bell peppers. Cook for another 3–4 minutes until slightly tender.
-
Add the Spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to coat the meat and vegetables in the spices.
-
Add Tomatoes and Beans: Stir in diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Mix until well combined.
-
Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, stirring occasionally until thickened and flavorful.
-
Adjust Seasoning: Taste and adjust salt, pepper, or spices as needed.
-
Serve Hot: Ladle chili into bowls, top with shredded cheddar cheese, a dollop of sour cream, and sprinkle with green onions or cilantro.
