Spicy Beef Chili Cheddar (Printable)
A rich, spicy mix of beef, beans, and cheddar finished with fresh herbs and bold seasonings.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef, 80/20 ratio 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 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper
15 - 1 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Toppings
18 - 1.5 cups shredded sharp cheddar cheese
19 - Chopped fresh cilantro, optional
20 - Sliced green onions, optional
# Directions:
01 - Heat a drizzle of oil in a large Dutch oven or heavy-bottomed pot 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 and fragrant.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute until spices become fragrant.
04 - Pour in crushed tomatoes, diced tomatoes, beef broth, kidney beans, and black beans. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until chili has thickened and flavors have melded together.
06 - Taste the chili and adjust seasoning with additional salt, pepper, or cayenne as needed to achieve desired flavor profile.
07 - Ladle hot chili into serving bowls. Top each portion with shredded sharp cheddar cheese, fresh cilantro, and sliced green onions as desired.
# Expert Tips:
01 -
- comes together with ingredients you probably already have in your pantry, but tastes like it simmered all day at a restaurant
- The cheddar melting on top creates these incredible salty strands that mix into every spoonful
02 -
- The chili tastes even better the next day, so don't be afraid to make it ahead and reheat
- Simmering uncovered is crucial because it thickens the chili into the perfect consistency
03 -
- The secret ingredient nobody talks about is a splash of coffee or a square of dark chocolate melted into the chili, which deepens the flavor in ways nobody can quite pinpoint
- Reserve some of the jalapeño seeds if you're unsure about the heat level, you can always add them in during the last 10 minutes of simmering