Chili con Carne with Beans and Cheddar Cheese

Chili con Carne with Beans and Cheddar Cheese is a rich, hearty, and flavor-packed dish that embodies comfort food at its finest. Originating from Tex-Mex cuisine, this recipe combines tender ground beef, kidney beans, tomatoes, and bold spices simmered slowly to create a thick, robust chili. Each spoonful delivers a perfect balance of smoky, spicy, and savory flavors, and when topped with melted cheddar cheese, it becomes irresistibly satisfying.

This dish is perfect for cozy nights, family dinners, game days, or gatherings with friends. It’s a one-pot meal that fills the kitchen with an inviting aroma and leaves everyone reaching for seconds. With a medley of spices, tender meat, and creamy beans, it’s a timeless recipe that warms both the heart and the stomach.

Why I Love This Recipe

I love this Chili con Carne recipe because it’s comforting, filling, and deeply flavorful. The combination of ground beef, beans, and tomatoes creates a wonderful texture, while the blend of chili powder, cumin, paprika, and garlic adds a smoky, spicy depth that develops beautifully as it simmers. The melted cheddar cheese on top enhances the richness and makes every bite creamy and indulgent.

It’s also an incredibly versatile recipe—easy to adjust for spice level, ingredients on hand, or dietary preferences. I love that it can be made ahead, tastes even better the next day, and freezes well for quick future meals. It’s the kind of dish that brings everyone to the table, ready to share comfort and warmth.

Why It’s a Must-Try Dish

This Chili con Carne with Beans and Cheddar Cheese is a must-try because it perfectly blends simplicity and flavor. You don’t need fancy ingredients to create a meal that tastes like it’s been simmering for hours. The combination of spices gives the dish depth and complexity, while the beans add creaminess and fiber.

It’s also highly customizable—you can make it mild or spicy, serve it with rice or cornbread, or use it as a topping for nachos and baked potatoes. Whether you’re feeding a crowd or cooking for two, this chili delivers restaurant-quality taste with minimal effort. Once you make it, it’s sure to become a regular on your meal rotation.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: Approximately 420 kcal per serving
Cuisine: Tex-Mex / American
Course: Main Course

Ingredients

For the Chili:

• 1 tablespoon olive oil
• 1½ pounds (680 g) ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 can (28 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup (240 ml) beef broth or water

Spices:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste

For Serving:

• 1 cup (100 g) shredded cheddar cheese
• Sour cream (optional)
• Fresh cilantro or parsley, chopped
• Lime wedges (optional)

Simple Cooking Directions

1. Sauté onion, garlic, and peppers in olive oil.
2. Add ground beef and brown until cooked.
3. Stir in tomato paste and spices.
4. Add tomatoes, beans, and broth.
5. Simmer until thickened and flavorful.
6. Serve hot, topped with cheddar cheese and garnishes.

Step-by-Step Preparation Method

Step 1: Prepare Ingredients
Chop all vegetables and gather your spices so everything is ready to add when needed.

Step 2: Cook the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté for 2–3 minutes until fragrant. Then, add red and green bell peppers and cook for another 5 minutes until softened.

Step 3: Brown the Beef
Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if needed.

Step 4: Add Spices and Tomato Paste
Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Add tomato paste and cook for 1–2 minutes to allow the flavors to bloom.

Step 5: Add Liquids and Beans
Pour in diced tomatoes, beef broth, kidney beans, and black beans. Stir well to combine all ingredients.

Step 6: Simmer the Chili
Reduce heat to low, cover partially, and simmer for 40–45 minutes, stirring occasionally, until the chili thickens and the flavors meld together.

Step 7: Adjust Seasoning
Taste and adjust salt, pepper, or spices as needed.

Step 8: Serve and Garnish
Ladle the hot chili into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and fresh cilantro.

How to Serve This Recipe

Serve Chili con Carne hot in deep bowls with melted cheddar cheese on top. Add a dollop of sour cream and a sprinkle of cilantro for color and freshness. Pair it with warm cornbread, tortilla chips, or steamed rice for a complete meal. It also makes a fantastic topping for baked potatoes, hot dogs, or nachos.

For gatherings, set up a chili bar with optional toppings such as diced onions, jalapeños, avocado slices, or crushed tortilla chips, letting guests customize their bowls.

Recipe Tips

• Use freshly ground beef for the best texture and flavor.
• For thicker chili, simmer uncovered during the last 15 minutes.
• Add a square of dark chocolate or a splash of coffee for depth of flavor.
• Make the chili a day ahead—the flavor improves as it rests.
• Adjust the spice level to your taste by increasing or decreasing cayenne pepper.

Variations for This Recipe

1. Turkey Chili: Substitute ground beef with ground turkey for a leaner option.
2. Vegetarian Chili: Replace beef with extra beans, lentils, or crumbled tofu.
3. Spicy Chili: Add diced jalapeños or a teaspoon of hot sauce.
4. White Bean Chili: Use chicken and white beans with green chilies instead of tomatoes for a lighter twist.
5. Slow Cooker Chili: Combine all ingredients in a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

Freezing and Storage Time

• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until hot.
• Freezing: Freeze chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stove 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
• Cutting board and knife
• Can opener
• Ladle

Conclusion

Chili con Carne with Beans and Cheddar Cheese is a hearty, flavorful, and comforting dish that’s perfect for any occasion. Its bold spices, tender beef, and creamy beans create a meal that’s both satisfying and delicious. The melted cheddar cheese on top takes it to another level of indulgence, making it a true comfort food favorite.

It’s easy to prepare, customizable, and even better when reheated—ideal for meal prep, family dinners, or casual gatherings. Once you try this recipe, you’ll appreciate how it turns simple ingredients into a rich, soul-warming meal that’s sure to impress every time.

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Chili con Carne with Beans and Cheddar Cheese

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 6 Calories: 420 kcal per serving

Description

Chili con Carne with Beans and Cheddar Cheese is a rich, hearty, and flavor-packed dish that embodies comfort food at its finest. Originating from Tex-Mex cuisine, this recipe combines tender ground beef, kidney beans, tomatoes, and bold spices simmered slowly to create a thick, robust chili.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chili:

• 1 tablespoon olive oil
• 1 pounds ½ (680 g)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz)
• 1 can (15 oz)
• 1 can (28 oz)
• 2 tablespoons tomato paste
• 1 cup (240 ml)

Spices:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste

For Serving:

• 1 cup (100 g)
• Sour cream (optional)
• Fresh cilantro or parsley, chopped
• Lime wedges (optional)

Instructions

1. Step 1: Prepare Ingredients : Chop all vegetables and gather your spices so everything is ready to add when needed.
2. Step 2: Cook the Vegetables : Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté for 2–3 minutes until fragrant. Then, add red and green bell peppers and cook for another 5 minutes until softened.
3. Step 3: Brown the Beef : Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if needed.
4. Step 4: Add Spices and Tomato Paste : Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Add tomato paste and cook for 1–2 minutes to allow the flavors to bloom.
5. Step 5: Add Liquids and Beans : Pour in diced tomatoes, beef broth, kidney beans, and black beans. Stir well to combine all ingredients.
6. Step 6: Simmer the Chili : Reduce heat to low, cover partially, and simmer for 40–45 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
7. Step 7: Adjust Seasoning : Taste and adjust salt, pepper, or spices as needed.
8. Step 8: Serve and Garnish : Ladle the hot chili into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and fresh cilantro.

Keywords: Chili con Carne with Beans and Cheddar Cheese