Boeuf haricots chili cheddar

There's something about the smell of beef browning in a hot pot that tells you dinner is going to be good. I discovered this chili on a particularly cold afternoon when my neighbor stopped by with ground beef from their freezer and a challenge: make something we'd both want seconds of. What started as a quick experiment became the dish I turn to whenever I need something that feels like a warm hug in a bowl.

I made this for a football game one autumn and watched my sister eat three bowls while barely looking away from the screen. Her only comment was asking if I'd written down the recipe, which is the highest compliment I've ever received. Since then, it's become the dish people ask for by name.

Ingredients

• Ground beef (1 lb): Brown it until there's no pink left, then drain the excess fat—this prevents the chili from becoming greasy and lets the other flavors shine through.
• Onion, garlic, and bell pepper: The holy trinity that makes everything taste more like itself; don't skip the mincing because it helps them break down and vanish into the sauce.
• Jalapeño (optional): Adds a whisper of heat that builds slowly; seed it if you want just the flavor without the bite.
• Kidney and black beans: Rinsing them removes the starchy liquid that can make chili murky, and two types give you different textures in each bite.
• Crushed tomatoes and beef broth: The broth adds depth that water never could, while tomatoes provide both acidity and body.
• Tomato paste: A small spoon of this concentrates the tomato flavor without adding more liquid.
• Chili powder, cumin, smoked paprika, oregano: Bloom these in the pot for one minute so their oils release and flavor the whole dish instead of sitting as dust.
• Sharp cheddar cheese: The word sharp matters here—it cuts through the richness and adds a little bite.

Instructions

Get the beef going:

Set your pot to medium-high and let it get hot before adding the beef. Break it into small pieces as it cooks, listening for the sizzle that tells you it's browning properly instead of steaming.

Soften the vegetables:

Once the beef is done, add your onion, garlic, pepper, and jalapeño to the same pot. The browned bits stuck to the bottom will flavor everything; that's what you want.

Bloom the spices:

Sprinkle in your chili powder, cumin, paprika, oregano, and pepper. Stir for about a minute until the kitchen fills with a deep, warm smell—that's when you know they're ready.

Build the base:

Stir in the tomato paste until it coats everything, then add the crushed tomatoes and broth. The mixture should smell complex and inviting at this point.

Add the beans and simmer:

Pour in both cans of drained beans and bring the whole thing to a gentle simmer. Cover it, turn the heat down to low, and let it sit for 30 minutes, stirring occasionally so nothing sticks to the bottom.

Taste and adjust:

After 30 minutes, taste it. If it needs more salt, add a pinch. If it tastes a little flat, a squeeze of lime or a dash more cumin wakes it up.

Serve with ceremony:

Ladle the chili into bowls and top each one with shredded cheddar. Watch it melt into the hot chili for a moment before eating.

Épingler

The real magic happens when someone you care about tastes this and closes their eyes for a second, the way people do when something is exactly what they needed. That moment, more than any recipe detail, is why I keep making it.

When to Make This

This chili was born for the moments when you want comfort but don't want to spend all evening cooking. It's equally at home on a weeknight when you need something filling, or as the centerpiece of a casual gathering where people come back for thirds. The fact that it tastes better the next day makes it perfect for meal prep or when you want leftovers waiting in the fridge.

What to Serve Alongside

Crusty bread or cornbread are the obvious partners, but I've also ladled this over rice when I wanted it to stretch further, or served it with simple green salad to balance the richness. A dollop of sour cream mixed with fresh cilantro on top adds brightness that cuts through the deep, spiced flavors. The toppings matter as much as the chili itself because they give people permission to make it their own.

Making It Your Own

This recipe is sturdy enough to adapt without breaking. If you prefer ground turkey, it works beautifully and tastes a little lighter. Some people add corn for sweetness or diced zucchini for extra vegetables, and neither of those changes will hurt the dish. The important part is keeping the spice balance and the simmering time, because those are what make it taste like itself.

• If you like it hotter, add more cayenne or a pinch of chipotle powder mixed with a little water to wake up the smoky notes.
• For a vegetarian version, swap the ground beef with lentils or crumbled tofu and use vegetable broth instead of beef.
• Make a big batch and freeze it in portions; it thaws beautifully and saves you time on a busy night.

Épingler

This chili has become the dish I make when I want to feel like I'm doing something good for the people I'm feeding. It asks very little but gives back generously.

Questions fréquentes sur la recette

→ Quels types de haricots utiliser ?

Le mélange de haricots rouges et noirs apporte une texture variée et un goût riche, parfaitement adaptés pour ce plat.

→ Peut-on ajuster le niveau d'épices ?

Oui, le piment jalapeño et la poudre de chili peuvent être dosés selon vos préférences pour un résultat plus doux ou plus relevé.

→ Comment épaissir le mélange ?

Pour une sauce plus épaisse, laissez mijoter le plat découvert pendant les 10 dernières minutes de cuisson.

→ Quelles alternatives au boeuf ?

Le boeuf haché peut être remplacé par du poulet ou de la dinde pour une version plus légère tout en conservant la richesse du plat.

→ Quels accompagnements suggérer ?

Le plat se marie parfaitement avec du pain croustillant, cornbread ou une simple salade verte pour un repas complet.