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Cheesy Beef and Bean Chili with Tortillas

Cheesy Beef and Bean Chili with Tortillas

Cheesy Beef and Bean Chili with Tortillas is a comforting dish that combines rich flavors and hearty textures, perfect for an easy weeknight dinner. The combination of ground beef, black beans, and melted cheese creates a satisfying meal that will warm you from the inside out. Served with tortillas for dipping or wrapping, this chili is sure to please everyone at the table.

Why You’ll Love This Recipe

This Cheesy Beef and Bean Chili is not only delicious but also incredibly easy to prepare. With its robust flavors and cheesy topping, it’s a meal that brings comfort without a lot of fuss.

  • Quick and easy: Perfect for busy weeknights.
  • Flavor-packed: A delightful blend of spices and ingredients.
  • Family-friendly: Kids and adults alike will love it.
  • Versatile: Customize with your favorite toppings.
  • Great for leftovers: Tastes even better the next day!

Ingredients

  • 1 pound ground beef
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, for garnish
  • 6 small tortillas, for serving

How to Make Cheesy Beef and Bean Chili

  1. In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute to toast the spices.
  4. Add the black beans, diced tomatoes (with juices), and beef broth to the pot. Bring to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally.
  5. After 20 minutes, taste and adjust seasoning if needed. Stir in the shredded cheddar cheese until melted and well combined.
  6. Serve the chili hot, garnished with fresh cilantro, alongside warm tortillas for dipping or wrapping.

Tips for the Best Results

  • Use lean ground beef to reduce excess fat.
  • Feel free to add a pinch of cayenne pepper for extra heat.
  • Letting the chili simmer longer can enhance the flavors, so don’t rush it if you have the time.
  • For a creamier texture, add a dollop of sour cream or Greek yogurt when serving.

Easy Variations

  • Substitute ground turkey or chicken for a lighter option.
  • Add bell peppers or corn for extra veggies.
  • Use different beans like kidney or pinto beans for varied flavors and textures.
  • Swap cheddar cheese for Monterey Jack or pepper jack for a spicy kick.

What to Serve With It

  • A simple green salad for a fresh crunch.
  • Cornbread for a classic pairing.
  • Rice or quinoa for a heartier meal.
  • Avocado slices or guacamole for added creaminess.

Storage and Reheating

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until heated through. The chili can also be frozen for up to 3 months; just thaw in the refrigerator before reheating.

Recipe Card

Recipe Name: Cheesy Beef and Bean Chili with Tortillas
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 6 servings
Ingredients:

  • 1 pound ground beef
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, for garnish
  • 6 small tortillas, for serving

Instructions:

  1. In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute to toast the spices.
  4. Add the black beans, diced tomatoes (with juices), and beef broth to the pot. Bring to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally.
  5. After 20 minutes, taste and adjust seasoning if needed. Stir in the shredded cheddar cheese until melted and well combined.
  6. Serve the chili hot, garnished with fresh cilantro, alongside warm tortillas for dipping or wrapping.

Notes: Use lean ground beef to reduce excess fat. Letting the chili simmer longer can enhance the flavors.

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