This Spicy Queso Beef Chili takes traditional chili to the next level by stirring in plenty of melted cheddar cheese that creates an incredibly rich, velvety texture throughout. Seasoned ground beef combines with both black and kidney beans in a robust tomato-based broth spiced with chili powder, cumin, and cayenne for layers of warming heat. The cheese melts into every spoonful, creating that signature queso richness, while fresh jalapeños and cilantro on top add bright, fresh heat and herbaceous contrast—making this a bowl of comfort that’s got serious flavor personality.
Spicy Queso Beef Chili
Recipe by Daily Disher
Spicy Queso Beef Chili features seasoned ground beef with black beans and kidney beans in a rich tomato broth, loaded with melted cheddar cheese and topped with jalapeños and cilantro.
Course: Main
/Cuisine: American
/Difficulty: Easy
Servings
6
Prep time
20 minutes
Cooking time
2 hours
Calories
480 kcal
2 hours 20 minutes
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 cup bell pepper, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
14 ½ ounce diced tomatoes
2 cups beef broth
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups cheddar cheese, shredded
2 tablespoons jalapeños, sliced
2 tablespoons cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
Directions
1.
Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until fully browned.
2.
Stir in the onion, bell pepper, and garlic. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
3.
Add chili powder, cumin, cayenne pepper, salt, and black pepper. Stir for about one minute until the spices are fragrant.
4.
Pour in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour.
5.
Add the black beans and kidney beans to the pot. Stir well and continue to simmer for another 30 minutes, allowing the flavors to meld together.
6.
Slowly stir in the shredded cheddar cheese, ensuring it melts completely into the chili. Cook for another 10 minutes.
7.
Remove the pot from heat and garnish the chili with sliced jalapeños and chopped cilantro before serving.
Nutrition Facts
Total number of serves:
4 servings
Calories:
480kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
