Go Back
Cheddar-Crusted Beef Chili
Andre Lewis

Cheddar-Crusted Beef Chili

This is chili with its topping made structural: a thin cheddar layer bubbles under the broiler and forms crisp brown patches over a thick beef-and-bean base. Use broiler-safe bowls and leave room at the rim. It scratches the loaded-chili itch without a chaotic pile of cold garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 1 1/2 cups low-sodium beef broth
  • 1 1/4 tsp kosher salt
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup thinly sliced scallions

Method
 

  1. Cook the beef and onion in a Dutch oven over medium-high heat for 8 to 10 minutes until the beef reaches 160°F.
  2. Drain excess fat, stir in the chili powder and cumin for 30 seconds, then add the tomatoes, kidney beans, broth and salt.
  3. Simmer uncovered for 30 minutes until the chili is thick enough to mound in a spoon.
  4. Divide the hot chili among 6 broiler-safe bowls and scatter 1/4 cup cheddar evenly over each bowl.
  5. Broil the bowls 5 inches from the heat for 2 to 3 minutes until the cheese bubbles and develops brown patches, then add the measured scallions and rest for 3 minutes.