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Andrew Fowler

Cheddar-Crusted Beef Chili

Print 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 beef and onion in a Dutch oven over medium-high 8 to 10 minutes until beef reaches 160°F.
  2. Drain excess fat; stir in chili powder and cumin 30 seconds. Add tomatoes, beans, broth, and salt.
  3. Simmer uncovered 30 minutes until chili mounds on a spoon.
  4. Divide hot chili among 6 broiler-safe bowls; top each evenly with 1/4 cup cheddar.
  5. Broil 5 inches from heat 2 to 3 minutes until cheese bubbles and browns in patches. Add measured scallions; rest 3 minutes.