Cheesy Beef Chili Bake

Cheesy Beef Chili Bake blends savory ground beef, robust kidney beans, and tangy tomatoes with a blanket of cheddar, creating a comforting casserole that satisfies cravings and feeds a crowd. The spice blend adds depth without overwhelming, while the bake‑time melds flavors into a dish perfect for weeknight dinners or casual gatherings.

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Ingredients

• 1 lb ground beef
• 1 (15‑oz) can kidney beans, drained and rinsed
• 1 (28‑oz) jar chopped tomatoes
• 1 cup grated cheddar cheese
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 2 tbsp olive oil
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9‑inch cast‑iron skillet.
2. Heat olive oil in the skillet over medium heat; add onion and garlic, sauté 3‑4 minutes until fragrant and translucent.
3. Add ground beef, breaking it up with a spoon; brown 6‑8 minutes, draining excess fat if needed.
4. Stir in cumin, paprika, chili flakes, salt, and pepper; cook 1 minute to release aromas.
5. Add kidney beans and chopped tomatoes; bring to a simmer, reduce heat, and cook 10 minutes until the sauce thickens.
6. Evenly sprinkle grated cheddar over the top, then transfer skillet to the oven.
7. Bake 12‑15 minutes, or until cheese is melted, bubbling, and lightly golden.
8. Remove from oven, let rest 5 minutes before serving to set the layers.

Tips for Success

• Pat the ground beef dry before browning to achieve better caramelization.
• Use a wooden spoon to break the meat; avoid over‑mixing which can make the chili mushy.
• If the sauce looks too thin, simmer uncovered for an extra 5 minutes before baking.
• For extra crisp cheese edges, broil for 1‑2 minutes after baking, watching closely.
• Season in layers: add a pinch of salt after sautéing onions and again after tomatoes for balanced flavor.

Storage

Cool the bake to room temperature, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave (2‑3 minutes) or in a preheated 350°F oven until heated through. Freeze in an airtight container for up to 3 months; thaw overnight and bake 20 minutes covered, then uncover to melt cheese.

Notes

Allow the bake to rest before serving so the cheese sets. For a deeper flavor, add a splash of beef broth while simmering.

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