Chili Chees Recipe

Prepare aromatics

Heat a large skillet or medium saucepan over medium heat. Add the oil. When shimmering, add the chopped onion and diced bell pepper and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook 6–8 minutes until no longer pink and starting to brown. Drain excess fat if the pan seems very greasy, leaving a little for flavor.

Build the chili

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chili powder, ground cumin, smoked paprika, brown sugar, salt, black pepper, and red pepper flakes (if using). Cook 1 minute to toast the spices.

Simmer

Add the tomato sauce, diced tomatoes with juices, and beef broth. Stir to combine, bring to a gentle simmer, then reduce heat to low. If using, stir in drained kidney beans. Cover partially and simmer 15–20 minutes to thicken and let flavors meld, stirring occasionally. Taste and adjust salt or heat.

Make a roux

While the chili simmers, warm a small saucepan over medium heat. Add the butter and let it melt. Whisk in the flour and cook 1–2 minutes, whisking constantly, until the mixture is bubbly and pale golden (this removes the raw flour taste).

Finish sauce

Slowly pour in the milk while whisking to prevent lumps. Continue to whisk and cook until the mixture thickens slightly, about 3–4 minutes. Reduce heat to low, then stir in the cream cheese until smooth. Remove from heat and gradually add the grated cheddar cheese, stirring until melted and the sauce is glossy. Stir in Dijon mustard, salt, and black pepper to taste. If the sauce is too thick, stir in 1–2 tablespoons of milk to reach desired consistency.

To assemble Chili Chees: spoon the hot chili into bowls or a shallow serving dish. Ladle or drizzle the warm cheese sauce over the chili. For a more integrated dish, stir some cheese sauce into the chili to make it creamier before topping.

Garnish with extra shredded cheese (if using), chopped cilantro, sliced green onions, and optional hot sauce or pickled jalapeños. Serve immediately with tortilla chips, crusty bread, or over baked potatoes or fries.

Leftovers: Store chili and cheese sauce separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stove, stirring, and add a splash of milk to loosen the cheese sauce if it tightens.