If you’re craving a warm, filling dish that combines bold chili flavors, creamy beans, and a bubbly cheese topping, then this baked chili beans with cheese crust is exactly what you need. It's like your favorite chili and your dream cheesy casserole had a delicious baby. This isn’t your everyday chili—it’s baked to perfection with a golden, savory cheese layer that adds just the right amount of richness and texture. Think of it as a chili-meets-lasagna hybrid, ideal for game days, chilly evenings, or a casual dinner with friends. It's easy to make, full of hearty ingredients, and satisfies both chili lovers and cheese fanatics.
Baked Chili Beans with Cheese Crust
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American, Tex-Mex
Large skillet or sauté pan for browning meat and sautéing vegetables. If you don’t have one, a large pot will also work.
Mixing bowls for combining the cheese crust ingredients.
9x13-inch baking dish essential for layering and baking the chili.
Wooden Spoon or Spatula to stir the chili without scratching your cookware.
Box grater for shredding cheese if not using pre-shredded.
For the Chili
- 1 pound ground beef or substitute ground turkey for a turkey chili recipe variation
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 1 15 oz can crushed tomatoes
- 1 15 oz can diced tomatoes (with juice)
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper optional, for extra heat
- Salt and black pepper to taste
For the Cheese Crust
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 2 eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Garnish (optional but recommended)
- Sliced green onions
- Chopped fresh cilantro
- Pickled jalapeños
- A dollop of sour cream
Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 6–7 minutes. Drain excess fat, if necessary.
Tip: Want to make this a wendy’s chili recipe copycat chili? Use a mix of ground beef and ground turkey, and don’t skip the diced tomatoes and beans combo.
Build Flavor with Veggies
Lower the heat to medium. Add the chopped onions, garlic, and both bell peppers. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Add Tomatoes, Beans, and Spices
Pour in the crushed tomatoes and diced tomatoes, along with their juice. Add the kidney beans and black beans. Stir in cumin, chili powder, smoked paprika, oregano, and cayenne (if using). Season generously with salt and pepper. Simmer for 10–15 minutes until slightly thickened.
Note: This is a hearty chili recipe by design, but if you prefer a beanless chili recipe, simply skip the beans and increase the ground meat by ½ pound for a meatier texture.
Preheat Oven & Prepare Cheese Crust
Preheat your oven to 375°F (190°C). While the chili simmers, whisk together the eggs, sour cream, flour, baking powder, and a pinch of salt in a mixing bowl. Fold in the shredded cheddar and Monterey Jack cheeses. The mixture should be thick and spreadable.
Layer and Bake
Pour the chili mixture into your baking dish and spread it out evenly. Dollop the cheese mixture over the top and gently spread it to cover most of the chili. It doesn’t need to be perfect—it will melt and spread as it bakes.
Bake uncovered for 25–30 minutes, or until the cheese topping is golden brown and puffed.
Rest and Serve
Let the dish cool for 5–10 minutes after baking so it can set slightly. Garnish with green onions, cilantro, or pickled jalapeños if desired.
Pairings
Baked chili beans with cheese crust is incredibly versatile when it comes to what you serve with it. Here are some pairings that will turn your dinner into a complete meal:
- Cornbread: A slightly sweet cornbread pairs perfectly with the bold, spicy flavors. Try a jalapeño cheddar version for a kick.
- Mexican rice: This dish already flirts with mexican chili recipe flavors, so rice with cumin and lime complements it well.
- Avocado Salad: A cool, creamy salad with lime dressing balances the hearty heat.
- Tortilla Chips or Nachos: Scoop it like a dip or serve it over loaded nachos for a fun twist.
- Beer or Sparkling Water: A crisp lager or sparkling lime water will cut through the richness of the cheese crust.
FAQs
1. Can I make this with ground turkey instead of beef?
Absolutely. In fact, using turkey gives you a lighter take on the dish and works great for those looking for a turkey chili recipe version. Just be sure to season generously to compensate for the leaner meat.
2. What kind of beans are best for this chili?
Red kidney beans and black beans are the best combo for texture and flavor. That said, you can use pinto or white beans if that’s what you have on hand. If you're looking to recreate a cowboy chili recipe, consider adding pinto beans and a bit of bacon.
3. Is this recipe spicy?
It has a mild to medium heat level, depending on your chili powder and whether you add cayenne. You can dial it up or down easily. For more heat, toss in a chopped chipotle pepper in adobo sauce during the simmering step.
4. Can I make this on the stovetop instead?
Yes! If you're after an easy chili recipe stovetop version, just skip the cheese crust and simmer everything together in a Dutch oven for 45 minutes to an hour. Serve with shredded cheese and sour cream on top.
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply pop a serving in the microwave or warm it in the oven at 350°F until heated through. The cheese crust may soften slightly but remains delicious.
