Mild Chili Seasoning Recipe

I created this recipe because I desperately needed a chili that my kids would eat without complaining about the spice. This creamy mild chili recipe solves that problem with a hidden layer of comforting Monterey Jack cheese. Forget boring, watery chili; this baked version introduces a luxurious Monterey Jack ribbon that melts throughout, transforming a simple stew into a hearty casserole. We’ve designed this recipe to be naturally kid-friendly by using a specific mild chili seasoning recipe blend and balancing the flavors perfectly. This mild chili seasoning recipe proves that low heat doesn’t mean low flavor. This is truly a one-pan wonder that delivers a complete, satisfying meal for weeknights or gatherings, proving that mild doesn’t mean bland.

Ingredients

• Ground Beef: 500 g (1.1 lbs) ground beef. Use 80/20 or 90/10 for best texture and flavor. If possible, opt for high-quality ground beef for a richer taste.
• Aromatics and Vegetables: 1 large yellow onion (finely diced), 2 cloves garlic (minced), 1 large red bell pepper (finely diced). The red bell pepper adds natural sweetness to complement the mild seasoning. Finely dicing ensures these ingredients blend smoothly into the chili base.
• Canned Goods: 800 g (28 oz) canned diced tomatoes (undrained), 150 g (5.3 oz) tomato paste, 425 g (15 oz) canned kidney beans (rinsed and drained), 425 g (15 oz) canned black beans (rinsed and drained). Rinsing beans helps reduce sodium and improves digestibility. The tomato paste provides a rich, concentrated base flavor.
• Base Seasoning Blend: 5 g (1 tsp) ground cumin, 10 g (2 tsp) smoked paprika, 15 g (1 tbsp) chili powder (mild blend), 2.5 g (1/2 tsp) garlic powder, 2.5 g (1/2 tsp) onion powder, 2 g (1/2 tsp) dried oregano, 1 g (1/4 tsp) cayenne pepper (optional, for a slight warmth), 2.5 g (1/2 tsp) fine sea salt, 1 g (1/4 tsp) black pepper. This mild chili seasoning recipe blend is specifically crafted for low heat and high flavor. Smoked paprika adds depth without spice.
• Liquid and Fat: 60 ml (1/4 cup) olive oil (divided), 240 ml (1 cup) vegetable broth. The broth helps thin the chili to the perfect consistency for baking. Use a high-quality extra virgin olive oil for sautéing the vegetables.
• Creamy Monterey Jack Ribbon: 60 g (1/4 cup) unsalted butter, 30 g (1/4 cup) all-purpose flour, 360 ml (1 1/2 cups) whole milk, 200 g (7 oz) Monterey Jack cheese (freshly grated), 120 g (4 oz) canned mild green chilies (diced, drained well). Grate the cheese fresh; pre-shredded cheese contains anti-caking agents that can make the ribbon less smooth. The green chilies add a light, tangy flavor without heat.
• Garnish: 30 g (1/4 cup) fresh cilantro (chopped). Garnish adds a pop of freshness and color at the end.

Instructions

1. Prepare the Oven and Baking Dish: Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish. A non-stick dish or careful greasing prevents the chili from sticking to the pan. This step ensures easy cleanup and even baking.
2. Create the Mild Chili Seasoning Blend: In a small bowl, combine ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well and set aside. This mild chili seasoning recipe blend is the heart of the chili’s flavor; combining beforehand ensures even distribution. If a true mild chili seasoning recipe is your goal, omit the cayenne pepper entirely.
3. Brown the Ground Beef: Heat 30 ml (2 tbsp) olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain any excess fat. Draining fat prevents the final chili from becoming greasy. Browning adds a crucial layer of flavor via the Maillard reaction.
4. Sauté Vegetables and Aromatics: Add the remaining 30 ml (2 tbsp) olive oil, diced yellow onion, and red bell pepper to the pot. Sauté for 5-7 minutes until vegetables soften. Add minced garlic and cook for another minute until fragrant. Sautéing develops the base flavor of the chili and softens the vegetables. Do not overcook the garlic, as it can become bitter.
5. Toast Spices and Bloom Tomato Paste: Stir in the prepared mild chili seasoning recipe blend and tomato paste. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste. Toasting spices brings out their essential oils, significantly boosting the final taste. Cooking the tomato paste eliminates its raw, acidic flavor.
6. Simmer the Chili Base: Add canned diced tomatoes, kidney beans, black beans, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally, to allow flavors to meld. Simmering for longer intensifies flavor; 20 minutes is the minimum, but an hour is even better. Taste and adjust seasoning with extra salt or pepper if needed.
7. Prepare the Creamy Monterey Jack Ribbon: While the chili simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the whole milk until smooth and thickened (about 3-5 minutes). Remove from heat. The roux creates the structure for the creamy ribbon. If the sauce clumps, try whisking it vigorously off the heat for 30 seconds to smooth it out. When I make this for a weeknight meal, I often use a pre-made cheese sauce from a jar to save time, but the homemade roux really makes a difference here.
8. Add Cheese and Chilies: Add grated Monterey Jack cheese to the milk mixture, stirring until completely melted and smooth. Stir in the drained diced mild green chilies. Set aside. Monterey Jack melts exceptionally smoothly, creating a ribbon texture. Adding green chilies at this stage ensures they don’t lose flavor during cooking.
9. Assemble the Casserole: Spread half of the chili mixture evenly in the prepared baking dish. Spoon the entire creamy Monterey Jack ribbon mixture over the chili layer, spreading it gently to cover. Top with the remaining chili mixture, spreading evenly. The layering creates the distinct visual and textural element of this unique chili bake. Be careful not to mix the layers too much during assembly.
10. Bake and Rest: Bake for 25-30 minutes, or until the chili is bubbly around the edges and the cheese ribbon is visibly melted and slightly golden in spots. Let rest for 5-10 minutes before serving. Resting allows the ribbon to set properly, ensuring it holds its shape when serving. The bubbly edges indicate the chili is heated through.
11. Garnish and Serve: Serve directly from the baking dish or in wide, shallow bowls. Garnish generously with fresh chopped cilantro, allowing the creamy cheese ribbon to visibly ooze. The cilantro adds a finishing touch of freshness. Serve with cornbread or tortilla chips for dipping.

The Key to Success: Customizing Your Mild Chili Seasoning Blend

Using a pre-made blend might be convenient, but creating your own mild chili seasoning recipe allows you to perfectly control the heat level and sodium content. This customization is essential for family-friendly meals where palates vary widely.

• Adjusting for heat: The recipe uses a mild chili powder base with optional cayenne pepper for a subtle warmth. If you want truly zero spice, simply omit the cayenne pepper entirely. For a slight increase in warmth without a fiery kick, add a pinch of ancho chili powder instead.
• For a smokier flavor: Increase the amount of smoked paprika slightly and reduce the regular chili powder by a similar amount. Smoked paprika adds depth and complexity, especially to a mild chili seasoning recipe, without increasing the heat.
• Making a large batch: This mild chili seasoning recipe blend is easy to double or triple. Store the excess in an airtight container for up to six months. Keeping this blend on hand makes weeknight dinners and quick meals much faster to prepare.

Meal Prep and Freezer Tips for Creamy Chili

This creamy chili casserole is perfect for meal prep, making it an ideal choice for healthy eating and busy schedules. Planning ahead saves time without sacrificing flavor.

• Make-Ahead Casserole: Assemble the entire casserole (up to step 9) and cover tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. This makes it a great option for gatherings or quick weeknight dinner ideas.
• Freezing the Chili Base: The chili base (without the creamy ribbon) freezes exceptionally well. Cool it completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
• Freezing the Assembled Casserole: While possible, keep in mind that the creamy ribbon may separate slightly when thawed and reheated. To mitigate this, reheat slowly in a low oven from chilled rather than microwaving.
• Reheating Instructions: Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop for the base, or bake the chilled casserole (add an extra 10-15 minutes to the bake time) until bubbly throughout.

Frequently Asked Questions about this Mild Chili Recipe

Q: Can I make this chili vegetarian?

A: Absolutely. Simply swap the ground beef for an equivalent amount of plant-based ground crumbles or add another can of black beans and kidney beans. Increase the vegetable broth by 1/2 cup to compensate for the lack of beef moisture. This creates a high-protein, family-friendly vegetarian meal.

Q: My family really loves heat; how can I increase the spice level?

A: The easiest way to increase heat is to add more cayenne pepper or use a regular chili powder blend instead of a mild one in the mild chili seasoning recipe. For more depth, stir in a pinch of chipotle powder or add some pickled jalapeños as a topping.

Q: How long will this chili keep in the refrigerator?

A: Store leftovers in an airtight container for 3-4 days. The flavors will deepen overnight, making it a great meal prep option for easy lunches. For best results, reheat in the oven or on the stovetop rather than in the microwave.

Q: Why did my cheese ribbon separate or become lumpy?

A: This usually happens if you add the cheese too quickly to the hot milk mixture or if you use pre-shredded cheese with anti-caking agents. Ensure the milk mixture is warm (not boiling) before adding the cheese, and use freshly grated cheese. I’ve found that using freshly grated Monterey Jack and adding it slowly off the heat gives me the smoothest result every time.

Q: Can I use different beans?

A: Yes, you can substitute pinto beans or cannellini beans for kidney or black beans. Make sure they are rinsed and drained to remove excess sodium and improve digestibility.

Q: What toppings do you suggest?

A: Sour cream or Greek yogurt, crushed tortilla chips or cornbread, pickled jalapeños (for those who want heat), and a little extra Monterey Jack cheese. Cilantro is a must for a fresh flavor contrast.

Conclusion

This mild chili recipe with a creamy Monterey Jack ribbon is more than just a quick dinner; it’s the ultimate comfort food for families. The homemade mild chili seasoning recipe ensures perfect flavor without overwhelming heat, making it a kid-approved favorite for quick meals. Save this easy dinner idea on Pinterest for future meal planning.

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