Description

A creamy, mild chili recipe featuring a hidden layer of melted Monterey Jack cheese, baked into a hearty casserole perfect for families.

Ingredients

Scale

1.1 lbs ground beef (500 g)
1 large yellow onion, finely diced
2 cloves garlic, minced
1 large red bell pepper, finely diced
28 oz canned diced tomatoes, undrained (800 g)
5.3 oz tomato paste (150 g)
15 oz canned kidney beans, rinsed and drained (425 g)
15 oz canned black beans, rinsed and drained (425 g)
1 tsp ground cumin (5 g)
2 tsp smoked paprika (10 g)
1 tbsp mild chili powder (15 g)
0.5 tsp garlic powder (2.5 g)
0.5 tsp onion powder (2.5 g)
0.5 tsp dried oregano (2 g)
0.25 tsp cayenne pepper, optional (1 g)
0.5 tsp fine sea salt (2.5 g)
0.25 tsp black pepper (1 g)
0.25 cup olive oil, divided (60 ml)
1 cup vegetable broth (240 ml)
0.25 cup unsalted butter (60 g)
0.25 cup all-purpose flour (30 g)
1.5 cups whole milk (360 ml)
7 oz Monterey Jack cheese, freshly grated (200 g)
4 oz canned mild green chilies, diced and drained (120 g)
0.25 cup fresh cilantro, chopped (30 g)

Instructions

Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Create Mild Chili Seasoning Blend: In a small bowl, combine cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper; mix well.
Brown Ground Beef: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned (5-7 minutes). Drain any excess fat.
Sauté Vegetables and Aromatics: Add remaining 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.
Toast Spices and Bloom Tomato Paste: Stir in the prepared seasoning blend and tomato paste. Cook for 2 minutes, stirring constantly, to toast spices and deepen the flavor.
Simmer 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. Adjust seasoning with extra salt or pepper if needed.
Prepare Creamy Monterey Jack Ribbon: While chili simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in whole milk until smooth and thickened (3-5 minutes). Remove from heat.
Add Cheese and Chilies: Add grated Monterey Jack cheese to the milk mixture, stirring until melted and smooth. Stir in the drained diced mild green chilies. Set aside.
Assemble 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. Top with the remaining chili mixture, spreading evenly.
Bake and Rest: Bake for 25-30 minutes, or until bubbly around the edges and slightly golden. Let rest for 5-10 minutes before serving.
Garnish and Serve: Serve directly from the baking dish, garnished generously with fresh chopped cilantro.

Notes

To improve digestibility and reduce sodium, rinse canned beans thoroughly before adding them to the chili. For the smoothest possible sauce, grate the Monterey Jack cheese fresh rather than using pre-shredded cheese, which contains anti-caking agents. The chili flavor deepens with longer simmering; while 20 minutes is sufficient, simmering for an hour is recommended for richer flavor. For truly low heat, omit the optional cayenne pepper from the seasoning blend.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (~300 g)
Calories: 300 calories
Sugar: 5 g
Sodium: 400 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 60 mg

Keywords: mild chili, baked casserole, ground beef, Monterey Jack cheese, kid-friendly, creamy, weeknight meal, easy dinner