Chilli Con Carne Topped With Melted Cheese & Green Onion

This recipe brings together a classic bowl of chilli con carne and elevates it with gooey melted cheese and a sprinkle of fresh green onion. The chilli itself carries bold flavor with rich tomato, tender beans, and seasoned ground beef simmered until everything blends beautifully. Once ladled into bowls, the hot chilli becomes the perfect base for a topping of melted cheese that pulls with every spoonful and green onion that brightens it all up.

I love how this dish turns into a complete comfort meal that feels both filling and exciting. The cheese brings creaminess, the chilli provides hearty warmth, and the onion cuts through with freshness. It works well for family dinners, casual gatherings, or even meal prep because the flavors get better as they sit. You can keep it mild or turn up the spice, and the cheese on top guarantees it’s a crowd pleaser every time.

Why You’ll Love This Recipe

This chilli con carne with melted cheese and green onion offers everything you’d want in a one-pot meal.

Rich and hearty: A mix of beans, tomatoes, and beef makes it satisfying and nourishing.

Cheesy topping: Melted cheese balances the spice with creamy indulgence.

Fresh finish: Green onions add brightness and a bit of crunch.

Easy to adapt: Works with beef, turkey, or even plant-based crumbles.

Meal prep friendly: Tastes even better the next day as flavors deepen.

Family favorite: It appeals to adults and kids, especially with the gooey cheese layer.

Here’s what I enjoy most: sometimes I add a mix of cheddar and Monterey Jack on top for extra meltiness. Another trick I use is stirring in a little cocoa powder to the chilli while it simmers, which adds depth without tasting sweet. Those little touches always make the pot taste like something special that goes beyond the basic version.

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Ingredients

For the Chilli:

• 2 tablespoons olive oil
  
• 1 large onion, diced
  
• 1 green bell pepper, diced
  
• 3 garlic cloves, minced
  
• 1 pound ground beef (or ground turkey)
  
• 1 can (15 ounces) kidney beans, drained and rinsed
  
• 1 can (15 ounces) black beans, drained and rinsed
  
• 2 cans (14 ounces each) diced tomatoes
  
• 2 tablespoons tomato paste
  
• 2 cups beef or chicken broth
  
• 2 teaspoons ground cumin
  
• 2 teaspoons chili powder
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon dried oregano
  
• ½ teaspoon cayenne pepper (optional, for heat)
  
• Salt and black pepper to taste
  

For the Topping:

• 1 ½ cups shredded cheddar cheese (or a blend)
  
• ½ cup green onions, thinly sliced
  

Optional Add-ins:

• Fresh cilantro leaves for garnish
  
• Sour cream or Greek yogurt on the side
  
• Crushed tortilla chips for crunch
  
• Jalapeño slices for extra spice
  

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Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, stirring until softened and fragrant, about 5 minutes. Toss in the garlic and cook for another minute so it releases its aroma without burning. This base sets up the flavor foundation for the chilli.

2. Cook the Meat

Add the ground beef to the pot and break it apart with a spoon. Let it brown fully, about 6 to 8 minutes, stirring often. Season lightly with salt and pepper at this stage so the meat absorbs flavor before combining with everything else.

3. Build the Chilli Base

Stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne if using. Toasting the spices for a minute helps release their oils and intensifies the flavor. Add the diced tomatoes and broth, stirring to combine into a rich mixture.

4. Add the Beans

Mix in the kidney beans and black beans, making sure they’re coated in the sauce. Bring the pot to a gentle boil, then reduce heat to low and let it simmer uncovered for 30 to 40 minutes. Stir occasionally so nothing sticks to the bottom. The liquid will reduce slightly, thickening the chilli into a hearty consistency.

5. Taste and Adjust

After simmering, taste the chilli and adjust seasonings as needed. Add more salt, pepper, or spice to fit your preference. If you want more depth, a touch of cocoa powder or a splash of lime juice works wonders.

6. Top and Melt

Ladle the hot chilli into bowls. Immediately sprinkle a generous amount of shredded cheese on top so it melts into the heat. Scatter thin slices of green onion over the cheese for a burst of freshness. Let it sit for a minute before serving to give the cheese time to soften and pull beautifully with each spoonful.

Tips & Variations

• Make it lighter: Swap ground beef for turkey or chicken to reduce fat.
  
• Boost flavor: Add a splash of brewed coffee or dark chocolate for richer depth.
  
• Vegetarian twist: Use lentils or more beans instead of meat.
  
• Spice control: Adjust chili powder and cayenne to suit your heat tolerance.
  
• Cheese variety: Try pepper jack, mozzarella, or a Mexican blend for different melts.
  
• Slow cooker option: Combine everything after browning the meat and cook on low for 6–8 hours.
  

One of my favorite tricks is prepping a double batch and freezing half for later. It makes busy nights easier when I can just thaw and reheat. Another variation I love is adding roasted corn to the pot, which gives little pops of sweetness that balance the smoky spices.

Serving Suggestions

This chilli works beautifully as a main course but pairs well with simple sides. Serve it with warm crusty bread for dipping, or over a bed of fluffy rice to stretch it further. A crisp side salad balances the richness, while tortilla chips or cornbread give that classic chilli experience.

When I serve it at gatherings, I set up a topping bar with shredded cheese, jalapeños, sour cream, chopped cilantro, and hot sauces so everyone can customize their bowl. For family dinners, I often ladle it over baked potatoes and then top with cheese and green onion, turning it into a whole new comfort dish.

Frequently Asked Questions

Can I make this ahead of time?

Yes, chilli tastes even better the next day as the flavors meld together. Store in the fridge for up to 4 days.

Can I freeze chilli con carne?

Absolutely. Let it cool, then transfer to freezer bags or containers. It keeps for up to 3 months. Reheat on the stovetop with a splash of broth if it thickens too much.

What’s the best cheese to use?

Cheddar is classic, but Monterey Jack, mozzarella, or a spicy pepper jack all work well.

Can I make it without beans?

Yes, just add more meat or vegetables like corn, zucchini, or mushrooms instead.

How do I make it less spicy?

Skip the cayenne pepper and use mild chili powder. The green onion topping also helps cut down the heat.

Can I use canned chilli beans instead of plain beans?

You can, but reduce added seasoning since those beans often come flavored.

What if I don’t have fresh green onion?

Chopped chives or parsley make a fine substitute for freshness.

How do I thicken chilli if it’s too runny?

Let it simmer uncovered longer, or mash some of the beans with a spoon to release their starch.

Final Thoughts

Chilli con carne topped with melted cheese and green onion combines everything comforting about a bowl of stew with the fun of cheesy, fresh toppings. The rich, meaty base pairs with creamy cheese and bright onion in a way that feels balanced yet indulgent. It’s simple enough for weeknights yet cozy enough for gatherings.

What I like most is how versatile this dish stays. You can stick to the classic recipe or make little adjustments with toppings, spices, and extra add-ins to fit your taste. Every bowl feels warm, filling, and satisfying, which makes it one of those reliable recipes I keep coming back to.