RECIPES

Cheesy Beef Chili — So Gouda!

Active Time

20 minutes

Servings

3 quarts

Ingredients

2 pounds lean ground beef
1 large onion, chopped
3 tablespoons each chili powder and ground cumin
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes, undrained
1 can (14.5 ounces) diced tomatoes, undrained
3 cans (16 ounces each) red kidney beans, rinsed and drained
12 ounces Roth 3 Chile Pepper Gouda cheese, shredded (3 cups)
Salt and pepper to taste

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.

Instructions

Cook beef and onion in a Dutch oven over medium heat until meat is no longer pink; drain. Add the chili powder, cumin and tomato paste; cook and stir for 2 minutes.
Stir in tomatoes and beans. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened, stirring occasionally. Reduce heat to low; gradually stir in gouda until melted. Remove from the heat. Season with salt and pepper to taste.

Recipe Tips

Roth Sriracha Gouda could be substituted for the Roth 3 Chile Pepper Gouda cheese in this recipe.
Any brand of Wisconsin cheese with a smoky-spicy or spicy flavor could also be substituted in this recipe, such as a chipotle gouda, chipotle cheddar, chipotle monterey jack, habanero jack or pepper jack.
Looking for less spicy heat? Swap in a Wisconsin gouda or smoked gouda cheese.

Cheesemonger Tip

Award-winning Roth 3 Chile Pepper Gouda cheese is blended with chipotle, habanero and jalapeno peppers. With more smoke flavor than spice, the yummy buttery texture adds depth and balances the cheese.