Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. Once the beef is cooked, use a slotted spoon to transfer it to a plate, leaving about 1 tablespoon of fat in the pot (drain excess fat if needed). Return the pot to medium heat and add the diced onion, cooking until softened and beginning to caramelize, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. This initial browning builds deep flavor that makes the chili taste rich and satisfying.

Return the cooked ground beef to the pot with the onions and garlic. Add the ground cumin, dried oregano, cinnamon, salt, white pepper, and cayenne pepper. Stir constantly for about 1-2 minutes to bloom the spices—this releases their essential oils and deepens their flavor. Pour in the chopped green chiles and cook the entire mixture for another 3-4 minutes, stirring occasionally, to allow the flavors to meld together. I find that blooming spices in fat creates a more complex, cohesive flavor than simply dumping everything in at once.

Stir in the drained and rinsed cannellini beans, mixing well to combine with the spiced beef. Using a potato masher or the back of a spoon, crush approximately half of the beans directly in the pot. This technique creates a creamy, thickened base while keeping some whole beans for texture and visual appeal. This mashing is what gives white bean chili its signature hearty, slightly creamy consistency without any cream.

Pour the chicken broth into the pot and bring the mixture to a gentle simmer over medium heat. Stir occasionally to ensure nothing sticks to the bottom. After about 3-4 minutes of simmering, add 1.5 cups of the shredded Monterey Jack cheese, stirring constantly until completely melted and incorporated. Continue simmering for another 5-7 minutes until the chili reaches your desired consistency and the flavors have melded together beautifully. The cheese not only adds richness but also creates a subtle binding effect that brings the whole dish together.

Ladle the chili into serving bowls. Top each bowl with a dollop of sour cream, a generous handful of the remaining shredded Monterey Jack cheese, and a sprinkle of fresh chopped cilantro. Serve immediately while hot, allowing guests to customize their portions of toppings to their preference.