There’s nothing like a big bowl of chili that warms you from the inside out. This smoky chipotle beef chili is hearty, rich, and packed with layers of flavor. It’s got tender beef, beans for substance, smoky chipotle peppers for kick, and all those cozy spices that make chili the ultimate comfort food. This one’s been a regular in my kitchen, especially on chilly nights when I want something filling but also exciting.
Why I Love This Recipe
This chili is one of my go-to recipes when I want something bold and comforting at the same time. The smoky heat from chipotle peppers gives it a depth you don’t always get from traditional chili, and the longer it simmers, the better it gets.
- It’s hearty enough to be a full meal on its own.
- Leftovers taste even better the next day.
- You can make it as spicy or as mild as you like.
- It freezes beautifully, so you can always have some ready.
Servings and Time
- Servings: 6 hearty bowls
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Macros (Per Serving)
- Calories: 410
- Protein: 32g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 8g
Why This Recipe Works (Quick Science)
Chili builds flavor in layers:
- Browning the beef first creates fond (those caramelized bits) that deepen the taste.
- Chipotle peppers in adobo add smoke and natural umami.
- Simmering lets the flavors meld together and thickens the chili naturally without extra thickeners.
Common Mistakes
- Not browning the beef properly: Rushing this step leaves you with bland chili.
- Adding beans too early: They can break down and get mushy if simmered too long.
- Skipping salt adjustments: Chili needs tasting at the end to balance flavors.
What You’ll Need
- 2 tbsp olive oil
- 2 lbs ground beef (80/20 blend)
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo, minced
- 2 tbsp adobo sauce (from the chipotle can)
- 1 red bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- Garnishes: shredded cheddar cheese, sour cream, chopped cilantro
Pro Tips
- Always taste your chili at the end and adjust seasoning—spices mellow as they simmer.
- If you like extra smoky flavor, add a pinch of liquid smoke.
- For a thicker chili, simmer uncovered during the last 15 minutes.
- Double the batch and freeze half for easy weeknight dinners.
Tools You’ll Need
- Large Dutch oven or heavy pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Can opener
- Measuring spoons and cups
Substitutions and Variations
- Swap ground beef with ground turkey or chicken for a lighter option.
- Use pinto beans instead of kidney or black beans.
- Add corn kernels for sweetness.
- Spice it up with extra chipotles or jalapeños.
Make Ahead Tips
- Chili tastes even better the next day, so you can make it 1–2 days ahead.
- Store in the fridge, then reheat gently on the stove.
How to Make Smoky Chipotle Beef Chili
Step 1: Sauté the Onion and Garlic
Heat 2 tbsp olive oil in a large Dutch oven. Add 1 large diced onion and 4 minced garlic cloves. Cook for 3–4 minutes until softened and fragrant.
Step 2: Brown the Beef
Add 2 lbs ground beef. Break it apart with a wooden spoon and cook until browned, about 7–8 minutes.
Step 3: Add the Veggies and Chipotle
Stir in 1 diced red bell pepper, 2 minced chipotle peppers, and 2 tbsp adobo sauce. Cook for 3 minutes until softened.
Step 4: Add Tomatoes, Sauce, Broth, and Spices
Pour in 1 can diced tomatoes, 1 can tomato sauce, 1 cup beef broth, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, ½ tsp oregano, 1 tsp salt, and ½ tsp black pepper. Stir well.
Step 5: Simmer
Reduce heat to low. Cover and let the chili simmer for 30 minutes, stirring occasionally.
Step 6: Add Beans and Final Simmer
Stir in 1 can kidney beans and 1 can black beans. Let simmer uncovered for 15 more minutes.
Step 7: Serve and Garnish
Ladle into bowls and top with shredded cheddar cheese, sour cream, and fresh cilantro.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in portions for up to 3 months.
- Reheat on the stove with a splash of broth if it thickens too much.
What to Serve With
- Warm cornbread or crusty bread
- A simple green salad
- Tortilla chips for dipping
- Rice for an extra hearty meal
FAQ
Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
How spicy is this?
Medium heat. If you’re sensitive, use 1 chipotle instead of 2.
Can I skip the beans?
Sure! Just add extra beef or veggies.
Does it taste better the next day?
Absolutely—the flavors get richer after sitting overnight.
Conclusion
This smoky chipotle beef chili is bold, hearty, and just the kind of recipe you’ll want to keep on repeat. It’s a cozy dinner that makes the house smell amazing and brings everyone to the table. If you give it a try, leave a comment and let me know how it turned out—or if you added your own spin!
