Smoky Chipotle Beef Chili

Born on the Tex-Mex frontier, chili thrives on slow-simmered depth and bold spice. This smoky chipotle beef version leans on adobo-laced peppers and smoked paprika for a rich, dinner-ready pot of heat and comfort.

Serves 6 · 15 min prep · 55 min cook

Estimate for one serving

• 490 cal
• 38g protein
• 32g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb ground beef
• 1 large yellow onion
• 4 garlic cloves
• 3 chipotle peppers in adobo
• 2 tbsp adobo sauce
• 3 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 28 oz can crushed tomatoes
• 1.5 cups beef broth
• 15 oz can, drained kidney beans
• 15 oz can, drained black beans
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Dice the onion and mince the garlic; finely chop the chipotle peppers.
2. 2Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
3. 3Add the ground beef and cook 7 to 8 minutes, breaking it up until well browned and no pink remains.
4. 4Stir in the onion and cook 4 minutes until softened, then add garlic and cook 30 seconds more.
5. 5Add the chopped chipotles, adobo sauce, tomato paste, chili powder, cumin, smoked paprika, and oregano; cook 1 minute until fragrant and the paste darkens.
6. 6Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot clean.
7. 7Bring to a boil, then reduce heat to low, cover partially, and simmer 25 minutes stirring occasionally.
8. 8Stir in both cans of drained beans, salt, and pepper; continue simmering uncovered 15 to 20 minutes until thickened to your liking.
9. 9Taste and adjust seasoning if needed; the chili should be smoky, slightly spicy, and rich.
10. 10Ladle into bowls and serve with any favorite toppings for a hearty guy-dinner centerpiece.