Chipotle Chili

Chili season is upon us and this Chipotle Chili is my favorite. It’s the perfect amount of hearty, smoky and spicy all in one bowl.

Chili season is upon us and this Chipotle Chili is my favorite. It’s the perfect amount of hearty, smoky and spicy all in one bowl.

**This post has been updated since its original post date in 2014. Photos and text have been updated but the recipe remains the same.

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Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

We all have our favorites when it comes to chili. Some like ground meat, some like chunks of beef (think Texas chili). Then there’s the beans or no beans debate.

I grew up with ground beef and beans in my chili so that’s usually what I go for when creating new chili recipes.

And of all the chili recipes I’ve had, this Chipotle Chili is hands down my favorite.

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

Ingredients for Chipotle Chili

  • Olive oil: For sauteing the onions and garlic.
  • Ground beef: Makes the chili super hearty and filling. You could sub ground turkey if you prefer.
  • Onions and garlic: Add lots of flavor to the chili.
  • Chili powder: Adds spice and the classic chili flavor. If you like things really spicy, use a hot chili powder in this recipe.
  • Cumin: I love the smoky flavor cumin adds. It’s a chili must for me.
  • Oregano: Adds some freshness to the chili.
  • Chipotle peppers in adobo: The smoky, spicy, slightly acidic flavor of chipotle peppers is a total game changer. You can find chipotle peppers in adobo at pretty much any grocery store in the ethnic aisle. Add more or less depending on how spicy you like your chili.
  • Crushed tomatoes: These add the bulk of the tomato base to the chili. I like the slight texture that crushed tomatoes provide.
  • Tomato paste: Paste adds an extra richness and depth in tomato flavor.
  • Beef stock: Add additional rich, beefy flavor and thins out the chili a bit. As the chili simmers, the beef stock flavor intensifies.
  • Brown sugar: Adds a touch of sweetness and helps balance out the spiciness of the chipotles.
  • Beans: My favorite beans for chili are black beans and pinto beans so I used a can of each in this chili. If you prefer a different bean, feel free to use that instead. Any option would be great in this chili.
Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

How to Make Chipotle Chili

This Chipotle Chili is super easy to make and simmers away to thicken into the perfect chili texture. Let’s make some.

Start by heat a large pot or dutch oven over medium heat. This enamel dutch oven is always my go to for chili, soup and pasta dishes.

Add the olive oil. Once warmed, add onions and garlic. Saute for about 3 minutes, until soft and transulcent. Next, brown the ground beef.

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

Once the beef is no longer pink, add the chopped chipotle peppers, chili powder, cumin, oregano and tomato pasta. Cook until the tomato paste is a rusty color. This cooks out the tin flavor that can sometimes occur in canned tomatoes.

Add beef stock, crushed tomatoes, brown sugar and rinsed beans. Bring the chili to a simmer. Place the lid on the dutch oven, leaving a little opening for the steam to escape.

Simmer for about an hour and a half, until thick.

Top with your favorite chili garnishes. We like cheese, sour cream and Fritos at our house. Pickled or fresh jalapenos, cilantro and a squeeze of lime juice would be a yummy addition as well.

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

Freezer Friendly

This chili is super freezer friendly as well so if you have leftovers or want to double the recipe, that’s a great option.

Place your extra chili in a freezer-safe container and keep in the freezer for up to 2 months. You can thaw it overnight in the refrigerator or use you defrost option on the microwave when you’re ready to eat it.

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.

More Fall Soup and Chili Favorites:

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.
Chili season is upon us and this Chipotle Chili is my favorite. It’s the perfect amount of hearty, smoky and spicy all in one bowl.
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Chipotle Chili

Chili season is upon us and this Chipotle Chili is my favorite. It's the perfect amount of hearty, smoky and spicy all in one bowl.
Prep Time10 mins
Active Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: chipotle chili
Yield: 6 servings
Author: Meg’s Everyday Indulgence

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 lb. ground beef
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. dried oregano
  • 2 Tbsp. finely minced chipotle peppers in adobo
  • 1 6 oz. can tomato paste
  • 1 28 oz. can crushed tomatoes
  • 1 1/2 Tbsp. brown sugar
  • 2 cups beef stock
  • 1 16 oz. can black beans, drained and rinsed
  • 1 16 oz. can pinto beans, drained and rinsed

Instructions

  • Heat a large stock pot or dutch oven over medium heat. Drizzle olive oil into pot and add onion and garlic. Saute for 2 to 3 minutes, until softened and translucent. Add ground beef and cook until no longer pink.
  • Add chili powder, cumin, oregano, chopped chipotle peppers and tomato paste to the ground beef. Stir well and cook another 2 minutes, until it turns a rusty color. Add remaining ingredients and stir well.
  • Bring to a light simmer and cover almost all the way, leaving a little space for steam to escape. Simmer for 1 1/2 hours, until thickened, stirring about every 15 minutes.

2 comments

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