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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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.
Ingredients for Chipotle Chili
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.
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.
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.
More Fall Soup and Chili Favorites:
- 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
- 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.
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