Smoky Chipotle Beef Chili Recipe

There are certain dishes that just become staples in a household, recipes that are requested time and time again, and evoke a sense of warmth and comfort with every spoonful. For my family, this Smoky Chipotle Beef Chili is absolutely one of those dishes. From the first time I simmered a pot of this richly flavored chili, the aroma filled the kitchen and promised something special. And it delivered! The deep, smoky notes from the chipotle peppers, balanced perfectly with the savory beef and hearty beans, created a symphony of flavors that had everyone reaching for seconds (and even thirds!). What I love most about this recipe, beyond its incredible taste, is its versatility and ease. It’s perfect for a cozy weeknight dinner, a game day gathering, or even a potluck where you’re guaranteed to impress. It’s hearty, satisfying, and packed with flavor that will leave you craving more. Trust me, once you try this Smoky Chipotle Beef Chili, it will become a beloved part of your recipe repertoire too.

Ingredients

This Smoky Chipotle Beef Chili is built on a foundation of robust, flavorful ingredients that work together to create a truly unforgettable dish. Each component plays a vital role in building the layers of smoky, savory, and slightly spicy goodness that define this chili. Let’s dive into each ingredient and explore why they are essential to achieving chili perfection:

• 2 lbs Beef Chuck, cut into 1-inch cubes: The foundation of any great beef chili starts with the right cut of beef. Beef chuck is the star here. Its marbling and connective tissue render beautifully during the long simmering process, resulting in incredibly tender, melt-in-your-mouth beef. Don’t be tempted to use leaner cuts like sirloin or round, as they will become dry and tough. Chuck, with its higher fat content, provides both flavor and moisture, creating a richer and more satisfying chili. You can also opt for ground beef (80/20 blend for flavor), but cubed chuck offers a more substantial, hearty texture that many chili enthusiasts prefer. For an even deeper flavor, consider searing the beef cubes in batches before adding them to the pot – this creates a beautiful crust and enhances the overall richness of the chili. Look for chuck roast that is well-marbled for the best results.
• 2 tablespoons Olive Oil: Olive oil is our cooking fat of choice, providing a healthy base for sautéing our aromatics and browning the beef. Its mild flavor allows the other ingredients to shine through. You can substitute with other cooking oils like avocado oil or vegetable oil if preferred, but olive oil lends a subtle fruity note that complements the chili’s flavor profile. Using enough oil is crucial to prevent sticking and ensure even browning, which is key to building flavor.
• 1 large Yellow Onion, chopped: Onions are the aromatic backbone of countless savory dishes, and chili is no exception. Yellow onions offer a balanced flavor – not too sharp, not too sweet – making them perfect for building a flavorful base. Chopping the onion into uniform pieces ensures even cooking and prevents any large, undercooked pieces in your final chili. Sautéing the onion in olive oil until softened and translucent releases its sweetness and creates a foundation for the other flavors to build upon. Don’t rush this step; properly sautéed onions contribute significantly to the depth of flavor in the chili.
• 4 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent and savory notes that complement the smoky chipotle peppers and hearty beef. Freshly minced garlic is always preferred for the most intense flavor. Adding the garlic after the onions have softened prevents it from burning and becoming bitter. Garlic’s flavor deepens as it cooks, so sautéing it briefly allows it to meld beautifully with the other ingredients. If you’re a garlic lover, feel free to add an extra clove or two for an even bolder garlic flavor.
• 2 Chipotle Peppers in Adobo Sauce, minced, plus 1 tablespoon adobo sauce: Chipotle peppers in adobo sauce are the stars of this chili, delivering the signature smoky and moderately spicy flavor. These are smoked and dried jalapeño peppers rehydrated and canned in a tangy, slightly sweet adobo sauce. The heat level can vary between brands, so start with two peppers and adjust to your preference. Mincing the peppers ensures even distribution of flavor and heat throughout the chili. The adobo sauce itself is packed with flavor and adds depth and complexity. Don’t discard the adobo sauce – a tablespoon or two added to the chili elevates the smoky, spicy notes even further. For a milder chili, remove the seeds and membranes from the chipotle peppers before mincing. For extra heat, add more peppers or more adobo sauce.
• 1 (28 ounce) can Crushed Tomatoes: Crushed tomatoes form the liquid base of our chili and contribute a rich, tomatoey sweetness and acidity. Using a good quality can of crushed tomatoes is important for the best flavor. Fire-roasted crushed tomatoes can add an extra layer of smoky depth if you enjoy an even smokier chili. The acidity of the tomatoes helps to balance the richness of the beef and beans. You can also use diced tomatoes, but crushed tomatoes create a smoother, thicker chili consistency.
• 1 (15 ounce) can Kidney Beans, rinsed and drained: Kidney beans are a classic chili bean, offering a hearty texture and mild, slightly sweet flavor that complements the other ingredients. Rinsing and draining the beans removes excess starch and sodium, resulting in a cleaner flavor. You can use light or dark red kidney beans, depending on your preference. Kidney beans hold their shape well during long simmering and contribute to the overall heartiness of the chili.
• 1 (15 ounce) can Black Beans, rinsed and drained: Black beans add another layer of texture and flavor complexity to the chili. They are slightly sweeter and earthier than kidney beans and provide a nice visual contrast. Rinsing and draining black beans is also recommended. Black beans contribute to the nutritional value of the chili, adding fiber and protein. Their slightly softer texture compared to kidney beans creates a pleasant textural variety in each bite.
• 1 (15 ounce) can Pinto Beans, rinsed and drained: Pinto beans are the third bean in our trio, adding a creamy texture and mild, nutty flavor. They are often used in chili and contribute to the overall heartiness and substance of the dish. Rinsing and draining pinto beans is also important. Pinto beans break down slightly during cooking, thickening the chili and creating a richer, creamier consistency. The combination of kidney, black, and pinto beans provides a diverse flavor profile and textural experience.
• 1 cup Beef Broth: Beef broth adds depth of flavor and moisture to the chili. Using a good quality beef broth enhances the savory beef notes in the dish. Low-sodium beef broth is recommended to control the salt level. You can also use chicken broth or vegetable broth as substitutes, but beef broth is the most traditional and complementary choice. The broth helps to simmer the beef and beans and creates a flavorful sauce.
• 2 tablespoons Chili Powder: Chili powder is a blend of spices that provides the characteristic chili flavor. It typically includes a mix of dried chili peppers, cumin, oregano, garlic powder, and other spices. Using a good quality chili powder is essential for authentic chili flavor. You can adjust the amount of chili powder to your preference, adding more for a bolder chili flavor. Different brands of chili powder can vary in heat level and flavor profile, so experiment to find your favorite.
• 1 tablespoon Ground Cumin: Cumin is a warm, earthy spice that is essential in chili. It adds depth and complexity to the flavor profile and complements the smoky chipotle peppers. Ground cumin is readily available and easy to use. Freshly ground cumin seeds, toasted and then ground, can offer an even more intense flavor if you are a cumin enthusiast.
• 1 teaspoon Dried Oregano: Dried oregano adds a slightly peppery and herbaceous note to the chili. It complements the other spices and adds a layer of complexity. Mediterranean oregano is typically used in chili. Dried oregano is readily available and easy to use. A little goes a long way, so start with one teaspoon and adjust to your preference.
• 1 teaspoon Smoked Paprika: Smoked paprika enhances the smoky flavor of the chipotle peppers and adds a beautiful reddish hue to the chili. It is made from smoked and dried pimientos de la Vera peppers. Using smoked paprika is key to achieving a truly smoky chili flavor. Different types of smoked paprika are available, ranging from sweet to hot. Choose a sweet or mild smoked paprika for this recipe to complement the chipotle peppers.
• 1/2 teaspoon Salt, or to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 1/2 teaspoon and adjust to your taste. Remember that canned beans and broth may already contain some salt, so taste and adjust accordingly. Sea salt or kosher salt are good choices for seasoning chili.
• 1/4 teaspoon Black Pepper, or to taste: Black pepper adds a subtle warmth and spice to the chili. Freshly ground black pepper is always preferred for the most intense flavor. Start with 1/4 teaspoon and adjust to your taste. Black pepper balances the other flavors and adds a touch of complexity.

Instructions

Crafting this Smoky Chipotle Beef Chili is a straightforward process, but allowing time for simmering is key to developing its rich and complex flavors. Follow these step-by-step instructions to create a chili that will impress everyone:

1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. This helps them brown better. Season generously with salt and pepper.
2. Sear the Beef (Optional but Recommended): Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until nicely browned. Remove the browned beef from the pot and set aside. Searing the beef adds depth of flavor and richness to the chili – it’s a step worth taking if you have the time. If you are using ground beef, brown it in the pot, breaking it up with a spoon, and drain off any excess grease.
3. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Properly sautéed onions are crucial for building a flavorful base for the chili.
4. Add Garlic and Chipotle: Add the minced garlic and minced chipotle peppers (and adobo sauce, if using) to the pot. Sauté for another minute until fragrant, being careful not to burn the garlic. The aroma of garlic and chipotle peppers at this stage is incredibly enticing and signals the beginning of the chili’s flavor development.
5. Bloom the Spices: Add the chili powder, cumin, oregano, and smoked paprika to the pot. Cook for 1 minute, stirring constantly, until fragrant. This step, known as “blooming” the spices, releases their essential oils and enhances their flavor, making them more vibrant and aromatic.
6. Combine Ingredients: Return the browned beef (or ground beef) to the pot. Add the crushed tomatoes, kidney beans, black beans, pinto beans, and beef broth. Stir well to combine all ingredients.
7. Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or even longer for deeper flavor. Stir occasionally to prevent sticking to the bottom of the pot. The longer the chili simmers, the more the flavors will meld and deepen, and the beef will become incredibly tender. For an even richer chili, you can simmer it for 3-4 hours or even in a slow cooker on low for 6-8 hours.
8. Season and Adjust: After simmering, taste the chili and season with additional salt and black pepper as needed. Adjust the spice level by adding more minced chipotle pepper or adobo sauce, or a pinch of cayenne pepper, if desired. You can also add a touch of brown sugar or molasses for a hint of sweetness if you prefer a slightly sweeter chili.
9. Thicken (Optional): If you prefer a thicker chili, you can remove about 1 cup of chili from the pot, mash the beans slightly with a fork, and then return it to the pot. This will help to thicken the chili naturally. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and then stir it into the chili during the last 15-20 minutes of simmering.
10. Serve: Ladle the Smoky Chipotle Beef Chili into bowls and serve hot. Garnish with your favorite toppings (see “How to Serve” section for ideas). Enjoy the incredible flavors of your homemade chili!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. This is an approximate guide.)

Serving Size: Approximately 1.5 cups

Servings Per Recipe: Approximately 8-10 servings (depending on serving size and desired portion)

Approximate Nutritional Values Per Serving:

• Calories: 450-550 kcal
• Protein: 35-45 grams
• Fat: 25-35 grams (depending on beef fat content)
• Saturated Fat: 10-15 grams (depending on beef fat content)
• Cholesterol: 100-120 mg
• Sodium: 600-800 mg (can vary based on broth and canned bean brands)
• Carbohydrates: 40-50 grams
• Fiber: 10-15 grams
• Sugar: 8-12 grams (naturally occurring from tomatoes and beans)

Key Nutritional Highlights:

• High in Protein: This chili is an excellent source of protein, primarily from the beef and beans. Protein is essential for building and repairing tissues, and it helps you feel full and satisfied.
• Good Source of Fiber: The beans and vegetables contribute a significant amount of dietary fiber. Fiber is important for digestive health, blood sugar control, and maintaining healthy cholesterol levels.
• Rich in Iron: Beef and beans are good sources of iron, an essential mineral for carrying oxygen in the blood.
• Vitamins and Minerals: Chili contains various vitamins and minerals, including vitamin C, vitamin K, potassium, and folate, depending on the specific ingredients and vegetables used.

Important Considerations:

• Sodium Content: Chili can be relatively high in sodium, especially if using regular broth and canned beans. Choose low-sodium broth and rinse canned beans thoroughly to reduce sodium content.
• Fat Content: The fat content will vary depending on the cut of beef used. Using leaner ground beef or trimming excess fat from beef chuck can reduce fat content.
• Calorie Control: Serving size plays a significant role in calorie intake. Be mindful of portion sizes if you are watching your calorie intake.

Disclaimer: This nutritional information is for general guidance only and should not be considered a substitute for professional dietary advice. Consult with a registered dietitian or nutritionist for personalized dietary recommendations.

Preparation Time

This Smoky Chipotle Beef Chili is relatively easy to prepare, but it does require some simmering time to develop its full flavor. Here’s a breakdown of the preparation time:

• Prep Time: 20-25 minutes (This includes chopping vegetables, dicing beef, mincing garlic and chipotle peppers, and gathering ingredients).
• Cook Time: 1.5 – 2 hours (Simmering time on the stovetop for optimal flavor development and tender beef. Can be simmered longer for even richer flavor, up to 3-4 hours).
• Total Time: Approximately 1 hour 50 minutes – 2 hours 25 minutes (from start to finish, including prep and cook time).

Time-Saving Tips:

• Pre-chopped Vegetables: Purchase pre-chopped onions and minced garlic to save prep time.
• Ground Beef Option: Using ground beef instead of cubed beef chuck eliminates the searing step and reduces cook time slightly.
• Slow Cooker Method: For a hands-off approach, prepare all ingredients and combine them in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This is ideal for busy days and allows for even longer simmering and flavor development.
• Make Ahead: Chili is a fantastic make-ahead dish! It actually tastes even better the next day as the flavors have more time to meld together. Prepare the chili a day or two in advance and simply reheat it before serving.

While the simmering time is essential for the best flavor, the active preparation time is relatively short, making this Smoky Chipotle Beef Chili a manageable dish even for weeknight dinners.

How to Serve

Smoky Chipotle Beef Chili is incredibly versatile and can be served in countless delicious ways. Here are some popular and flavorful serving suggestions:

Classic Toppings (Build-Your-Own Chili Bar):

• Shredded Cheese: Cheddar cheese, Monterey Jack, Pepper Jack, or a blend of your favorites.
• Sour Cream or Greek Yogurt: Adds a cool and tangy contrast to the spicy chili.
• Chopped Green Onions or Chives: Fresh and slightly pungent, adding a pop of color and flavor.
• Diced Red Onion: Adds a sharp, crunchy bite.
• Fresh Cilantro: Bright, herbaceous, and complements the smoky chipotle flavor.
• Avocado or Guacamole: Creamy and rich, adding healthy fats and a smooth texture.
• Tortilla Chips or Crumbled Cornbread: For added crunch and texture.
• Lime Wedges: A squeeze of lime juice brightens the flavors and adds a touch of acidity.
• Hot Sauce: For those who like extra heat, offer a variety of hot sauces to choose from.
• Pickled Jalapeños: Adds a tangy and spicy kick.

Side Dish Pairings:

• Cornbread: A classic chili accompaniment! Serve warm cornbread alongside the chili for a comforting and satisfying meal.
• Dinner Rolls or Crusty Bread: Perfect for soaking up the delicious chili broth.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich chili.
• Coleslaw: Creamy coleslaw offers a cool and crunchy side dish.
• Baked Potato or Sweet Potato: Top a baked potato with chili for a hearty and filling meal.
• Rice: White rice or brown rice can be served as a base for the chili, especially for a larger crowd.
• Quesadillas: Serve mini cheese quesadillas alongside the chili for a fun and cheesy side.

Serving Styles:

• Bowls: The most traditional way to serve chili – in warm bowls, garnished with your favorite toppings.
• Chili Dogs: Spoon chili over hot dogs in buns for a classic comfort food meal.
• Chili Cheese Fries: Top French fries with chili and cheese for a decadent and indulgent treat.
• Chili Nachos: Load tortilla chips with chili, cheese, and your favorite nacho toppings for a crowd-pleasing appetizer or meal.
• Chili Baked Potatoes: Stuff baked potatoes with chili for a complete and satisfying meal.
• Chili Mac and Cheese: Combine chili with macaroni and cheese for a hearty and cheesy twist.

No matter how you choose to serve it, this Smoky Chipotle Beef Chili is sure to be a hit. Get creative with your toppings and sides to customize your chili experience and make it your own!

Additional Tips for Chili Perfection

To elevate your Smoky Chipotle Beef Chili from good to truly exceptional, consider these helpful tips:

1. Don’t Skimp on the Searing (if using cubed beef): Searing the beef chuck cubes is a crucial step for developing deep, rich flavor. Take the time to brown the beef properly in batches to create a flavorful crust that will enhance the overall chili. This step adds a layer of complexity that you won’t get if you skip it.
2. Bloom Your Spices: Toasting or “blooming” your spices in the hot oil before adding the liquid ingredients unlocks their full flavor potential. This simple step makes a noticeable difference in the depth and aroma of your chili. Cook the spices for just a minute or two until fragrant, being careful not to burn them.
3. Longer Simmering = Deeper Flavor: Patience is key when making chili. Simmering the chili for at least 1.5 to 2 hours allows the flavors to meld together beautifully and the beef to become incredibly tender. Longer simmering times, up to 3-4 hours or even slow cooking, will result in an even richer and more complex flavor profile.
4. Taste and Adjust Seasoning Throughout: Chili is a dish that benefits from constant tasting and adjusting. Taste the chili at various stages of cooking and adjust the seasoning as needed. You may need to add more salt, pepper, chili powder, cumin, or even a touch of sweetness to balance the flavors to your liking. Don’t be afraid to experiment and make it your own.
5. Make it Ahead of Time: Chili is one of those dishes that tastes even better the next day. Making it a day or two in advance allows the flavors to meld and deepen in the refrigerator. This makes it a perfect dish for meal prepping or for entertaining, as you can prepare it ahead of time and simply reheat it before serving. The flavors will only improve with time!

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making Smoky Chipotle Beef Chili:

Q1: Can I make this chili spicier?

A: Absolutely! If you like a spicier chili, there are several ways to increase the heat. You can add more minced chipotle peppers, include more adobo sauce, or add a pinch of cayenne pepper or red pepper flakes to the chili. You can also use hotter varieties of chili powder or add a few dashes of your favorite hot sauce. Start with a small amount of added heat and taste as you go to reach your desired spice level. Remember, you can always add more spice, but it’s harder to take it away!

Q2: Can I use ground beef instead of beef chuck?

A: Yes, you can substitute ground beef for beef chuck in this recipe. Use about 2 pounds of ground beef (80/20 blend for good flavor). Brown the ground beef in the pot, breaking it up with a spoon, and drain off any excess grease before proceeding with the recipe. Using ground beef will result in a slightly different texture than cubed beef chuck, but it will still be delicious and will reduce the cooking time slightly as you can skip the long simmering needed to tenderize chuck.

Q3: Can I make this chili in a slow cooker?

A: Yes, this chili is perfect for the slow cooker! To make it in a slow cooker, follow steps 1-5 of the instructions (searing beef and sautéing aromatics and spices) in a skillet on the stovetop. Then, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender. Slow cooking is a great way to develop even deeper flavors and is ideal for a hands-off approach.

Q4: Can I freeze leftover chili?

A: Yes, chili freezes beautifully! Allow the chili to cool completely before transferring it to freezer-safe containers or freezer bags. For best results, portion the chili into individual servings for easy thawing and reheating. Frozen chili can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator or in the microwave before reheating on the stovetop or in the microwave.

Q5: What can I add to make my chili thicker?

A: If your chili is not as thick as you prefer, there are several ways to thicken it. One method is to remove about 1 cup of chili from the pot, mash some of the beans against the side of the pot with a spoon or fork, and then stir it back into the chili. The mashed beans will act as a natural thickener. Another option is to make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the chili during the last 15-20 minutes of simmering and cook until thickened. You can also simmer the chili uncovered for the last 30 minutes or so to allow some of the liquid to evaporate and thicken the chili naturally.

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