Name: Smoky Chipotle Beef Chili Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

Prepare the Beef: Pat the beef chuck cubes dry with paper towels. This helps them brown better. Season generously with salt and pepper.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 450-550 kcal
Sugar: 8-12 grams
Sodium: 600-800 mg
Fat: 25-35 grams
Saturated Fat: 10-15 grams
Carbohydrates: 40-50 grams
Fiber: 10-15 grams
Protein: 35-45 grams
Cholesterol: 100-120 mg