Smoky Chipotle Beef Chili
This rich and smoky chipotle beef chili delivers deep, complex flavors with a perfect balance of heat and sweetness. Tender chunks of beef simmer in a robust sauce made with fire-roasted tomatoes, chipotle peppers in adobo, and a blend of warming spices, creating a hearty one-pot meal that's perfect for game day, cold weather, or meal prep.
Equipment
- Large Dutch oven or heavy-bottomed pot 6-8 quart capacity
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 3 lbs beef chuck roast 1.4 kg, cut into 3/4-inch cubes
- 2 tablespoons vegetable oil 30 ml, divided
- 2 medium yellow onions about 3 cups or 450g, diced
- 1 large red bell pepper about 1.5 cups or 200g, diced
- 6 cloves garlic minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 teaspoon cocoa powder unsweetened
- 28 oz fire-roasted diced tomatoes 800g, with juices
- 6 oz tomato paste 170g
- 3 chipotle peppers in adobo sauce finely chopped, plus 2 tablespoons adobo sauce
- 3 cups beef broth 720 ml
- 2 tablespoons dark brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper freshly ground
- 15 oz kidney beans 425g, drained and rinsed, optional
For Serving
- sour cream
- shredded cheddar cheese
- sliced jalapeños
- fresh cilantro chopped
- lime wedges
- diced avocado
Instructions
- Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
- Working in batches to avoid crowding, brown beef cubes on all sides, about 8-10 minutes total. Transfer to a plate and set aside.
- Add remaining oil to pot and sauté onions and bell pepper over medium heat until softened, about 6-8 minutes. Add garlic and cook until fragrant, 1 minute more.
- Add chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir constantly for 1-2 minutes until spices are fragrant and coat the vegetables.
- Stir in tomato paste and cook for 2 minutes, stirring frequently. Add diced tomatoes, chipotle peppers with adobo sauce, and beef broth.
- Return browned beef and any accumulated juices to pot. Add brown sugar, vinegar, salt, and pepper, stirring to combine well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.
- If using beans, stir them in during the last 30 minutes of cooking. Taste and adjust salt, pepper, or add more chipotle peppers for extra heat.
- Ladle into bowls and serve with desired toppings: sour cream, cheddar cheese, jalapeños, cilantro, lime wedges, and avocado.
Notes
- For deeper flavor, make this chili a day ahead—the flavors develop and intensify overnight in the refrigerator.
- Adjust heat level by using 2-4 chipotle peppers depending on your preference. Remove seeds for milder heat.
- Chuck roast is ideal for this recipe, but beef stew meat or tri-tip also work well. Avoid lean cuts as they'll become dry.
- The cocoa powder adds subtle depth without chocolate flavor—don't skip it!
- For a thicker chili, uncover during the last 30 minutes of cooking to reduce liquid, or mash some beans against the pot side.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- This chili is naturally gluten-free. Beans are optional for strict paleo or keto diets.
- Mexican oregano has a more citrusy, earthy flavor than Mediterranean oregano and is worth seeking out.
- Browning the beef in batches is crucial—crowding causes steaming instead of searing, which develops flavor.
- Serve over rice, with cornbread, or with tortilla chips for a complete meal.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 22gProtein: 38gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 115mgSodium: 890mgPotassium: 1025mgFiber: 6gSugar: 10gVitamin A: 35IUVitamin C: 45mgCalcium: 8mgIron: 35mg
Tried this recipe?Let us know how it was!