Chipotle Chili Recipe

This rich and smoky Chipotle Chili Recipe is made with tender ground beef, hearty black beans, and spicy chipotle peppers in adobo, ready in just over an hour. The deep, complex heat builds slowly with every spoonful, turning a simple weeknight dinner into a restaurant-quality meal. I love serving this with plenty of fresh lime and cilantro to cut through the savory richness.

The Secret To Getting It Right

When I first tried making a Chipotle-inspired chili, I made the mistake of only using the peppers themselves and ignoring the sauce they come in. I learned that the real magic lies in the adobo sauce—that thick, dark red puree surrounding the peppers in the can—which adds a depth of flavor you simply can’t get from the chilies alone.

Another lesson came from rushing the process; while you can eat this after 30 minutes, the smoky heat needs time to marry with the acidity of the tomatoes. Now, I always let it simmer for at least 45 minutes to let those bold, earthy flavors fully develop, resulting in a chili that tastes like it’s been cooking all day.

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Chipotle Chili Recipe Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1.5 lbs ground beef (85% lean)
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp smoked paprika
• 3-4 chipotle peppers in adobo sauce, finely chopped
• 2 tbsp adobo sauce (from the chipotle can)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1.5 cups beef broth
• Salt and black pepper to taste
• For serving: Lime wedges, sour cream, chopped cilantro

How To Make Chipotle Chili Recipe

1. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent, then stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon as it cooks, ensuring it browns evenly. Once fully cooked, drain any excess grease if desired.
3. Bloom the Spices: Stir in the cumin, oregano, smoked paprika, chopped chipotle peppers, and adobo sauce. Cook for 2 minutes, stirring constantly, to let the spices bloom and coat the meat in the smoky paste.
4. Simmer the Chili: Pour in the crushed tomatoes, beef broth, black beans, and kidney beans. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for at least 45 minutes to 1 hour.
5. Finish and Serve: Taste and adjust salt and pepper as needed. Ladle into bowls and serve immediately with a squeeze of fresh lime juice and your favorite toppings.

Recipe Tips

• Control the Heat: Chipotle peppers pack a punch. If you prefer a milder chili, scrape the seeds out of the peppers before chopping them, or start with just two peppers and add more to taste.
• The Lime is Essential: Don’t skip the lime wedges at the end. The acidity brightens the heavy, smoky flavors and mimics the signature citrus notes found in Chipotle restaurant rice and salsas.
• Better the Next Day: Like most stews, this chili tastes even better after a night in the fridge. The flavors meld together, making it an excellent option for meal prep or make-ahead dinners.

What To Serve With Chipotle Chili

To keep with the theme, serve this chili over cilantro-lime rice for a hearty “burrito bowl” experience that soaks up the spicy sauce. A side of warm cornbread with honey butter also works beautifully to balance the smoky heat with a little sweetness.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes exceptionally well; let it cool completely, transfer to freezer-safe bags or containers, and freeze for up to 3 months.

FAQs

Is this recipe very spicy?
It has a medium kick due to the chipotle peppers. You can reduce the heat by using fewer peppers or adding a dollop of sour cream and cheese when serving to cool it down.

Can I use steak instead of ground beef?
Absolutely. For a chunkier texture, swap the ground beef for cubed chuck roast. Brown the cubes well in step 2 and simmer the chili for an extra 30-45 minutes until the meat is tender.

What if I can’t find chipotle peppers in adobo?
These are usually found in the international aisle of most grocery stores. If you can’t find them, you can substitute with 1 tablespoon of chipotle powder, though you will miss some of the rich texture from the sauce.

Nutrition

• Calories: 345 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 24g
• Protein: 28g