Chipotle chili is a warm and smoky dish that brings the heat! It’s made with tender meat, beans, and spicy chipotle peppers for a bold flavor that can’t be beaten.
This chili is perfect for cozy nights in. I love to top it with cheese and sour cream, but honestly, it tastes great on its own too! Just watch out, it can become your new favorite! 🌶️
Key Ingredients & Substitutions
Ground Beef: Beef adds rich flavor but you can swap it for ground turkey or chicken for a lighter option. I’ve tried both, and they work great if you’re looking for something leaner.
Chipotle Peppers: These peppers give the chili its smoky heat. If you want less spice, use just one or substitute with smoked paprika for a milder taste. I find that using dried chipotle powder can also add a nice kick without overwhelming heat.
Kidney Beans: Kidney beans provide a hearty texture, but other beans like black beans or pinto beans can be used too. If you prefer a bean-less chili, just skip them altogether!
Olive Oil: This is great for sautéing. If you’re cooking with a higher heat, feel free to use avocado oil or canola oil instead. They hold up well under heat.
Broth: Beef broth gives depth to the chili, but if you’re looking for a vegetarian option, vegetable broth works wonderfully. I sometimes add a splash of beer for extra flavor!
How Do I Make Sure My Chili Is Packed with Flavor?
Good question! The key lies in building layers of flavor through the cooking process. Start by sautéing onions until they’re soft, then add garlic for that aromatic kick. This step sets a solid foundation for your chili.
- Brown the meat well; don’t rush this step! Proper browning releases lots of flavors.
- Add your spices early—this helps to bloom their flavors. Mix them in well!
- Let your chili simmer with the lid on low heat. This is where the magic happens! The longer it simmers, the more the flavors meld.
Finally, don’t forget to taste and adjust seasonings before serving. A squeeze of lime brightens everything up, so don’t skip that step!
How to Make Chipotle Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef (or ground turkey/chicken)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to heat preference)
- 2 tablespoons adobo sauce (from the chipotle peppers can)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 cup beef broth (or chicken/vegetable broth)
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
Optional Toppings:
- Diced avocado
- Sliced jalapeño
- Crumble queso fresco or shredded cheese
- Sour cream or Greek yogurt
- Lime wedges
How Much Time Will You Need?
This delicious Chipotle Chili will take about 15 minutes to prepare and around 30-60 minutes to cook, depending on how long you choose to let it simmer. The longer it cooks, the more flavorful it gets!
Step-by-Step Instructions:
1. Start with Sautéing Onions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté it until soft and translucent, which should take about 5 minutes. This will add a lovely base flavor to your chili.
2. Add Garlic:
Next, toss in the minced garlic and stir it around for about 1 minute until it’s fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
3. Brown the Meat:
Now, add the ground beef (or your choice of meat) to the pot. Use a spoon to break it apart and cook it until it’s browned and no longer pink, which should take about 6-8 minutes. If there’s excess fat, you can drain it, but leaving a little can add extra flavor.
4. Mix in the Main Ingredients:
Stir in the diced tomatoes (with their juice), kidney beans, chopped chipotle peppers, and the adobo sauce. This is where the chili starts to look like chili!
5. Season It Up:
Add the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if you want more heat), and a pinch of salt and black pepper. Mix everything well so all the flavors combine.
6. Simmer the Chili:
Pour in the beef broth and bring everything to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. You can let it simmer longer (up to an hour) for a deeper flavor, so don’t rush this step!
7. Final Touches:
After cooking, stir in the fresh lime juice and taste your chili. Adjust the seasoning with more salt or chipotle if you like it spicy!
8. Serve and Enjoy:
Now it’s time to dig in! Serve the chili hot and let everyone add their favorite toppings, like diced avocado, sliced jalapeños, crumbled cheese, or a dollop of sour cream. Don’t forget the fresh cilantro garnish to brighten it up!
This smoky and spicy Chipotle Chili is perfect for warming up on chilly days or for enjoying with friends at a gathering. Happy cooking!
Can I Use Leaner Meat for the Chili?
Absolutely! You can use ground turkey or chicken as a healthier alternative to beef. Just keep in mind that lean meats may have less flavor, so you might want to adjust seasoning or add a little olive oil to keep it juicy.
What If I Don’t Like Beans?
No problem at all! If you’re not a fan of beans, you can omit them entirely for a bean-less chili. You might want to add more vegetables, like bell peppers or corn, to keep the texture hearty.
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just remember to let it cool completely before freezing, and reheat it gently on the stove or in the microwave when you’re ready to enjoy it again!
Can I Make This Chili Vegetarian?
Definitely! To make a vegetarian version, use plant-based ground meat or just load up on extra veggies. You can also add more beans or lentils for protein and keep the rest of the ingredients the same for that delicious smoky flavor.