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Smoky Chipotle Beef Chili

Smoky Chipotle Beef Chili: Cozy Comfort in Every Bowl

Enjoy a warm bowl of Smoky Chipotle Beef Chili filled with hearty ground beef and kidney beans, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pounds Ground Beef Use 85% lean.
  • 1 tablespoon Cooking Oil Vegetable or olive oil.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 large Onion Adds sweetness and depth.
  • 1 medium Red Bell Pepper Any bell pepper works.
  • 3 cloves Garlic Minced.
For the Flavoring
  • 2 tablespoons Chipotle Chili Powder Adjust according to spice preference.
  • 1 tablespoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Ground Coriander Skip if using pre-mixed chili powder.
  • 1 teaspoon Ground Cumin Skip if using pre-mixed chili powder.
  • 1 tablespoon Sugar Optional if using sweet tomatoes.
For the Liquid
  • 1 cup Red Wine Substitute with beef broth for a non-alcoholic option.
  • 4 cups Beef Broth Homemade or low-sodium recommended.
  • 2 tablespoons Tomato Paste Richness enhancer.
  • 28 ounces Diced Tomatoes (canned) Fresh tomatoes can be included.
For the Protein Boost
  • 1 can Kidney Beans Great source of fiber and protein.
  • 1 can Diced Chipotle Peppers in Adobo Sauce Adjust based on heat preference.
For Serving
  • 1 cup Grated Cheddar Cheese Enhances presentation and flavor.
  • 1 fresh Jalapenos For those who love spice.
  • 1 cup Cilantro Optional but recommended.
  • 2 fresh Limes For juicing.
  • 1 loaf Rustic Bread Perfect for dipping.

Equipment

  • Frying Pan
  • braising pot

Method
 

Step‑by‑Step Instructions
  1. Brown the beef in batches in a large frying pan with oil over medium-high heat for 5–7 minutes. Season with salt.
  2. Sauté onions and red bell peppers in the same skillet for 4–5 minutes until translucent. Add minced garlic and cook for another 30 seconds.
  3. Add smoked paprika, ground coriander, ground cumin, and chipotle chili powder. Cook for 1 minute until aromatic.
  4. Deglaze the pan with red wine, scraping up browned bits. Cook for 1 minute until the wine evaporates.
  5. Combine all ingredients in the braising pot, mix thoroughly, and check seasoning.
  6. Bring to a simmer, cover, and cook on low heat for 2 hours, stirring occasionally.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

For thicker chili, simmer uncovered for the last 30 minutes.

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