This hearty and delicious Smoky Chipotle Beef Chili is made with ground beef, lots of veggies, beans, and
plenty of spices. A little chipotle powder gives the chili a smokiness and just a touch of heat!
Chili is definitely one of my most favorite dishes to cook during the cold winter months. Not only does it warm you up, but it warms up the house and smells amazing while it's simmering away on the stove. I've made a lot of pots of chili over the years, from the traditional beef chili to white chicken chili and so much more. Recently I gave my chili a smoky kick with the addition of chipotle powder and it was a huge hit with my family. The chipotle adds a little bit of spice, but a lot of richness and flavor.
Of course my favorite beef to use in all of my dishes is Certified Angus Beef. The quality, the taste, and the wonderful families that raise the cattle are all reasons why I love and trust the CAB brand so much. From the juiciest and most tender steaks to beautifully marbled roasts, they take pride in everything they produce.
This Smoky Chipotle Beef Chili is made with CAB ground beef, lots of veggies, beans, and plenty of spices. It's got a little kick, but not too much. It's perfect for kids and adults alike. And hey if you like a lot of spice, feel free to add more chipotle powder to your chili, or add in a diced jalapeno. I've got a son who can't take much heat so I keep it on the milder side for him.Do you have a famous chili recipe around your house? There’s still time to enter your homemade chili in CAB's #BestBeef Chili Cook-off! Just post your chili photo on Instagram with the hashtags #BestBeef and #certifiedangusbeef. A winner will be chosen during Certified Angus Beef ® brand’s Facebook LIVE on Thursday, Feb. 2 at 12:30 p.m. Eastern time. Good luck!
Smoky Chipotle Beef Chili
Author: Sarah Bates | The Chef Next Door
2 Tablespoons olive oil
1/2 cup chopped red onion
1 red bell pepper, cored, seeded and finely diced
2 garlic cloves, minced
1 pound Certified Angus Beef Ground Beef
3 Tablespoons tomato paste
3 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
28 ounce can diced tomatoes
2 cups low sodium beef broth
15 ounce can pinto beans, rinsed and drained
15 ounce can kidney beans, rinsed and drained
Garnishes: Fresh cilantro, shredded cheddar cheese, fresh sliced jalapenos, sour cream
Heat the olive oil in a Dutch oven or large heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened. Add the bell pepper and garlic and cook another 5 minutes. Add the ground beef and cook until browned. Drain off any grease, if needed.
Add the tomato paste, chili powder, cumin, chipotle powder, salt, and pepper and mix until combined. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, add the beans, and simmer, uncovered, for 20 minutes.
Serve the chili in bowls and garnish as desired.
Do you love beef as much as I do? Join the Certified Angus Beef ® Kitchen on Facebook where you'll find expert tips, advice, recipes and more in a beef loving community made just for you!
I am honored to be a Certified Angus Beef ® brand Ambassador and I am compensated for working with them. Developing this recipe and sharing this post was not required, but something that I chose to do. All opinions, as always, are my own.