Chipotle Chili Con Carne
Smoky, hearty, and irresistibly bold, this Chipotle Chili Con Carne is a flavor-packed twist on a classic comfort food. Featuring tender ground beef, rich kidney beans, and the distinctive kick of chipotle peppers in adobo sauce, this recipe delivers a perfect balance of heat and depth. Infused with aromatic spices like cumin and smoked paprika, and elevated by the surprising addition of dark chocolate, this chili is both robust and nuanced. Simmered to perfection in just under an hour, it’s an easy one-pot wonder perfect for busy weeknights or game day gatherings. Serve it with crusty bread, fluffy rice, or tortilla chips for a crowd-pleasing meal that’s sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 15 ounces canned kidney beans, rinsed and drained
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 ounce dark chocolate, chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped yellow onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 8-10 minutes.
Stir in the chopped chipotle peppers and 2 tablespoons of adobo sauce for a smoky, spicy flavor.
Add the canned diced tomatoes (with their juices), tomato paste, and beef stock to the pot, stirring to combine.
Mix in the rinsed and drained kidney beans, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot partially with a lid, allowing steam to escape, and let it simmer gently for 30 minutes.
Stir the chili occasionally to prevent sticking and to ensure even cooking.
Towards the end of cooking, stir in the chopped dark chocolate until it melts completely, adding a subtle depth of flavor.
Taste the chili and adjust seasonings as needed, adding more salt or black pepper if desired.
Serve hot with a sprinkle of chopped fresh cilantro if using, alongside crusty bread, rice, or tortilla chips.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 5335 mg | 232% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 33.5 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4348 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
