Smoky Chipotle Chili
Turn up the heat with this bold and flavorful Smoky Chipotle Chili, a comforting one-pot wonder perfect for cozy nights. Featuring tender ground beef, a medley of kidney and black beans, and the deep, smoky kick of chipotle peppers in adobo, this chili gets an extra layer of flavor from warm spices like cumin, smoked paprika, and chili powder. A secret touch of dark chocolate rounds out the dish with a subtle richness, while garnishes like fresh cilantro, sharp cheddar, and creamy sour cream elevate each bowl. This hearty chili comes together in under an hour, making it a go-to recipe for weeknights or game-day gatherings. Perfect for satisfying cravings, this recipe is destined to become your new family favorite. Keywords: smoky chipotle chili, spicy chili recipe, one-pot chili, smoky chili recipe, game-day recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pounds ground beef (80/20 blend)
- 2 chipotle peppers in adobo sauce, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1.5 tablespoons chili powder
- 1 teaspoons dried oregano
- 2 teaspoons kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 28 ounces canned diced tomatoes, with juices
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1 cups beef or chicken broth
- 0.5 ounces dark chocolate, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- shredded sharp cheddar cheese (optional, for garnish)
- sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the minced chipotle peppers, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom and coat the beef.
Pour in the canned diced tomatoes with their juices, canned kidney beans, canned black beans, and beef or chicken broth. Stir everything together until well combined.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the finely chopped dark chocolate until melted and fully incorporated. This will add a subtle richness to the chili.
Taste the chili and adjust seasoning if needed, adding more salt or spices to your preference.
Serve hot, garnished with fresh cilantro, shredded sharp cheddar cheese, and/or a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 967 mg | 21% | |
*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.
