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    YOU ARE HERE: Home » Recipes » Soups and Stews » Chipotle Beef and Bean Chili

    By Carol · Published: Dec 8, 2020 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Chipotle Beef and Bean Chili

    Jump to Recipe
    4.67 from 3 votes
    2 hours

    Chipotle Beef and Bean Chili is smoky, spicy with layers of flavor and soon to become your go-to chili recipe!  Best of all, it makes plenty so it’s perfect for a casual get-together or to freeze some for later!

    Photo of two full bowls and one half eaten of Chipotle Beef and Bean Chili with garnishes.

    Hey, friends!  Chili is always something I get excited about and I HAVE to make a big pot every fall.  This chili is also award-winning!  No big international or regional chili cooking contest, but a church chili cook-off where everyone agreed it was the BEST chili of the cook-off!  I’m so happy to finally share it with you!

    Chipotle Beef and Bean Chili has layers and layers of spicy flavor in various forms starting with fresh Poblanos, chipotle chiles in adobo sauce, chili powder and canned diced tomatoes with green chiles.

    Close-up photo of Chipotle Beef and Bean Chili in gray bowl with garnishes.

    What are chipotle peppers?

    Chipotle (pronounced chip-OT-lee) peppers are smoked and dried jalapeno peppers, generally red jalapeno peppers which is why they’re very hot!  Dried or canned in adobo sauce are the two most common forms that are readily available in most grocery stores.

    Beans or no beans?

    If you’re from Texas, no.  True Texas chili doesn’t even have tomatoes.

    If you’re from anywhere else, do as you please.

    I like beans in chili because I prefer the added texture and find eating straight meat chili a little monotonous (but don’t tell Texas that).

    How to make Chipotle Beef and Bean Chili:

    • Gather up all the ingredients:
      • Onion
      • Celery
      • Red bell pepper
      • Poblano peppers
      • Garlic…

    Photo of the fresh ingredients for Chipotle Beef and Bean Chili.

    • The meat:
      • I prefer ground chuck because it’s always tender and flavorful.  You could use ground sirloin or even ground turkey for something leaner.

    Photo of four pounds of ground chuck in glass bowl.

    • The spices:
      • Ground cumin
      • Ground coriander
      • Mexican oregano
      • Chili powder
      • Smoked paprika

    Photo of spice blend for Chipotle Beef and Bean Chili.

    • The wet ingredients:
      • Beef broth
      • Crushed tomatoes
      • Tomato puree
      • Diced tomatoes with green chiles
      • Chipotle chiles in adobo sauce

    Photo of wet ingredients for Chipotle Beef and Bean Chili.

    • The beans:
      • Pinto beans
      • Black beans
      • Or any type of bean you like.

    Photo of pinto and black beans in glass bowl.

    • Cook the onions, celery, peppers and garlic in oil until soft and melty.

    Photo of cooked vegetables for Chipotle Beef and Bean Chili in red Dutch oven.

    • Brown the beef and season it with salt and black pepper.
    • I prefer to brown the beef separately in a large skillet.  If you brown the beef in something with high sides like a Dutch oven, the meat “steams” rather than browns.  Also, all the flavor from the vegetables stay in the chili rather than getting drained away with the fat from the beef.
    • Drain off all the excess grease from the beef and transfer it to the Dutch oven.
    • Sprinkle the spices over the beef and stir well.

    Photo of browned ground beef in skillet.

    • Add the remaining ingredients.
    • Bring to a boil, reduce the heat and simmer partially covered for 1 hour.  At this point, you could combine everything in a slow cooker and let it cook away.

    Photo of cooked Chipotle Beef and Bean Chili.

    That’s it!

    Close-up photo of Chipotle Beef and Bean Chili in red Dutch oven with ladle.

    Then, pile on the garnishes and accompaniments!

    • Cheese
    • Tortilla chips
    • Sour cream
    • Cilantro
    • Jalapeno
    • Avocado
    • Onion
    • A squeeze of lime

    Photo of three bowls of Chipotle Beef and Bean Chili with two full and one half empty with garnishes.

    Delish!

    Photo of Chipotle Beef and Bean Chili on gray background garnished with cheese, tortilla chips and sour cream.

    Close-up photo of Chipotle Beef and Bean Chili in gray bowl with garnishes.

    Chipotle Beef and Bean Chili reheats beautifully and is freezer-friendly!  We also love to make a taco salad with leftovers!

    Let’s eat!

    Close-up photo of Chipotle Beef and Bean Chili with spoon.

    Be sure to check out my other chili recipes:

    • Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping
    • Turkey, Black Bean and Quinoa Chili
    • Slow Cooker Colorado Green Chili
    • Beef and Chorizo Chili with Black Beans
    • Chipotle Chicken and White Bean Chili
    Chipotle Beef and Bean Chili - Overhead close-up shot in gray bowl with garnishes

    Chipotle Beef and Bean Chili

    4.67 from 3 votes
    By: Carol | From A Chef's Kitchen
    Chipotle Beef and Bean Chili is smoky, spicy with layers of flavor and soon to become your go-to chili recipe!  Best of all, it makes plenty so it's perfect for a casual get-together or to freeze some for later!
    PRINT RECIPE PIN RECIPE
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Soups and Stews
    Cuisine Southwestern / Mexican
    Servings 10 -12
    Calories 574 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Stainless Steel Skillet
    • Dutch Oven

    Ingredients
      

    • 3 tablespoons canola oil
    • 2 large onions - chopped
    • 2 stalks celery - chopped
    • 4 large Poblano peppers - seeded and chopped
    • 1 large red bell pepper - seeded and chopped
    • 10 cloves garlic - chopped
    • 4 pounds ground chuck
    • Salt and freshly ground black pepper
    • ¼ cup chili powder - hot or mild
    • 2 tablespoons ground cumin
    • 1 tablespoon ground coriander
    • 1 tablespoon dried Mexican oregano
    • 1 tablespoon smoked paprika
    • 4 cups beef broth
    • 1 can (29-ounce) crushed tomatoes
    • 1 can (10.75-ounce) tomato puree - 10.75-ounce tomato puree
    • 1 can (10-ounce) diced tomatoes with green chiles - undrained
    • 1 cup water - for rinsing out the cans of tomatoes
    • 3-4 chipotle chiles canned in adobo sauce - plus 2 tablespoons of the adobo sauce, chopped
    • 2 cans (15-ounce each) pinto beans - drained and rinsed
    • 2 cans (15-ounce each) black beans - drained and rinsed
    • 1 tablespoon sugar - if needed or to taste
    • Cheese
    • Tortilla chips
    • Sour cream
    • Cilantro
    • Jalapeno
    • Avocado
    • Onion
    • Lime wedges

    Instructions
     

    • Heat the oil in a large Dutch oven over medium-high heat.
    • Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
    • Add the celery, Poblanos and red bell pepper. Cook for 4-5 minutes or until softened.
    • Add the garlic and cook for 1 minute or until fragrant. Set aside.
    • Heat a large skillet over medium-high heat. Add the ground chuck, season with 1 teaspoon salt and ½ teaspoon black pepper. Brown well, breaking up the meat as you go until no longer pink. Drain off all excess fat.
    • Transfer the browned meat to the Dutch oven. Sprinkle the spices over the meat and stir well.
    • Add the beef broth, crushed tomatoes, tomato puree, diced tomatoes with green chiles.
    • Measure out approximately 1 cup water and rinse out the cans of tomatoes and add the liquid to the Dutch oven.
    • Add the chopped chipotle chiles, the adobo sauce and the beans.
    • Bring to a boil, reduce heat to low, partially cover and simmer, stirring occasionally for 1 hour.
    • Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed.
    • Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.

    Notes

    MAKE AHEAD:  Can be made ahead 1-2 days.  Reheat on the stovetop or in the microwave.
    FREEZER-FRIENDLY:  Cool and place in airtight containers in the number of servings as desired.  Freeze 1-2 months.  Thaw in the refrigerator.  Reheat on the stovetop or in the microwave.

    Nutrition

    Serving: 1 | Calories: 574kcal | Carbohydrates: 15g | Protein: 35g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 648mg | Potassium: 936mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3141IU | Vitamin C: 77mg | Calcium: 106mg | Iron: 6mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Joe @ Joe's Healthy Meals says

      December 09, 2020 at 6:50 pm

      This looks like the real deal chili recipe Carol. Can’t wait to gather the ingredients and make this one of these cold nights. Thanks for sharing.

      Reply
      • Carol says

        December 10, 2020 at 8:14 am

        Hi, Joe, Thanks so very much and great to hear from you! Hope you enjoy!

        Reply

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