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Smoky Chipotle Beef Chili: Best Game Day Recipe

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This smoky chipotle beef chili delivers deep, campfire smokiness and just enough heat in under an hour. Perfect for game day, it’s a one-pot wonder that lets you brown the meat, dump everything in, and walk away while the flavors meld.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 cups low-sodium beef broth
  • 1 tablespoon brown sugar
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced red onion or green onions (for garnish)
  • Pickled jalapeños (for garnish)
  • Crushed tortilla chips or oyster crackers (for garnish)

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and break it apart. Cook undisturbed for 4-5 minutes until deeply browned, then stir and cook 3-4 more minutes until all meat is browned. Transfer beef to a plate, leaving about 2 tablespoons of fat in the pot.
  2. Reduce heat to medium. Add diced onion and bell pepper. Cook 5-6 minutes, stirring occasionally, until onion is translucent and starting to brown. Add minced garlic and cook 30 seconds until fragrant.
  3. Add tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir constantly for 1 minute to toast the spices.
  4. Return browned beef to the pot. Add fire-roasted tomatoes (with juice), minced chipotle peppers, adobo sauce, brown sugar, and beef broth. Stir, scraping the bottom to release browned bits.
  5. Bring to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 30 minutes, stirring occasionally. Remove lid, stir in drained kidney beans and black beans. Simmer uncovered 10-15 minutes until chili thickens.
  6. Taste and adjust seasoning as needed (add more salt, cumin, or adobo sauce).
  7. Turn off heat and let chili rest 5-10 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

Do not skip browning the meat properly; let it sit to develop a deep crust. Toast spices in the hot fat for 30 seconds to maximize flavor. Start with one chipotle pepper and taste before adding more to control heat. Let chili rest before serving for better flavor melding. Use a heavy-bottomed pot to prevent scorching. Chili tastes even better the next day.

Nutrition

Keywords: smoky chipotle beef chili, game day chili, easy chili recipe, one-pot chili, ground beef chili, chipotle chili

Find it online: https://cookdella.com/smoky-chipotle-beef-chili-best-game-day-recipe/