August 13, 2013

chipotle beef chili

This chili is the perfect dinner to get all comfy and cozy on chilly days (so much so that I thought about naming it Chilly Day Chili... but no). It's hearty and has a nice kick of heat from the chipotles without being overwhelmingly spicy. Served with cheddar garlic biscuits, this smoky chili is sure to warm up you & your family.

Chipotle Beef Chili
(serves 6)

2 tablespoons olive oil
1 pound ground beef
3 tablespoons chili powder
5 garlic cloves, minced or pressed
1 tablespoon ground cumin
2 tablespoons smoked paprika
1 tablespoon dried oregano
1/8 teaspoon ground cinnamon
4 dried chipotle peppers* 
2 red onions, diced
1/2 can tomato paste
1 (28-ounce) can diced tomatoes
1 (19-ounce) can chickpeas, drained*
1 cup beef broth

In a large soup pot, heat the olive oil over medium heat. Season the beef with salt & pepper, then add it to the pot. As it's browning stir in the spices (chili powder, cumin, paprika, oregano and cinnamon). 

Break the beef into fine pieces with a wooden spoon as it cooks so they're all the same size. (Getting a uniform consistency with meat and the vegetables is the goal.) 

Once the meat is browned, add the vegetables (onion, garlic, tomato paste, diced tomatoes with their liquid and the chipotles). * When you cut the tops off the peppers, a lot of seeds will spill out. For a mild to moderate heat level, add only about 1/4 of the seeds. Add more for a higher heat level, but be careful!

Add the beef broth (if you don’t have broth, you can use water) and then the chickpeas. * Kidney beans are generally used in this type of chili but chickpeas offer more fiber so that's what I like to use. To make the chickpeas a bit softer (to mimic a kidney bean's mushy texture) pulse them in a food processor a couple of times after draining.

Cover the pot and allow to simmer for at least 2 hours, stirring occasionally. The longer the chili simmers, the better. In fact, chili is most flavorful the 2nd day so if you want to cook this a day ahead and refrigerate overnight, you're in for a real treat when you reheat.

Before serving, season with salt to taste. Garnish each serving with shredded cheese and sour cream. Serve with cheddar garlic biscuits for some delicious dipping.

Time saver tip: Assemble your spices before cooking.

Chopping all your vegetables in advance also makes cooking go faster.

Watch out for those seeds!
Once you have all your spices and veggies prepped, this dish is basically a one-pot
wonder. After the meat is browned you can just add everything to the pot and
put your feet up for a few hours.


  1. perfect you should try grinding fresh black cumin seed!! It's amazing this looks delish !

    1. oooh yes I'm definitely going to try that next time. The fresher the better!


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