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Best Smoky Chipotle Beef Chili for Two

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This smoky chipotle beef chili for two is a deeply flavorful, perfectly portioned bowl of comfort inspired by a beloved taqueria. With layers of smoky heat from toasted dried chipotles and chipotles in adobo, tender ground beef, and a rich, savory broth, it tastes like it simmered all day but comes together in under an hour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 dried chipotle peppers
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the can)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • For garnish (optional): shredded sharp cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges

Instructions

  1. Toast the dried chipotles: Heat a small dry skillet over medium heat. Add the dried chipotle peppers and toast for 30-60 seconds per side until fragrant and slightly puffed. Transfer to a small bowl, cover with hot water, and let soak for 10-15 minutes until softened. Remove stems and seeds (wear gloves if sensitive), then mince finely.
  2. Sear the beef: While chilies soak, heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook undisturbed for 2-3 minutes until a deep brown crust forms. Break up and continue cooking until browned all over, about 3 more minutes. Transfer beef to a plate with a slotted spoon, leaving about 1 tablespoon fat in the pot.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute until darkened.
  4. Bloom the spices: Add minced rehydrated chipotles, minced chipotle in adobo, adobo sauce, smoked paprika, cumin, and oregano. Stir constantly for 1 minute until fragrant and paste-like.
  5. Build the chili: Pour in fire-roasted diced tomatoes, scraping up browned bits. Add beef broth and stir. Return browned beef and any juices to the pot. Add salt and pepper. Bring to a simmer.
  6. Simmer: Reduce heat to low, cover, and simmer gently for 20 minutes, stirring occasionally. Remove lid, stir in drained kidney beans, and simmer uncovered for 5-10 minutes until thickened.
  7. Taste and adjust: Taste and adjust seasoning with more salt, a squeeze of lime, or extra adobo sauce if desired.
  8. Rest and serve: Remove from heat and let rest 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

Don’t rush the browning of the beef—let it develop a deep crust for maximum flavor. Toast dried chilies gently to avoid bitterness. Use the adobo sauce from the can; it’s packed with flavor. Simmer low and slow for best results. Let chili rest 5 minutes before serving to allow flavors to settle. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: chipotle beef chili, smoky chili, chili for two, ground beef chili, easy chili recipe, weeknight dinner, comfort food

Find it online: https://perkypan.com/best-smoky-chipotle-beef-chili-for-two/