Chipotle, Beef, and Bean Chili Recipe
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This chili is a satisfying combination of beef, beans, tomatoes, and spices.
Game plan: If you like milder spicing, you can reduce the number of chipotles used.
Like all stews, this chili improves as it sits, so it’s a great dish to make ahead.
This recipe was featured as part of our Nacho Recipes photo gallery.
INGREDIENTS
- 3 tablespoons vegetable oil
- 6 medium garlic cloves, minced
- 2 medium yellow onions, medium dice
- 3 chipotles in adobo sauce, minced
- 1/4 cup chili powder
- 3 tablespoons ground cumin
- 2 tablespoons sweet paprika
- 2 pounds lean (15 percent fat) ground chuck
- 5 teaspoons kosher salt
- 3 (15-ounce) cans pinto beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
INSTRUCTIONS
- In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Add the garlic and onions, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes.
- Add the chipotles, chili powder, cumin, and paprika; stir to coat the onions; and cook until the spices are deep brown in color and fragrant, about 1 minute.
- Add the ground beef and measured salt and stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices, about 6 minutes.
- Add the beans and tomatoes with their juices and stir to combine. Bring to a boil, reduce the heat to low, and simmer, uncovered and stirring occasionally, for 1 1/2 to 2 hours. Season with salt and freshly ground black pepper as desired.
This was very good; not too thin at all (though I simmered it for hours). Added some chopped sweet pepper (green & red) with the onions & garlic. Also pan roasted some corn kernels and added them too with a little cilantro. And just a dash of cayenne. Otherwise just as described - this is about as close as I ever get to following a recipe! My husband & the friends that were over went back for seconds & thirds. Served w/ a salad & the usual chili accompaniments for people to add as they pleased: rice, avocado, saltines, sour cream, cilantro, grated cheese, salsa. Took me longer than 20 active minutes though still a pretty easy recipe.
Same recipe as this one ?
http://www.chow.com/recipes/11372-chi...
Only more tomato, sauce & diced. Also added the beans. This is almost the same exact recipe I make from a pre mixed chili seasoning packet. I mega ingredient though. I add 3 lbs of ground beef, another can of beans, even more tomato sauce and diced.
Very good, next time I'll probably add an additional Chipotle to bump up the smokey flavor. Would be great over white rice with cilantro.
I made this today to eat during the game. My "standard" recipe has kidney beans, oregano and basil, so this one was much different. I thought it was delicious!
Like"links" but not links,what exactly are they.Please speak English !!!!!!
You know I am always a little leery when some states,"chili Powder." I never know whether they have ground a single dried pepper or if they are referring to a commercial blend off of the supermarket shelf. I make my own blend and I have never tried anything off the shelf that tastes like mine (not saying mine is better, just waaaaaay different). Please reply, Thanks
I've made my chili with chipotles en adobo for a long time, followed this recipe on a whim and it was PERFECT for my picky-ish eater. I cut the cumin back to just a pinch to satisfy the cumin hater, and used ground pork since its SO much cheaper organic at our food coop than the beef (even used about .4 lb extra because of the package sizes. Everybody loved it, even me with no beef against cumin.
When I use the chipotles I use what I"m going to and throw the rest in the magic bullet and freeze it in little pucks that I keep in the freezer. Works perfect.
Ok the Texas people who insist chili doesn't include beans I expected, but I'm extremely confused by thursby and Soop. If your chili doesn't include tomatoes, meat or beans, what exactly would you define as chili??
I added a diced red pepper, 2 generous handfuls of frozen corn and a can of sliced mushrooms. Added some bulk and a good portion of veggies... yum!
Delaney - Thanks for pointing it out, you don't need a tightfitting lid. We've removed it from the recipe. If you make the chili, we'd love to hear what you think!
Christine Gallary
CHOW Test Kitchen
Why do you need the tightfitting lid??!!
Was thinking the same thing as SamuelAt, (sans beans). I love to cook, and have taken tons of classes. Bottom line, recipes are not meant to be taken as absolutes......but jumping off points.
Feel free to add or subtract. I'm a big soup/stew fan. I might try adding veggies like onions and corn.
I made this recipe with only one substitution as I could not find pinto beans. I used red kidney beans instead. It was very, very delicious. Served it with chopped onions and grated cheddar and everybody loved it. Looked very similar to the photo here, not soupy or tomatoey at all. Highly recommend it.
I never put tomatoes in my chili, or ground meat.
That said, I do have a few chipotles lying around, and it certainly looks nice. I might try it with some modification.
And actually, if I find any pinto beans, I'm gonna buy loads, I haven't seen them in ages. And they're great for refried beans...
Interesting that beans have no place in a chili according to Texans. I take them as experts, but have to say, I agree with the post above mine. I made a recipe tonight that was very similar in steps to the one above, but it DID include dark red kidney beans, and ground beef. I am from the NE, so maybe that is not authentic, but it was delicious. Just like pizza, ribs, burgers, and omlettes, I would say keep an open mind! Lots of good ideas, whether you find it original or not.
Texas Chiliheads should really expand their tastes and enjoy the many fine dishes and variations outside of their border. They miss out on a lot of very good things.
Being a native Texan I don't call anything with beans "chili" but I do like the idea of using chipotle in a more authentic chili recipe, so I'll definitely try to adapt something. Shouldn't be that difficult. I've got some spicy dried chipotle that might work, but I think the wet ones would be more pleasing.
There's a lot of beans in this so that should cut down on the soupiness. I'm making this for SBS but I'm using 3 lbs. boneless pork chunks which always goes well with chipotles en adobo.
Chili doesn't have beans or tomatoes. Or ground beef. Can you please call this beefy tomato bean soup?
Hi Alan N,
Yes, the photo you see is this exact recipe. Here at CHOW, we make the recipe as listed for our photography.
If you make it, let us know what you think!
Christine Gallary,
Kitchen Editorial Assistant, CHOW Test Kitchen
I would agree with you DiveFan after reading the recipe, if it weren't for the photo. Is that the chili from this recipe? Is so, it looks tomatoey, but very good. Christine Gallary, can you let us know? It looks like a winner. All reduced, with sides perfect for scraping.
Yikes, that's Way too much tomato for 2# of meat!
Leave out the crushed tomato or it will taste like wierd pasta sauce.
Might be too much cumin for some people, add to taste.
I'd back off on the beans a little, maybe two cans worth or serve them on the side (suitably spiced of course).
Looks good. I may make it soon.