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Best Smoky Chipotle Game Day Chili: Easy 30-Min Recipe

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This smoky chipotle game day chili is ready in just 30 minutes, with deep, complex flavor from chipotle peppers in adobo sauce. It’s the perfect crowd-pleaser for game day or any gathering.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20)
  • 2 tablespoons tomato paste
  • 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 teaspoon adobo sauce)
  • 1 ½ cups beef broth (low-sodium)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, chopped red onion, lime wedges

Instructions

  1. Heat the oil: Place your Dutch oven or pot over medium-high heat and add the olive oil. Let it warm up for about 30 seconds until it shimmers.
  2. Sauté the onion: Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and starts to brown at the edges.
  3. Add the garlic: Toss in the minced garlic and cook for 30 seconds, just until fragrant. Stir constantly so it doesn’t burn.
  4. Brown the beef: Add the ground beef to the pot. Break it up with your wooden spoon into small crumbles. Let it cook undisturbed for 2-3 minutes to get a good sear, then stir and continue cooking until it’s no longer pink, about 5-6 minutes total. Leave a tablespoon or two of fat for flavor.
  5. Bloom the tomato paste: Push the beef to one side of the pot and add the tomato paste to the empty space. Let it cook for 1-2 minutes, stirring occasionally, until it darkens to a deeper red.
  6. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef mixture. Stir everything together and cook for 1 minute.
  7. Stir in the chipotles: Add the minced chipotle peppers and the adobo sauce. Stir well to distribute the smoky heat evenly throughout the pot.
  8. Pour in the tomatoes and broth: Add the can of fire-roasted diced tomatoes (with their juices) and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  9. Add the beans: Stir in the drained kidney beans and black beans. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes. Stir occasionally to prevent sticking.
  10. Taste and adjust: After 15 minutes, taste the chili. Adjust salt, heat, or acidity as needed. Let it simmer for another 2-3 minutes if you add anything.
  11. Rest and serve: Remove the pot from the heat and let it sit for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

For a thicker chili, simmer an extra 5-10 minutes uncovered. For a soupier chili, add another ½ cup of broth. Chipotle heat builds as it simmers, so start with two peppers and adjust later. Leftovers taste even better the next day. Chili freezes well for up to 3 months.

Nutrition

Keywords: chili, game day, chipotle, smoky, 30-minute, easy, ground beef, kidney beans, black beans

Find it online: https://lunafeast.com/best-smoky-chipotle-game-day-chili-easy-30-min-recipe/