Chipotle Beef Chili

Classic beef & bean chili with a smoky chipotle twist.

Course Dinner
Cuisine American
Total Time 1 hour
Author Savannah


  • 1/2 tbsp olive oil
  • 1 yellow onion (diced)
  • 1 lb ground beef
  • 1 tsp kosher salt
  • 15 oz canned kidney beans
  • 15 oz canned pinto beans
  • 28 oz canned crushed tomatoes
  • 16 oz canned tomato sauce
  • 1 cup water
  • 2 bell peppers, any color (diced)
  • 3 tbsp blended chipotle adobo paste (see note*)
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 2 tsp cumin
  • 1/2 tsp cinnamon


  1. Bring a large pot or dutch oven to medium heat on the stove. Add olive oil and diced onions. Cook, stirring occasionally, until the onions are golden brown.

  2. Add the ground beef and the salt to the pot, breaking it up with your spoon, and brown.

  3. Drain & rinse both cans of beans and add to the pot, along with all other remaining ingredients. Stir to combine.

  4. Bring the chili to a boil, then reduce heat to a simmer, cover, and cook for at least 30 minutes, though longer is better. I like to throw it together in the early afternoon and let it simmer for several hours until dinner.

Recipe Notes

*Chipotles in adobo sauce will typically come in a small can near the other Mexican ingredients at your grocery store. Blend the chipotle peppers with the sauce they come in to make a paste. I scoop the paste I don't use for this recipe into tablespoon-sized portions and freeze them to use next time I need it.