Description
This Easy Chipotle Cheddar Beef Chili is a flavorful, hearty dish perfect for any occasion. Combining ground beef with smoky chipotle powder, creamy cheeses, and a blend of spices, this chili is slow-simmered to develop rich depth and topped with fresh garnishes for a satisfying meal.
Ingredients
Units
Scale
Meat and Vegetables
- 907.18 g ground beef (or substitute ground chicken or ground pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
Spices and Seasonings
- 1 tbsp chili powder
- 2 tsp chipotle chile powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
Canned Goods and Liquids
- 1 can crushed roasted tomatoes
- 1 can tomato paste
- 1 can diced green chilies
- 2-3 tbsp Gochujang chili paste (to taste)
- 3 tbsp tamari or soy sauce
- 2-3 cups chicken or beef broth
Dairy and Cheese
- 3 tbsp salted butter
- 170.10 g cream cheese (at room temperature)
- 2 cups shredded cheddar cheese
Beans and Toppings
- 1 can mixed chili beans, drained
- Cilantro, green onion, avocado, and Greek yogurt (for serving)
Instructions
- Brown the Meat and Onions: In a large Dutch oven set over medium-high heat, brown the ground beef and chopped onions thoroughly, breaking up the meat as it cooks, for about 5 minutes.
- Add Peppers and Spices: Stir in the chopped poblano peppers, chili powder, chipotle powder, garlic powder, smoked paprika, and ground cumin. Cook the mixture for about 5 minutes until fragrant.
- Incorporate Tomatoes and Liquids: Mix in the crushed roasted tomatoes, tomato paste, Gochujang chili paste, salted butter, and diced green chilies. Pour over 2 cups of chicken or beef broth, add the tamari, and stir everything to combine well. Partially cover the pot.
- Simmer the Chili: Reduce the heat to low and cook the chili for 1 to 2 hours, stirring every hour. You may cook it longer if desired, adding more broth (up to 3 cups) to reach your preferred consistency.
- Add Cheese and Beans: Towards the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Continue cooking for about 5 minutes more, until the cheeses are fully melted and integrated.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of garnishes such as Greek yogurt or sour cream, extra cheese, avocado slices, cilantro, and green onions. Enjoy hot!
Notes
- You can substitute ground chicken or pork for the beef if preferred.
- Adjust the Gochujang chili paste quantity to control the heat level.
- Using a Dutch oven or heavy-bottomed pot ensures even cooking and prevents sticking.
- For a thicker chili, reduce the broth amount; for soupier chili, add more broth as needed.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
