Our Smoky Chipotle Chili is a hearty and flavorful dish perfect for those chilly nights. This chili is slow-cooked in a crockpot and made with tender beef chuck roast, smoky chipotle peppers in adobo sauce, and sweetness from Dr. Pepper. The result is a rich, comforting dish that will become a family favorite. Serve it over corn chips with a sprinkle of shredded cheddar and a dollop of sour cream for a satisfying meal.
Beef Chuck Roast: This is the main ingredient of the recipe. Choose a well-marbled roast for the best flavor and tenderness.
Bacon Fat, Avocado, or Olive Oil: Sear the meat and cook the vegetables. This adds a rich flavor to the chili.
Medium Onion and Bell Peppers: These vegetables add texture and flavor to the chili.
Tomato Paste: This helps to thicken the chili and gives it a richer tomato flavor.
Chipotle in Adobo Sauce: This gives the chili its smoky spiciness.
Beef Stock Concentrate: This enhances the flavor of the chili.
Salt and Pepper: These are basic seasonings that enhance the flavor of the other ingredients.
Chili Powder, Cumin, and Garlic Powder: These spices add depth and complexity to the flavor of the chili.
Canned Beans: Choose your favorite beans. These add protein and texture to the chili.
Fire-Roasted Tomatoes and Rotel: These canned tomatoes add flavor and a bit of heat to the chili.
Dr. Pepper: This adds a touch of sweetness to balance out the spiciness of the chili.
Making The Smoky Chipotle Chili Recipe
Prepare the Beef:
Remove all of the larger flaps of fat and slice the roast into chunks about a half inch in size. Season the meat with salt and pepper.
Sear the Beef:
Heat a large, heavy-bottomed pot over medium heat, and add about a tablespoon of bacon fat or oil. Sear the meat in a single layer, leaving it in the pan, and don’t stir it right away. Let it sit until it’s well browned on one side. After the beef has cooked for about 4 to 5 minutes, remove it from the pot.
Cook the Vegetables:
Add the chopped onions and bell peppers to the pot. Stir and scrape the sides and the bottom to release the brown meat. Cook the vegetables until they’re softened, which will be about 3-4 minutes.
Add the Spices:
Add chili powder, cumin, garlic powder, and kosher salt. Stir and let it cook for about a minute or two. Then add the tomato paste, stir, and cook this for about another minute or two.
Add Liquids and Beef Base:
Next, add one cup of water and two teaspoons of the Better Than Bullion Beef Base. Stir to combine.
Add Heat and Tomatoes:
Add the diced chipotle peppers in adobo, Rotel tomatoes, and fire roasted tomatoes. Stir to combine.
Add Beans and Sweetness:
Drain and rinse your favorite beans and add them to the pot. Then, add a half cup of Dr. Pepper to the chili mixture and stir.
Add the Beef Back:
Now add the beef back into the chili and stir. Give it a taste and adjust the seasoning if necessary.
Transfer to Crockpot:
Pour the chili into a crockpot, cover, and cook on high for 4 hours. You could also cook this on low for about 6 hours.
Serve the chili over corn chips, and top with shredded cheddar, sour cream, and onions. Enjoy your smoky chipotle chili!
- Beef Selection: Choosing a well-marbled chuck roast will yield a more flavorful and tender chili. Avoid lean cuts, which can become tough during the long cooking process.
- Searing the Beef: Don’t rush the searing process. Allowing the beef to brown well on one side adds depth of flavor to the chili.
- Spice Levels: Adjust the amount of chipotle in adobo sauce to suit your taste. If you prefer less heat, use less sauce or remove the seeds from the peppers.
- Sweetness: The Dr. Pepper adds a unique sweetness to balance the heat. However, you can substitute it with brown sugar or even molasses.
- Protein Variations: While this recipe uses beef, you could use ground turkey or chicken as a leaner option.
- Vegetarian Option: For a vegetarian version, omit the beef and add extra beans or even some hearty vegetables like sweet potatoes or butternut squash.
- Bean Variations: Any beans can be used in this recipe. Black beans, kidney beans, or even chickpeas would work well.
- Toppings: Feel free to get creative with the toppings. Sliced avocados, chopped fresh cilantro, diced red onions, or even a squeeze of lime juice would all be delicious additions.
Smoky Chipotle Chili Recipe – Crockpot Style
WATCH HOW TO MAKE IT
- 1 - 1.5 lb chuck roast, trimmed and cut into 1/2 inch chunks
- 1 tablespoon bacon fat (substitute avocado or extra virgin olive oil)
- 1 medium onion, chopped
- 1 cup bell peppers, chopped
- 1 tablespoon chili powder blend (I like Morton & Basset)
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1 cup water
- 2 teaspoons Better than Boullion Beef base (I also added 2 more teaspoons later)
- 4 teaspoons diced chipotle in adobo
- 1 can fire roasted diced tomatoes, drained
- 1 can Rotel tomatoes, drained
- 2 cans beans, drained and rinsed (I've used pinto beans)
- 1/2 cup Dr. Pepper
- Prepare the beef by removing all the larger flaps of fat and slicing it into half-inch chunks. Season with salt and pepper.
- Heat a large, heavy-bottomed pot over medium heat, and add about a tablespoon of bacon fat or oil. Sear the beef in a single layer for about 4 to 5 minutes until well browned on one side, then remove it from the pot.
- In the same pot, add the chopped onions and bell peppers. Cook for about 3-4 minutes until they're softened.
- Add chili powder, cumin, garlic powder, and kosher salt to the pot. Stir and cook for about a minute. Add the tomato paste, stir, and cook for another minute or two.
- Pour in one cup of water and add two teaspoons of the Better Than Bullion Beef Base. Stir to combine.
- Add the diced chipotle peppers in adobo, Rotel tomatoes, and fire roasted tomatoes to the pot. Stir to combine.
- Drain and rinse your favorite beans and add them to the pot. Add a half cup of Dr. Pepper to the chili mixture and stir.
- Return the beef to the pot and stir. Adjust the seasoning if necessary.
- Transfer the chili to a crockpot. Cover and cook on high for 4 hours, or on low for 6 hours.
- Once cooked, serve the chili over corn chips, and top with shredded cheddar, sour cream, and onions. Enjoy your smoky chipotle chili!
Remember, if you've used beef broth instead of the beef base, you may want to add a tablespoon or two of masa harina flour to thicken it up near the end of cooking.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 10ggCarbohydrates: 25gFiber: 6gSugar: 5gProtein: 25g