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Easy Chipotle Cheddar Beef Chili Recipe

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4.3 from 4 reviews

This Easy Chipotle Cheddar Beef Chili is a hearty, flavorful dish combining ground beef with smoky chipotle spices, creamy cheeses, and a blend of savory ingredients. Perfect for warming up on a chilly day, this recipe delivers rich depth with fire-roasted tomatoes, poblano peppers, and a touch of spicy Gochujang, finished off with melted cheddar and cream cheese for a luscious texture. Serve with fresh toppings like avocado, cilantro, and Greek yogurt for a satisfying meal.

Ingredients

Main Ingredients

  • 2 pounds ground beef (or use ground chicken or ground pork)
  • 2 yellow onions, chopped
  • 2 poblano peppers, seeded and chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chile powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 can (28 ounce) crushed fire roasted tomatoes
  • 1 can (8 ounce) tomato paste
  • 1 can (4 ounce) diced green chilies
  • 2-3 tablespoons Gochujang chili paste, to your taste
  • 3 tablespoons salted butter
  • 3 tablespoons tamari/soy sauce
  • 2-3 cups chicken or beef broth
  • 6 ounces cream cheese (at room temperature)
  • 2 cups shredded cheddar cheese
  • 1 can mixed chili beans, drained

Toppings

  • Cilantro
  • Green onion
  • Avocado
  • Greek yogurt (or sour cream)

Instructions

  1. Brown the Meat and Onions: In a large dutch oven set over medium-high heat, brown the ground beef and onions thoroughly, breaking up the meat as you cook. This should take about 5 minutes.
  2. Add Peppers and Spices: Stir in the chopped poblano peppers, chili powder, chipotle chile powder, garlic powder, smoked paprika, and ground cumin. Cook the mixture for 5 minutes until the spices become fragrant, helping to develop deep flavors.
  3. Add Tomato and Liquid Ingredients: Mix in the crushed fire roasted tomatoes, tomato paste, Gochujang chili paste, salted butter, and diced green chilies. Pour over 2 cups of chicken or beef broth and add the tamari or soy sauce. Stir everything to combine well. Partially cover the pot and reduce the heat to low.
  4. Simmer the Chili: Let the chili cook on low heat for 1 to 2 hours (or up to all day if you prefer), stirring every hour to prevent sticking and ensure flavors meld beautifully.
  5. Finish with Cheese and Beans: Toward the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Continue cooking until the cheese melts and the chili is creamy and well blended, about 5 minutes.
  6. Serve and Garnish: Ladle the chili into individual bowls. Top with your choice of fresh cilantro, green onions, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy warm!

Notes

  • You can substitute ground chicken or pork for beef according to your preference.
  • Adjust the amount of Gochujang chili paste to control the spiciness.
  • Partially covering the chili while simmering helps retain moisture but allows steam to escape and flavors to concentrate.
  • For a vegetarian version, substitute the meat with plant-based meat alternatives and use vegetable broth.
  • Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
  • Using fire-roasted tomatoes adds a smoky depth to this chili, enhancing the chipotle flavor.

Find it online: https://marthatasty.com/easy-chipotle-cheddar-beef-chili-recipe/