Slow cooker beef chipotle chili combines tender chuck, smoky chipotle peppers, fire-roasted tomatoes, two kinds of beans, and warm spices in a rich, hearty bowl with adjustable heat.
Prep: 30 min · Cook: 8 hr · Total: 8 hr 30 min
Slow Cooker Beef Chipotle Chili
Ingredients
Instructions
- Pat the beef dry. Toss it with 1 teaspoon salt, the pepper, and flour until lightly coated.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, adding more oil as needed, then transfer it to a 6-quart slow cooker.
- Reduce the heat to medium. Add the remaining oil, onion, and bell pepper; cook for 5 minutes. Stir in the garlic, chili powder, cumin, oregano, and smoked paprika for 30 seconds.
- Add the chipotle peppers and adobo sauce. Pour in the broth and scrape up the browned bits from the skillet.
- Transfer the skillet mixture to the slow cooker. Add the tomatoes, beans, cocoa powder, and remaining ½ teaspoon salt; stir gently.
- Cover and cook on low for 7 to 8 hours or on high for 3½ to 4½ hours, until the beef is fork-tender.
- Stir in the lime juice. Adjust the salt and chipotle heat, then serve with avocado, cilantro, sour cream, red onion, and lime.
Estimated per serving: 480 calories · Protein 43 g · Fat 19 g · Carbs 35 g · Fiber 10 g · Sodium 720 mg
Why This Recipe Works
- Beef chuck: becomes exceptionally tender during slow cooking.
- Batch browning: creates savory depth without steaming the meat.
- Bloomed spices: taste fuller and more aromatic.
- Chipotle and cocoa: give the chili smoky, rounded complexity.
Managing the Heat
Chipotle peppers are smoked jalapeños packed in a flavorful adobo sauce. Start with one pepper for mild chili, use two for medium heat, or add three for a bold smoky kick.
Helpful Tips
- Dry the beef before flouring so it browns properly.
- Do not crowd the skillet; work in batches.
- Rinse canned beans to control sodium and improve flavor.
- Add lime juice only after cooking for a fresh finish.
Variations
- Bean-free: omit beans and add extra beef or diced vegetables.
- Turkey: use browned ground turkey and shorten the cooking time.
- More vegetables: add corn, poblano, or diced sweet potato.
- Thicker: cook uncovered on high for the final 20 minutes.
Serving Suggestions
Offer avocado, cilantro, sour cream, red onion, shredded cheese, tortilla chips, cornbread, and lime wedges so everyone can finish their own bowl.
Storage and Reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if the chili has thickened.
Frequently Asked Questions
What beef is best for chipotle chili?
Beef chuck is ideal because its marbling and connective tissue become tender during long, slow cooking.
How spicy is this chili?
Two chipotle peppers create medium heat. Use one for mild chili or add another pepper and more adobo sauce for extra heat.
Can I make this chili without beans?
Yes. Omit the beans and add another pound of beef or diced vegetables such as zucchini and bell pepper.
Why add cocoa powder to chili?
A small amount deepens the color and rounds out smoky chile flavor without making the chili taste like chocolate.
Can I make beef chipotle chili ahead?
Yes. The flavor improves overnight, making this an excellent make-ahead meal.
How long does leftover chili keep?
Refrigerate for up to four days or freeze in airtight containers for up to three months.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.