Tender chunks of beef with vegetables and black beans in a savory, gently spicy sauce. This hearty Beef Chipotle Chili is warming, satisfying, and perfect for cold weather.
When the Weather Outside is Frightful, Make Beef Chipotle Chili
Snow may be rare in the Pacific Northwest, but winter still arrives with long stretches of gray, wet, bone-chilling days.
On those damp, cold afternoons, a large pot of something hot and comforting becomes essential. A bowl of chili that sticks to the ribs is one of the easiest ways to warm up from the inside out.
We rotate a few favorite recipes through the season. My Weeknight Chicken Chili gets regular use, and I also enjoy a simple pozole with hatch chilis. For a classic, satisfying chili with a smoky kick, though, my top choice is Beef Chipotle Chili.
It’s hearty and balanced, with just enough heat to wake up the palate without overwhelming it. The combination of tender beef, black beans, and a tomato base makes a bowl that’s both nourishing and full of flavor.
Simple Secrets for Our Family Favorite – Beef Chipotle Chili
What sets this chili apart is the beef. Instead of using ground meat, this recipe calls for small pieces of stew meat.
Cutting the beef into small, bite-sized pieces (about half-inch) gives you tender-but-chewy bites that feel like a real meal. That texture makes a noticeable difference compared with ground beef.
Along with the beef and protein-rich black beans, the chili includes sautéed onions and peppers simmered in a spiced tomato sauce.
Bold, Mexican-inspired spices—especially chili powder and cumin—build the base of flavor, while minced chipotle chilis add savory, smoky heat. Only a few teaspoons of minced chipotle deliver a distinct smokiness and pleasant warmth without overpowering the dish.
Start with two to three teaspoons of minced chipotle and adjust to taste, adding a teaspoon at a time if you prefer more heat. Chipotle can be surprisingly potent, so taste as you go.
How to Make Beef Chipotle Chili
Begin by cutting the stew beef into small pieces, roughly half an inch. Chop the onion and pepper into slightly larger pieces, about up to an inch.
Season and brown the beef in a heavy-bottomed pot with a little oil, leaving space between pieces so they sear rather than steam. Remove the browned beef, then sauté the onions and peppers in the same pot until they begin to soften.
Return the beef to the pot and add the remaining ingredients: diced tomatoes, tomato sauce, drained black beans, beef broth, chili powder, cumin, and the minced chipotle chilis. Bring the mixture briefly to a boil, then reduce heat and simmer gently for about an hour, stirring occasionally to prevent sticking.
If you prefer a hands-off method, after browning the beef and softening the vegetables you can transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for about 4 hours.
Serve the chili as-is or top with shredded cheese, a dollop of sour cream, chopped green onions, or cilantro. Crusty bread or tortilla chips are excellent accompaniments. Leftovers will keep covered in the refrigerator for up to five days and often taste even better the next day.
Beef Chipotle Chili (Stew Meat, Not Ground!)
- Author: Marie Bostwick
Ingredients
Scale
- 3 T olive oil, divided
- 2 tsp Kosher salt, divided
- ½ tsp fresh ground pepper
- 1 lb stew beef, diced small (less than an inch pieces)
- 1 large onion, diced medium
- 1 medium sweet pepper, diced medium
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can black beans, drained
- 2 cups beef broth
- 3 T chili powder
- 2 T cumin
- 2–3 tsp minced chipotle chilis
Instructions
- Add 1.5 T of olive or other neutral oil to a deep, heavy-bottomed pot over medium-high heat.
- Sprinkle half the salt and all the pepper on the beef, then add to the pot. Leave space between pieces and brown on both sides, about 5 minutes total. Remove beef and set aside.
- Add the remaining oil to the pot. Cook the onions and peppers until they begin to soften, about 3–4 minutes.
- Add the remaining ingredients and the browned beef to the pot. Stir and bring briefly to a boil. Reduce heat and simmer for one hour, stirring occasionally. Taste and adjust seasonings. (Or use a slow cooker after browning: low for 6–8 hours or high for about 4 hours.)
- Serve with optional toppings like shredded cheese, sour cream, chopped green onions, or cilantro. Store leftovers covered in the refrigerator for up to 5 days.