Smoky Chipotle Chili Con Carne

Name: Smoky Chipotle Chili Con Carne
Prep time: 30 min
Cook time: 150 min
Yield: 8

chili chipotle beef mexican spicy one-pot comfort-food slow-cook

This deeply flavored chili features tender chunks of beef simmered with smoky chipotle peppers, dark beer, and aromatic spices, creating a rich, complex bowl perfect for cold nights or game day gatherings.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 150

Ingredients

1.2kg2.5 lbs beef chuck, cut into 2cm (3/4-inch) cubes
170g6 oz thick-cut bacon, diced
2 large2 large onions, diced
2 large2 large bell peppers (1 red, 1 green), diced
8 cloves8 cloves garlic, minced
3-43-4 chipotle peppers in adobo, chopped
30ml2 tbsp adobo sauce (from chipotle can)
90ml6 tbsp tomato paste
800g28 oz can crushed tomatoes
360ml12 oz dark beer (Negro Modelo or stout)
480ml2 cups beef stock
425g can15 oz can black beans, drained and rinsed
425g can15 oz can kidney beans, drained and rinsed
45ml3 tbsp chili powder
15ml1 tbsp ground cumin
15ml1 tbsp smoked paprika
10ml2 tsp dried oregano
2.5ml1/2 tsp ground cinnamon
30g1 oz dark chocolate (70% cacao), chopped
30ml2 tbsp masa harina (optional, for thickening)
to tasteto taste salt and freshly ground black pepper
30ml2 tbsp fresh lime juice

Instructions

Season 1.2kg2.5 lbs beef chuck generously with to tasteto taste salt and freshly ground black pepper. Let come to room temperature.
In large Dutch oven, cook 170g6 oz thick-cut bacon over medium heat until crispy. Remove with slotted spoon, leaving fat in pot.
Increase heat to medium-high. Brown beef in batches, 3-4 minutes per side. Don't overcrowd. Transfer to plate.
Reduce heat to medium. Add 2 large2 large onions and 2 large2 large bell peppers (1 red to pot. Cook 8-10 minutes until softened.
Add 8 cloves8 cloves garlic, 3-43-4 chipotle peppers in adobo, and 30ml2 tbsp adobo sauce (from chipotle can). Cook 1 minute until fragrant.
Stir in 90ml6 tbsp tomato paste and cook 2-3 minutes, stirring constantly.
Add 45ml3 tbsp chili powder, 15ml1 tbsp ground cumin, 15ml1 tbsp smoked paprika, 10ml2 tsp dried oregano, and 2.5ml1/2 tsp ground cinnamon. Toast spices 30 seconds.
Pour in 360ml12 oz dark beer (Negro Modelo or stout), scraping up browned bits. Let simmer 2 minutes.
Add 800g28 oz can crushed tomatoes, 480ml2 cups beef stock, browned beef, and bacon. Bring to boil.
Reduce heat to low, partially cover, and simmer 1.5-2 hours, stirring occasionally, until beef is tender.
Add 425g can15 oz can black beans and 425g can15 oz can kidney beans. Stir in 30g1 oz dark chocolate (70% cacao) until melted.
If desired, whisk 30ml2 tbsp masa harina (optional with small amount of liquid to create slurry, then stir into chili to thicken.
Simmer uncovered 20-30 minutes more. Adjust seasoning and stir in 30ml2 tbsp fresh lime juice.
Let rest 10 minutes before serving to allow flavors to meld.

Ingredients

id: beef_chuck metric: 1.2kg imperial: 2.5 lbs name: beef chuck, cut into 2cm (3/4-inch) cubes
id: bacon metric: 170g imperial: 6 oz name: thick-cut bacon, diced
id: onions metric: 2 large imperial: 2 large name: onions, diced
id: bell_peppers metric: 2 large imperial: 2 large name: bell peppers (1 red, 1 green), diced
id: garlic metric: 8 cloves imperial: 8 cloves name: garlic, minced
id: chipotle_peppers metric: 3-4 imperial: 3-4 name: chipotle peppers in adobo, chopped
id: adobo_sauce metric: 30ml imperial: 2 tbsp name: adobo sauce (from chipotle can)
id: tomato_paste metric: 90ml imperial: 6 tbsp name: tomato paste
id: crushed_tomatoes metric: 800g imperial: 28 oz can name: crushed tomatoes
id: dark_beer metric: 360ml imperial: 12 oz name: dark beer (Negro Modelo or stout)
id: beef_stock metric: 480ml imperial: 2 cups name: beef stock
id: black_beans metric: 425g can imperial: 15 oz can name: black beans, drained and rinsed
id: kidney_beans metric: 425g can imperial: 15 oz can name: kidney beans, drained and rinsed
id: chili_powder metric: 45ml imperial: 3 tbsp name: chili powder
id: ground_cumin metric: 15ml imperial: 1 tbsp name: ground cumin
id: smoked_paprika metric: 15ml imperial: 1 tbsp name: smoked paprika
id: oregano metric: 10ml imperial: 2 tsp name: dried oregano
id: cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: dark_chocolate metric: 30g imperial: 1 oz name: dark chocolate (70% cacao), chopped
id: masa_harina metric: 30ml imperial: 2 tbsp name: masa harina (optional, for thickening)
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: lime_juice metric: 30ml imperial: 2 tbsp name: fresh lime juice

Instructions

Season {beef_chuck} generously with {salt_pepper}. Let come to room temperature.
In large Dutch oven, cook {bacon} over medium heat until crispy. Remove with slotted spoon, leaving fat in pot.
Increase heat to medium-high. Brown beef in batches, 3-4 minutes per side. Don't overcrowd. Transfer to plate.
Reduce heat to medium. Add {onions} and {bell_peppers} to pot. Cook 8-10 minutes until softened.
Add {garlic}, {chipotle_peppers}, and {adobo_sauce}. Cook 1 minute until fragrant.
Stir in {tomato_paste} and cook 2-3 minutes, stirring constantly.
Add {chili_powder}, {ground_cumin}, {smoked_paprika}, {oregano}, and {cinnamon}. Toast spices 30 seconds.
Pour in {dark_beer}, scraping up browned bits. Let simmer 2 minutes.
Add {crushed_tomatoes}, {beef_stock}, browned beef, and bacon. Bring to boil.
Reduce heat to low, partially cover, and simmer 1.5-2 hours, stirring occasionally, until beef is tender.
Add {black_beans} and {kidney_beans}. Stir in {dark_chocolate} until melted.
If desired, whisk {masa_harina} with small amount of liquid to create slurry, then stir into chili to thicken.
Simmer uncovered 20-30 minutes more. Adjust seasoning and stir in {lime_juice}.
Let rest 10 minutes before serving to allow flavors to meld.

Tips

Beef Selection: Chuck roast gives best flavor and texture. Avoid lean cuts that will dry out during long cooking.

Chipotle Control: Start with fewer chipotles and add more to taste. They're intensely smoky and spicy.

Beer Choice: Dark beer adds depth. Use beef stock to replace if avoiding alcohol.

Chocolate Secret: Dark chocolate adds richness without sweetness. It's a traditional Mexican ingredient.

Make-Ahead: Chili improves overnight. Make 1-2 days ahead and reheat gently.

Freezing: Freezes beautifully for up to 3 months. Portion into containers for easy meals.

Toppings Bar: Serve with shredded cheese, sour cream, diced onions, cilantro, tortilla chips, and cornbread.

Spice Level: Remove chipotle seeds for less heat, or add cayenne for more kick.