This chipotle chili recipe is thick and chunky, made with a mix of peppers, spicy chili seasonings, and a good portion of chipotles in adobo sauce for the perfect rich and smoky flavor.
Who's up for a big bowl of Chipotle Chili? I am! Today we're making a big pot of the stuff and it's wonderfully thick and chunky with a mixture of ground meats, lots of chili peppers, a great seasoning blend that I love, and our secret ingredient that makes this chili different from many you've had.
That secret ingredient? Chipotle Peppers in Adobe Sauce.
YES!
We're talking my smoky chunky Chipotle Chili recipe, my friends, and you're going to love this one.
Let's talk about how to make chipotle chili, shall we?
Chipotle Chili Ingredients
- 1 tablespoon olive oil
- 1.5 pound ground turkey or ground beef (I’m using a combination of both)
- 1 large onion chopped
- 1 jalapeno pepper, chopped
- 1 poblano pepper, chopped
- 1 hot chili pepper, chopped (for a spicier version – try a habanero or ghost pepper – optional for a nice and extra spicy chili)
- 4 cloves garlic chopped
- 2 cans red kidney beans
- 3 cans fire roasted tomatoes (42 ounces, or use equivalent fresh or diced tomatoes)
- 2 tablespoons chili powder (I like to use a blend of ancho and guajillo powder, but use your favorite blend, or try this homemade chili powder blend)
- 1 7-ounce can chipotle peppers in adobo sauce (use half the can for a milder chipotle flavor)
- 1 teaspoon freshly ground cumin
- 1 teaspoon red chili flakes
- Salt and pepper to taste
- FOR SERVING: Sliced roasted jalapenos spicy chili flakes, fresh chopped parsley or cilantro
How to Make Chipotle Chili - the Recipe Method
First, heat the oil in a Dutch oven or large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
Add the garlic and cook another minute, stirring.
If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
Add the remaining ingredients - chili powders, chipotle peppers in adobo sauce, and seasonings. Give it all a good stir.
Reduce the heat and cook the chili on low for at least 1 hour to let the flavors develop, stirring occasionally. Adjust for seasonings if you wish.
Serve in bowls with your favorite fixin’s.
Slow Cooker Chipotle Chili
If using a slow cooker or crock pot for this recipe, first cook down the ground meat, onion, peppers and garlic per steps 1 and 2. Then, transfer to a slow cooker along with the remainder of the ingredients. Give it all a good stir and cover. Cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
Boom! Pretty easy to make, isn't it? That's one of the things I love about chili. Aside from the flavor and overall spiciness, they're so easy! Just let it all simmer there until you're ready to serve.
Recipe Tips & Notes
- Stretch it Out. You can easily add 1, 2 or even 3 extra cans of tomato sauce (or equivalent fresh tomatoes) to stretch out this recipe and feed more people. It is great for freezing. I freeze leftovers all the time for quick and easy lunches and dinners.
- Spice It Up. I use a mix of chili powders here, but feel free to use your favorite brand. Also, I am using a poblano pepper, jalapeno pepper and call for 1 spicy chili pepper of your choice. Serrano peppers are a nice choice for a medium level heat, but if you're looking for extra spicy, go with a habanero pepper or two, or even the fiery ghost pepper. Go for it, you spicy chilihead, you!
- Touch of Sweet. If you like a bit of sweetness with your chipotle chili, add a couple tablespoons of brown sugar when you add the chili powders. Let the sweetness simmer through the whole pot. It's a nice addition.
- The Beans. I use kidney beans here, but black beans, white beans or pinto beans are a nice addition, or a combination of them.
- The Toppings. My favorites are usually sliced peppers that have been crisped up in a pan along with spicy chili flakes and fresh chopped herbs. Other flavorful toppings include shredded cheese, chopped onion, sour cream, even a splash of fresh lime juice. Don't forget the hot sauce!
Storage & Leftovers
You can store chipotle chili in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.
You can also freeze this chili in freezer proof containers for 3 months or longer. It reheats perfectly after thawing. I make large batches for freezing all the time.
That's it, my friends! I hope you enjoy my chipotle chili recipe. Lots of flavor in this one! Spicy food lovers only for this recipe. Cheers!
Try Some of My Other Popular Chili Recipes
Try Some of My Other Popular Chipotle Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chipotle Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1.5 pound ground turkey or ground beef I’m using a combination of both
- 1 large onion chopped
- 1 jalapeno pepper chopped
- 1 poblano pepper chopped
- 1 hot chili pepper chopped (for a spicier version – try a habanero or ghost pepper – optional for a nice and extra spicy chili)
- 4 cloves garlic chopped
- 2 cans red kidney beans
- 3 cans fire roasted tomatoes 42 ounces, or use equivalent fresh
- 2 tablespoons chili powder I like to use a blend of ancho and guajillo powder, but use your favorite blend, or try this homemade chili powder blend
- 1 7- ounce can chipotles in adobo sauce use half the can for a milder chipotle flavor
- 1 teaspoon freshly ground cumin
- 1 teaspoon red chili flakes
- Salt and pepper to taste
FOR SERVING: Sliced roasted jalapenos spicy chili flakes, fresh chopped parsley or cilantro
Instructions
- Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
- Add the garlic and cook another minute, stirring.
- If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
- Add the remaining ingredients and give it all a good stir.
- Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
- Serve in bowls with your favorite fixin’s.
Video
Notes
Nutrition Information
Jérémie says
I'm not a huge fan of ground beef chilis... buf this one is just awesome: the chipotles in adobo sauce gives a terrific savor! Comforting dish, here, thanks Mike!
Mike H. says
Thank you, I appreciate it!
Michele says
Mike:
Your recipe is so good !! I added our MN freezing cold ingredients to your recipe . So tweaked mn style to yours. Won against 14 other contestants!! Thank you so much for keeping us warm in our frigid winters
Michael Hultquist - Chili Pepper Madness says
Awesome to hear, Michele! Maybe I need to add "award winning" to this recipe! Haha, thanks for sharing.
Robert says
I made this last night and it was amazing!! I used 2 Serrano peppers for the hot ones (just to see where the heat level was on the first run) and it turned out great. My neighborhood has an annual chili cook-off and I think I will be bringing this chili this year. I hope you don't mind; I will give you full credit for the recipe. 😉 I also wanted to thank you for this awesome site and all of the knowledge you share with us. Your mustard recipes are on point (we can't get enough of the Roasted Hatch Chili - Beer Mustard), and your Alabama White Sauce is the best I have ever tasted! I can't wait to try the other recipes on your site. Next stop, fermented hot sauce. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert! Good luck with the cook off!
EDDIE says
Was really good. Combined with the chuck chili. If only my football team would win.
Michael Hultquist - Chili Pepper Madness says
Thanks, Eddie. Yeah, I hear you on the team wins. Argh!!
EDDIE says
I combined this recipe with the beef chili. Was really good. Thanks again. If only my football team played as well as this chili tasted we woud never lose
Michael Hultquist - Chili Pepper Madness says
Great combo! I'll have to give that one a go. Very nice. I wish my team would win. =(
col says
oh yeah!
you know how to tick my boxes. similar to one i do with chunked beef but haven't used ground in a while, i will be soon.
keep 'em coming Mike.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col! Yeah, man, let's keep it spicy! =)