--- title: "Ultimate Smoky Beef Chili" description: "Rich, smoky, slightly spicy chili packed with deeply browned beef, tender beans, tomatoes, and warming spices. The flavor comes from chipotle peppers, smoked…" url: "https://briansunter.com/recipes/ultimate-smoky-beef-chili" --- # Ultimate Smoky Beef Chili Rich, smoky, slightly spicy chili packed with deeply browned beef, tender beans, tomatoes, and warming spices. The flavor comes from chipotle peppers, smoked paprika, toasted spices, and a secret touch of dark chocolate. Medium spice. main beef chili smoky dutch-oven Scale Units ## Ingredients - 1.5 lb ground beef - 1 large yellow onion - 1 red bell pepper - 5 cloves garlic - 1 tbsp olive oil - 3 tbsp tomato paste - 2 tbsp chili powder - 2 tsp cumin - 2 tsp smoked paprika - 1 tsp oregano - 0.5 tsp coriander - 0.5 tsp black pepper - 1 tsp kosher salt - 0.25 tsp cayenne - 28 oz crushed tomatoes - 15 oz kidney beans - 15 oz pinto beans - 1 cup beef broth - 1 to 2 whole chipotle peppers in adobo - 1 tsp adobo sauce - 1 tbsp Worcestershire sauce - 1 tsp brown sugar - 10 g dark chocolate - 2 tsp apple cider vinegar - \- sharp cheddar - \- sour cream - \- jalapeños - \- green onions - \- cornbread - \- tortilla chips ## Equipment - dutch oven ## Instructions ### Brown the Beef 1 Heat a dutch oven over medium-high heat. Add 1.5 lb ground beef (85/15, 680 g) in two batches, pressing into the pan. Let each batch cook undisturbed for 2-3 minutes to develop a dark brown crust, then break apart and finish browning, 8-10 minutes total. Remove the beef, leaving about 1 tbsp fat in the pot. Note The browned crust is the foundation of the chili's savory flavor. Give the beef real color instead of just cooking it until gray. ### Build the Aromatic Base 2 Lower to medium. Add 1 large yellow onion , diced (200 g), and 1 red bell pepper , diced (150 g), cooking for 5-6 minutes until softened and lightly golden. Add 5 cloves garlic , minced, and cook another 30-60 seconds . Add 1 tbsp olive oil only if the pot is dry. ### Toast the Spices and Tomato Paste 3 Add 3 tbsp tomato paste (50 g) and cook for about 2 minutes until it darkens to brick red. Stir in 2 tbsp chili powder (American blend), 2 tsp cumin , 2 tsp smoked paprika , 1 tsp oregano , 0.5 tsp coriander , 0.5 tsp black pepper , 1 tsp kosher salt , and 0.25 tsp cayenne , if using, and cook for 30 seconds until fragrant. Note Toasting the spices in fat gives the chili a richer flavor than adding them directly to liquid. ### Simmer and Thicken 4 Return the beef to the pot. Add 28 oz crushed tomatoes (1 can / 794 g), 15 oz kidney beans (1 can), drained, 15 oz pinto beans (1 can) or black beans, drained, 1 cup beef broth (240 ml), 1 to 2 whole chipotle peppers in adobo , minced, plus 1 tsp adobo sauce , 1 tbsp Worcestershire sauce , and 1 tsp brown sugar . 5 Bring to a gentle boil, reduce heat to medium-low, and simmer uncovered for 25-30 minutes , stirring occasionally. ### Finish 6 Stir in 10 g dark chocolate (70%), if using, until melted, about 2 minutes , then add 2 tsp apple cider vinegar . Taste and adjust salt, spice, and acidity. If too thick, splash in broth; if too thin, simmer a few extra minutes. 7 Serve with sharp cheddar , sour cream , jalapeños , green onions , cornbread , and tortilla chips . Note Chipotle in adobo: one pepper produces a smoky, moderate kick; two add more heat. Start with one if you're unsure. The dark chocolate adds subtle bitterness and richness without making the chili taste chocolatey. The vinegar at the end brightens the entire pot; don't skip it. Even better tomorrow: refrigerating overnight lets the flavors meld. Reheat gently, adding broth as needed. Note For a rainy-day dinner, serve with warm, buttery cast-iron cornbread, sharp cheddar, sour cream, and sliced jalapeños. ## Related recipes - [Dutch Oven Pot Roast](/recipes/dutch-oven-pot-roast) [A classic pot roast with deep flavor from proper browning and slow braising. Salt the meat ahead of time, get a good crust on the beef and onions, and braise until fork-tender with liquid only halfway up the meat.](/recipes/dutch-oven-pot-roast) - [White Chili With Chicken](/recipes/white-chile-chicken) [A flavorful and hearty white chili recipe featuring chicken and a variety of chiles](/recipes/white-chile-chicken) - [Dutch Oven BBQ Pulled Pork](/recipes/dutch-oven-bbq-pulled-pork) [Pork shoulder braised with apple cider and BBQ sauce, then shredded for sandwiches.](/recipes/dutch-oven-bbq-pulled-pork) View Cooklang Source recipe.cook ``` --- title: Ultimate Smoky Beef Chili description: "Rich, smoky, slightly spicy chili packed with deeply browned beef, tender beans, tomatoes, and warming spices. The flavor comes from chipotle peppers, smoked paprika, toasted spices, and a secret touch of dark chocolate. Medium spice." tags: [main, beef, chili, smoky, dutch-oven] cuisine: American difficulty: medium --- == Brown the Beef == Heat a #dutch oven{} over medium-high heat. Add @ground beef{1.5%lb} (85/15, 680 g) in two batches, pressing into the pan. Let each batch cook undisturbed for ~{2-3%minutes} to develop a dark brown crust, then break apart and finish browning, ~{8-10%minutes} total. Remove the beef, leaving about 1 tbsp fat in the pot. > The browned crust is the foundation of the chili's savory flavor. Give the beef real color instead of just cooking it until gray. == Build the Aromatic Base == Lower to medium. Add @yellow onion{1%large}, diced (200 g), and @red bell pepper{1}, diced (150 g), cooking for ~{5-6%minutes} until softened and lightly golden. Add @garlic{5%cloves}, minced, and cook another ~{30-60%seconds}. Add @olive oil{1%tbsp} only if the pot is dry. == Toast the Spices and Tomato Paste == Add @tomato paste{3%tbsp} (50 g) and cook for about ~{2%minutes} until it darkens to brick red. Stir in @chili powder{2%tbsp} (American blend), @cumin{2%tsp}, @smoked paprika{2%tsp}, @oregano{1%tsp}, @coriander{1/2%tsp}, @black pepper{1/2%tsp}, @kosher salt{1%tsp}, and @cayenne{1/4%tsp}, if using, and cook for ~{30%seconds} until fragrant. > Toasting the spices in fat gives the chili a richer flavor than adding them directly to liquid. == Simmer and Thicken == Return the beef to the pot. Add @crushed tomatoes{28%oz} (1 can / 794 g), @kidney beans{15%oz} (1 can), drained, @pinto beans{15%oz} (1 can) or black beans, drained, @beef broth{1%cup} (240 ml), @chipotle peppers in adobo{1 to 2%whole}, minced, plus @adobo sauce{1%tsp}, @Worcestershire sauce{1%tbsp}, and @brown sugar{1%tsp}. Bring to a gentle boil, reduce heat to medium-low, and simmer uncovered for ~{25-30%minutes}, stirring occasionally. == Finish == Stir in @dark chocolate{10%g} (70%), if using, until melted, about ~{2%minutes}, then add @apple cider vinegar{2%tsp}. Taste and adjust salt, spice, and acidity. If too thick, splash in broth; if too thin, simmer a few extra minutes. Serve with @sharp cheddar{}, @sour cream{}, @jalapeños{}, @green onions{}, @cornbread{}, and @tortilla chips{}. > Chipotle in adobo: one pepper produces a smoky, moderate kick; two add more heat. Start with one if you're unsure. The dark chocolate adds subtle bitterness and richness without making the chili taste chocolatey. The vinegar at the end brightens the entire pot; don't skip it. Even better tomorrow: refrigerating overnight lets the flavors meld. Reheat gently, adding broth as needed. > For a rainy-day dinner, serve with warm, buttery cast-iron cornbread, sharp cheddar, sour cream, and sliced jalapeños. ```