Chipotle Cheddar Beef Chili Recipe

If you’re craving a chili that’s bursting with bold flavors and comforting warmth, you’re going to love this Chipotle Cheddar Beef Chili Recipe. I absolutely love how this chili combines smoky chipotle heat with creamy cheddar and a touch of sweetness from the poblano peppers—it’s comfort food at its finest. Whether you’re cozying up on a chilly evening or feeding a hungry crowd, this recipe hits all the right notes and is surprisingly easy to pull together. Stick with me and I’ll walk you through everything to make it just right!

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Ingredients You’ll Need

These ingredients come together beautifully, balancing smoky, spicy, and creamy flavors. When you shop, look for fresh poblano peppers with smooth, firm skin and a good quality shredded cheddar for that sharp bite.

• Ground beef: I prefer 80/20 for the best balance of juiciness and flavor, but ground pork or chicken work well here too.
• Yellow onions: They add sweetness and depth—don’t skip sautéing them to soften!
• Poblano peppers: Mild heat with rich flavor; roasting them beforehand amps up the smoky notes.
• Chili powder: Look for a blend with cumin and oregano to add complexity.
• Chipotle chile powder: Adds that signature smoky heat that makes this chili stand out.
• Garlic powder: A pantry staple that brings warmth and aroma without overpowering.
• Smoked paprika: Deepens the chili’s smoky character; don’t confuse it with sweet paprika.
• Ground cumin: Essential for that earthy, slightly nutty undertone.
• Crushed fire roasted tomatoes: Gives a robust tomato flavor with a hint of char.
• Tomato paste: Thickens the chili and intensifies the tomato flavor.
• Diced green chilies: Adds subtle heat and texture without overwhelming.
• Gochujang chili paste: I discovered this Asian chili paste adds an unexpected depth and mild sweetness—feel free to adjust the amount for your heat preference.
• Salted butter: Adds richness and smoothness at the finish.
• Tamari or soy sauce: Brings umami that takes this chili from good to unforgettable.
• Chicken or beef broth: Keeps the chili juicy and layered—start with 2 cups and add more for desired consistency.
• Cream cheese: Room temperature for easy melting; this creates that silky creaminess I can’t get enough of.
• Shredded cheddar cheese: Sharp and melty, it really completes the chili’s flavor profile.
• Mixed chili beans: Drained to avoid excess liquid but essential for hearty texture and protein.
• Fresh toppings like cilantro, green onion, avocado, and Greek yogurt: These cool, fresh garnishes brighten each bite and balance the heat perfectly.

Variations

I love making this chili my own depending on what I have on hand and who’s coming over. It’s so flexible that you can easily get creative!

• Use ground turkey: For a leaner twist, turkey gives a lighter base without losing flavor—just brown it a bit longer.
• Add black beans or kidney beans: Trust me, beans add heartiness and soak up all that amazing chili flavor.
• Spice it up or tone it down: If you like less heat, cut the chipotle powder in half or skip the gochujang; for more heat, add a diced jalapeño or hot sauce.
• Make it vegetarian: Swap the meat for a mix of chopped mushrooms and lentils and use vegetable broth.

How to Make Chipotle Cheddar Beef Chili Recipe

Step 1: Brown the Meat and Sauté the Onions

Start by heating your Dutch oven over medium-high heat. Add the ground beef and chopped onions, breaking up the meat as you go with a wooden spoon. You want the beef browned all over and the onions translucent—this takes about 5 minutes. I find this step is crucial to building the chili’s depth, so don’t rush it or overload the pan.

Step 2: Add Poblanos and Spices to Build Flavor

Next, toss in the chopped poblanos along with chili powder, chipotle chile powder, garlic powder, smoked paprika, and cumin. Cook everything together for another 5 minutes until you can smell those fragrant spices coming together. If your mixture starts sticking, add a splash of broth to keep it from burning—trust me, this step really wakes up the flavor.

Step 3: Stir in Tomatoes, Gochujang, and Broth

Now pour in the crushed fire roasted tomatoes, tomato paste, diced green chilies, and the gochujang paste. Add the softened butter and tamari, then stir to combine everything well. Pour in 2 cups of broth to start, then bring the pot to a gentle simmer. Cover partially and let it cook low and slow for 1 to 2 hours, stirring every hour. This patience is what makes the chili melt-tender and full-flavored.

Step 4: Add Cream Cheese, Cheddar, and Beans

When your chili is richly simmered and your kitchen smells amazing, stir in the cream cheese, cheddar, and mixed chili beans. Keep stirring until the cheese is thoroughly melted and everything is creamy and smooth—usually about 5 minutes. This final cheesy boost is my family’s favorite part!

Step 5: Serve with Your Favorite Toppings

Ladle the chili into bowls and top with fresh cilantro, sliced green onions, creamy avocado cubes, and a dollop of Greek yogurt or sour cream. You’ll find the cool toppings balance the spice perfectly and add a fresh pop that makes every bite exciting.

How to Serve Chipotle Cheddar Beef Chili Recipe

Garnishes

I always top my chili with a dollop of Greek yogurt or sour cream to cool the heat, along with diced avocado for creaminess and fresh green onions for a little crunch. Cilantro adds a fresh herbal note that really brightens up the bowl. You’ll find these garnishes take this hearty chili to the next level.

Side Dishes

To round out the meal, I love serving this chili with warm cornbread or some tortilla chips for scooping. A simple side salad with a tangy vinaigrette is perfect if you want a lighter balance. On colder days, crusty bread is great for soaking up every last drop of that luscious sauce.

Creative Ways to Present

For gatherings, I like scooping this chili into mini bread bowls or serving in mason jars with layered toppings for a fun presentation. You can even make chili bar setups with various toppings so guests can customize their bowls—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in airtight containers in the fridge for up to 4 days. I like to cool it completely before refrigerating to keep the texture intact. When reheating, add a splash of broth or water to loosen it back up if it’s thickened too much.

Freezing

This chili freezes wonderfully—just portion it out into freezer-safe containers or heavy-duty freezer bags. I usually freeze in individual servings to make lunch prep a breeze. It keeps well for up to 3 months with no loss in flavor, which is perfect for batch cooking.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to avoid burning. Adding a little broth or water helps bring back that saucy texture if it’s drying out. You can also microwave leftovers covered in short bursts, stirring between each to heat evenly.

FAQs

Final Thoughts

This Chipotle Cheddar Beef Chili Recipe truly has become a favorite in my kitchen and my family’s too. It’s the kind of dish that feels like a warm hug on a cold night and brings everyone together around the table. I love sharing it with friends who always ask for the recipe because it’s just that good and reliably delicious. If you want a chili recipe that’s full of smoky, cheesy goodness with a little kick, this one’s a winner. Give it a try—you won’t regret it!

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