Description
This Easy Chipotle Cheddar Beef Chili is a hearty and flavorful dish perfect for cozy fall and winter nights. Ground beef simmered with smoky chipotle, a blend of spices, fire-roasted tomatoes, and a touch of Gochujang chili paste create a rich and spicy base. Finished with cream cheese and sharp cheddar for a creamy texture, and served with fresh toppings like avocado and cilantro, this chili is both comforting and satisfying.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef (or use ground chicken or ground pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 can (28 ounce) crushed fire roasted tomatoes
- 1 can (8 ounce) tomato paste
- 1 can (4 ounce) diced green chilies
- 2-3 tablespoons Gochujang chili paste, to your taste
- 3 tablespoons salted butter
- 3 tablespoons tamari/soy sauce
- 2-3 cups chicken or beef broth
- 6 ounces cream cheese (at room temperature)
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
For Serving
- Cilantro
- Green onion
- Avocado
- Greek yogurt or sour cream
Instructions
- Brown the Meat and Onions: In a large dutch oven set over medium-high heat, brown the ground beef and chopped onions until the meat is cooked through and onions are softened, about 5 minutes. Break up the meat as you cook to ensure even browning.
- Add Peppers and Spices: Stir in the seeded and chopped poblano peppers along with chili powder, chipotle chile powder, garlic powder, smoked paprika, and ground cumin. Cook everything together for about 5 minutes until the spices become fragrant.
- Combine Tomatoes and Flavorings: Mix in the crushed fire roasted tomatoes, tomato paste, diced green chilies, Gochujang chili paste, salted butter, and tamari or soy sauce. Pour in 2 cups of chicken or beef broth and stir well to combine all ingredients.
- Simmer the Chili: Partially cover the pot and reduce the heat to low. Let the chili simmer gently for 1 to 2 hours or up to all day, stirring every hour to prevent sticking and to help meld flavors.
- Add Cheese and Beans: Toward the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Cook for another 5 minutes or until the cheese has melted completely and the chili is creamy and thick.
- Serve and Garnish: Ladle the chili into bowls and add your favorite toppings such as Greek yogurt or sour cream, additional cheese, sliced avocado, fresh cilantro, and chopped green onions. Enjoy warm and hearty!
Notes
- This is a favorite quick and easy chili recipe that’s perfect for cold fall and winter nights.
- The chipotle and Gochujang chili paste create a complex smoky and spicy flavor profile.
- You can substitute ground beef with ground chicken or pork for a lighter variation.
- Adjust the amount of Gochujang chili paste to control the chili’s heat level.
- Partially covering the pot during simmering helps thicken the chili while keeping it moist.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
