Smoky Chipotle Beef Chili

A complex, slow-simmered beef chili featuring the deep warmth of smoked paprika and the concentrated, spicy heat of chipotle peppers in adobo. This advanced approach layers flavors by blooming spices and caramelizing the beef thoroughly before deglazing with beer for extra depth.

Prep: 20 min · Cook: 120 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 lb ground beef
• 1 large yellow onion
• 4 clove garlic
• 3 tbsp chipotle peppers in adobo
• 3 tbsp tomato paste
• 28 oz diced tomatoes
• 30 oz kidney beans
• 1 cup dark lager
• 1 cup beef broth
• 2 tsp smoked paprika
• 2 tbsp chili powder
• 1 tbsp brown sugar
• 1 tsp salt
• 2 tbsp olive oil

Cooking instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until well-browned and no pink remains. (about 10 min) — medium-high
2. Dice the yellow onion and add to the pot with the beef. Sauté until the onion is softened and translucent. (about 5 min) — medium-high
3. Mince the garlic and stir it into the pot along with the chili powder and smoked paprika. Cook briefly until fragrant. (about 1 min) — medium
4. Stir in the tomato paste and finely chopped chipotle peppers in adobo. Cook for 2 minutes to caramelize the paste slightly. (about 2 min) — medium
5. Pour in the dark lager, using a spoon to scrape up any browned bits from the bottom of the pot. (about 3 min) — medium
6. Add the diced tomatoes, beef broth, brown sugar, and salt. Bring to a boil, then reduce heat to low and simmer, partially covered, to develop flavors. (about 90 min) — low
7. Stir in the rinsed kidney beans and continue to simmer until the chili has thickened to the desired consistency. (about 9 min) — low