Soups & Stews

Easy Chipotle Cheddar Beef Chili

A quick and easy chili recipe — perfect for cold fall and winter nights.

Prep20 min

Cook1 hr

Total1 hr 20 min

Serves8

Scale

Units

Ingredients

2 lbground beefor use ground chicken or ground pork

2yellow onionschopped

2poblano peppersseeded and chopped

1 tbspchili powder

2 tspchipotle chile powder

1 tbspgarlic powder

1 tbspsmoked paprika

2 tspground cumin

1 cancrushed fire roasted tomatoes28 oz can

1 cantomato paste8 oz can

1 candiced green chilies4 oz can

2 tbspgochujang chili pasteto taste

3 tbspsalted butter

3 tbsptamari/soy sauce

2 cupchicken or beef broth

6 ozcream cheeseat room temperature

2 cupshredded cheddar cheese

1 canmixed chili beans1 can, drained

cilantrogreen onion, avocado and Greek yogurt, for serving

Instructions

1
In a large Dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes. Add the poblanos, chili powder, chipotle powder, garlic powder, paprika, and cumin. Cook for 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, gochujang, butter, and diced chilies. Pour over 2 cups of broth. Add the tamari. Stir to combine. Partially cover and cook on low for 1-2 hours or up to all day, stirring every hour. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes. Ladle the chili into bowls. Top as desired — Greek yogurt or sour cream, cheese, avocado, cilantro, and green onions are all great.

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