Smokey Chipotle Chili

This chili makes me happy.  It is spicy and smokey and absolutely perfect.  The chipotle peppers give it a nice depth of flavor you don’t get in your traditional chili.  I highly recommend serving it with the best cornbread ever.  Topping a piping hot bowl of chili with melted cheese, tangy sour cream, bright cilantro, and some cornbread crumbles. UGH. So good. Pro tip: crumble or cut the cornbread into chunks and toast it up in the oven to make little cornbread croutons. Game changer.  This makes a large pot so leftovers are a given.  I like to mix some of the leftover chili with noodles, Greek yogurt, and cheddar cheese for a lightened up chili mac.  It also freezes well, I usually keep a quart of it in my freezer I can easily defrost for a quick dinner.  Enjoy!


Photography by Sophie Marie Creative


  • 1 onion; diced
  • 4 cloves garlic; minced
  • 3 pounds ground meat (I used 2lbs lean ground turkey and 1lb ground chorizo, but anything will do. Sometimes I use beef and turkey or beef and chorizo, get crazy with it)
  • 5 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon oregano
  • 1 can chipotle sauce (see photo above)
  • 1 can tomato paste (see photo above)
  • 1 can tomato sauce (see photo above)
  • 2 cans fire roasted tomatoes (see photo above)
  • 4 chipotle peppers in adobo; roughly chopped (add more or less depending on how spicy you like it)
  • 1 can tri-colored beans or any beans you like
  • 2 tablespoons sugar
  • Chicken broth (add as much or as little as you like, just depends on how soupy or thick you like it)


  1. In a large pot, spray with cooking spray or add a little oil and begin softening the onion and garlic. Once soft, add the meat and allow it to begin browning.  Sprinkle in the seasonings and give it a good mix.  Once the meat is fully browned, add in the remaining ingredients except for the chicken broth. Once stirred and well combined, add in the chicken broth one cup at a time until it has reached your desired consistency.  Bring the chili to a boil, then cover and reduced the heat to low.  Simmer for about an hour, the longer the better.  Serve hot and top with whatever you like, it is great with cheddar cheese, sour cream, and cilantro. Lots and lots and lots of cilantro…. mmmm yum.

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