Smokey Chipotle Chili

This chili makes me happy.  It is spicy and smokey and absolutely perfect.  Highly recommend serving it with the best cornbread ever.  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.

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)
  • 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
  • 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, brown your meat then add in the spices, onions and garlic.  Once the onions have softened, add in all remaining ingredients.  Bring 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.

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