Smoky Chipotle Chili
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
A smoky chili recipe that includes spicy chipotles and poblanos as well as beer and fresh tomatoes to make a tasty soup!
  • 1½ lb. 90% lean ground beef
  • 3 c. chopped onion
  • 2 c. seeded, chopped poblano peppers (about 4)
  • 5 garlic cloves, minced
  • 3 T. chili powder
  • 2 T. cumin
  • 1 T. chipotle peppers in adobo
  • 3 T. tomato paste
  • 1 (12 oz) bottle of beer
  • 4 c. beef broth
  • 2 cans chili beans
  • ¼ c. fresh oregano, chopped
  • 1 t. salt
  • 1 t. black pepper
  • 2 c. fresh tomatoes, cut in half
  • 1 (28 oz) can diced tomatoes, drained
  1. Heat a large Dutch oven over medium high heat. Add in the beef and cook for 5-7 minutes, stirring frequently, until browned.
  2. Add in the onion, poblano, and garlic. Cook for 5 minutes, stirring occasionally.
  3. Stir in the chili powder, cumin, and chipotle. Cook for 1 minute.
  4. Add in the tomato paste and beer, scraping to loosen any browned bits. Cook for 2 minutes.
  5. Stir in the beef broth, chili beans, oregano, salt, and pepper.
  6. Add the fresh tomatoes to a food processor and process until smooth. Add the processed tomatoes and diced tomatoes to the pan and stir to combine.
  7. Bring the chili to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
  8. Remove chili from heat and serve with cheddar cheese and sour cream if desired.
Recipe adapted from Cooking Light October 2016
Recipe by Hezzi-D's Books and Cooks at