Easy Chipotle Cheddar Beef Chili Recipe

Today, I’m bringing you a truly luscious, soul-warming bowl that’s guaranteed to become a household favorite. This Easy Chipotle Cheddar Beef Chili offers the perfect blend of smoky heat, savory beef, and creamy, salty cheddar goodness. It’s got that deep, slow-cooked flavor but comes together in under an hour! Trust me, this chili is everything you want for a cozy night in—it’s hearty, comforting, full of texture, and has just the right amount of chipotle kick to keep things interesting. If you love a good chili, this one is a must-try!

Why You’ll Love This Recipe

• Smoky & Cheesy Magic: The combination of spicy chipotle peppers, smoked paprika, and melted cheddar cheese is absolutely UNREAL. It adds a depth of flavor that a regular chili just can’t touch.
• Ready in a Flash: While many great chili recipes require hours on the stove, this one is ready to spoon up in just about 45 minutes, making it perfect for a weeknight.
• The Ultimate Comfort Bowl: This recipe is packed with tender ground beef, colorful veggies, and two kinds of beans, ensuring a hearty, satisfying, and endlessly comforting meal that truly warms you from the inside out.

Ingredients

All you need for this Easy Chipotle Cheddar Beef Chili Recipe is about 10 minutes of prep time and a little excitement! Gather up these crucial ingredients:

• Ground Beef: The protein base! We cook this until browned to create a rich, savory foundation for the chili.
• Olive Oil: Used to sauté the aromatics and brown the beef, adding a little richness.
• Onion & Garlic: The absolute essential flavor builders (aromatics) that elevate any good chili. Don’t skip these!
• Red & Green Bell Pepper: They bring a lovely bit of color, sweetness, and crunch to the chili mix.
• Chipotle Peppers in Adobo Sauce: This is where the smoky flavor and gentle heat come from! Make sure they are finely minced for even distribution.
• Adobo Sauce from the Peppers: Liquid gold! This sauce adds an extra punch of deep, smoky, tangy flavor—a non-negotiable for this recipe.
• Tomato Paste: This small addition adds depth and richness (umami) to the overall sauce body.
• Diced Tomatoes: Adds liquid and that essential classic tomato tang to the chili base.
• Red Kidney Beans & Black Beans: Provides texture, fiber, and heartiness. Make sure they are thoroughly drained and rinsed!
• Beef Broth: The primary liquid for the chili, infusing it with extra savory beef flavor as it simmers.
• Smoked Paprika, Cumin, Chili Powder, & Oregano: The dream team of spices! They create the classic, deep, earthy flavor profile that makes this chili so addictive.
• Salt and Black Pepper: Essential seasonings to bring all those incredible flavors into focus.
• Shredded Cheddar Cheese: Stirred in right at the end to make the chili wonderfully creamy, cheesy, and utterly irresistible.
• Chopped Cilantro: A bright, fresh finish that cuts through the richness—we love that pop of green!

Note: The exact measurements for all of these fantastic ingredients will be included right under the article in the recipe card!

How to Make the Easy Chipotle Cheddar Beef Chili

Making a chili this flavorful shouldn’t be complicated, and this recipe is truly straightforward. Get ready to stir your way to comfort!

Step 1: Brown the Beef

Heat the olive oil in your largest pot or Dutch oven over medium-high heat. Add the ground beef and cook it for about 5 to 7 minutes, stirring and breaking it up with a spoon until it’s beautifully browned.

Step 2: Sauté the Veggies

Add the diced onion, minced garlic, and the diced bell peppers to the pot. Stir and sauté them together for 4 to 5 minutes until they start to soften up nicely.

Step 3: Toast the Paste and Peppers

Stir in the tomato paste, the minced chipotle peppers, and the adobo sauce. Cook this for about 2 minutes. This brief cooking time toasts the paste and awakens the spices in the chipotle mixture, deepening the final flavor!

Step 4: Simmer Time

Pour in the diced tomatoes, both the kidney and black beans, and the beef broth. Give everything a really good mix until it’s all happy together.

Step 5: Spice it Up!

Season the whole pot with the smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Stir well to make sure those wonderful spices are fully distributed throughout the chili.

Step 6: Bring to a Bubble

Bring the chili up to a gentle boil, then immediately reduce the heat to a low, steady simmer. Let it bubble away uncovered for 25 to 30 minutes, stirring occasionally. This is where the magic happens and all those flavors meld together perfectly!

Step 7: Stir in the Cheese

Remove the pot from the heat and stir in the shredded cheddar cheese until it has completely melted and incorporated, making the chili beautifully thick and creamy.

Step 8: Serve and Enjoy!

Ladle the chili into bowls and sprinkle generously with fresh cilantro before serving. Get ready to dig in—this one’s a game-changer!

Pro Tips for Making the Recipe

• Don’t Rush the Sauté: Step 3 (toasting the tomato paste and chipotles) is critical! Cooking them briefly concentrates their flavor and prevents the chili from tasting raw or acidic.
• Beef Broth vs. Water: Always use beef broth! Water will dilute the flavor, but the broth adds richness and a huge layer of savory depth to the sauce.
• Rinse Those Beans! Make sure you thoroughly drain and rinse your kidney and black beans. This removes excess starch and any metallic aftertaste from the can.
• Adjust the Heat: Two chipotles offer a pleasant, smoky kick. If you want it milder, use less! If you crave fire, add one more, or a pinch of cayenne pepper in Step 5.

How to Serve

This chili is so hearty it’s a complete meal on its own, but you know I have some fun pairing ideas for you!

• The Classic Toppings: Don’t hold back! Serve with a dollop of sour cream or Greek yogurt, extra shredded cheddar, sliced green onions, and fresh avocado or guacamole.
• Alongside a Carby Buddy: Pair a bowl with warm, crumbly cornbread, a side of fluffy white rice, or a big scoop of crispy tortilla chips for dipping.
• Chili Dogs & Nachos: Use your leftovers to spoon over hot dogs or brats for the best chili dogs ever, or use it as the savory base for a loaded plate of nachos!

Make Ahead and Storage

This chili tastes even better the next day after the flavors have had extra time to mingle! It’s a fantastic meal prep recipe.

Storing Leftovers

Once cooled, place the chili in an airtight container and store it in the refrigerator for up to 3-4 days.

Freezing

Chili freezes beautifully! Transfer cooled chili into freezer-safe bags (laid flat) or containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may need to add a splash of beef broth or water if it seems too thick.

FAQs

Is it possible to make this chili vegetarian?

Absolutely, you can! To make this chili meat-free, simply skip the ground beef and olive oil, and start by sautéing the veggies in a tablespoon of oil or water. Increase the quantity of black beans and kidney beans, or add in another hearty component like lentils or corn for a more substantial feel. You might also want to substitute the beef broth with a rich vegetable broth.

How can I make the chili even thicker?

If your chili seems too liquidy after simmering, there are a couple of tricks! You can simply mash about a quarter cup of the cooked beans against the side of the pot; the starch will thicken the chili naturally. Alternatively, you can whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the simmering chili until it thickens.

Can I use a different type of cheese instead of cheddar?

Of course! While cheddar provides that perfect sharp, creamy flavor, you can easily substitute it with other great melting cheeses. Monterey Jack, Pepper Jack (if you want more heat!), or even a smoked Gouda would work wonderfully to give the chili a different but equally delicious creamy finish.

I can’t find chipotle peppers in adobo sauce. What’s a good substitution?

If you can’t get your hands on the canned chipotle peppers, you can mimic that smoky flavor by increasing the smoked paprika to 2 teaspoons and adding a pinch of cayenne pepper if you still want a bit of heat. The chipotle flavor is unique, but this substitution will still give you a deep, satisfying smokiness.