Description
This Easy Chipotle Cheddar Beef Chili is a hearty and flavorful recipe perfect for chilly evenings. Ground beef is cooked with a blend of smoky spices, roasted poblanos, and chipotle powder, then simmered with fire-roasted tomatoes, tomato paste, and a subtle kick of Gochujang chili paste. Cream cheese and sharp cheddar add a luscious creamy texture, while chili beans make it extra filling. Serve topped with avocado, green onions, cilantro, and Greek yogurt for a satisfying meal that’s both comforting and packed with bold flavors.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef (or substitute ground chicken or pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
Spices and Seasonings
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
Tomato Base
- 1 can (28 ounce) crushed fire roasted tomatoes
- 1 can (8 ounce) tomato paste
- 1 can (4 ounce) diced green chilies
Additional Flavorings
- 2-3 tablespoons Gochujang chili paste, to taste
- 3 tablespoons salted butter
- 3 tablespoons tamari or soy sauce
- 2-3 cups chicken or beef broth
Cheese and Beans
- 6 ounces cream cheese (room temperature)
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
For Serving
- Cilantro
- Green onion
- Avocado
- Greek yogurt or sour cream
Instructions
- Brown the Meat and Onions: In a large dutch oven set over medium-high heat, brown the ground beef and chopped onions thoroughly for about 5 minutes, breaking the meat apart as it cooks until fully browned.
- Add Peppers and Spices: Stir in the chopped poblano peppers, chili powder, chipotle chile powder, garlic powder, smoked paprika, and cumin. Cook for another 5 minutes until the spices become fragrant and well blended with the vegetables and meat.
- Add Tomato Ingredients and Simmer: Mix in the crushed fire roasted tomatoes, tomato paste, diced green chilies, Gochujang chili paste, and butter. Pour over 2 cups of broth and add the tamari or soy sauce. Stir everything together, partially cover the pot, and reduce the heat to low. Let the chili simmer gently for 1 to 2 hours (or even longer if desired), stirring every hour to prevent sticking and to allow flavors to develop.
- Finish with Cheese and Beans: Near the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained chili beans. Cook for about 5 minutes, stirring until the cheeses melt completely and the chili is creamy and well combined.
- Serve and Garnish: Ladle the chili into bowls and garnish with optional toppings such as Greek yogurt or sour cream, sliced avocado, chopped cilantro, and green onions. Serve hot and enjoy the comforting, rich flavors.
Notes
- This chili is a family favorite for quick and easy meals during cold fall and winter nights.
- You can swap out ground beef with ground chicken or pork if preferred.
- Adjust the amount of Gochujang chili paste to control the heat level.
- Simmering longer intensifies the flavors and tenderizes the peppers.
- Leftover chili tastes great the next day and freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 6g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
