This smoky chipotle ground beef chili with black beans is a cozy one-pot dinner with a slow-simmered taste in less than an hour. Fire-roasted tomatoes, chili powder, cumin, and a chopped chipotle chile give the broth a deep, smoky flavor, while black and pinto beans make every bowl hearty. A splash of vinegar at the end brightens the richness, and everyone can choose their own toppings.
It is easy to set the heat to your liking. Start with one chipotle pepper for a gentle warmth, then add more of the adobo sauce if you want a stronger smoky kick. The recipe makes about 6 servings, and the leftovers keep well for lunches or another quick dinner.
Why you'll love this smoky chipotle ground beef chili with black beans
There is a lot of flavor here, but the steps are straightforward. Browning the beef first builds savory browned bits in the pot; tomato paste and spices toast briefly in the same pan, then the broth loosens everything into a rich base. A 30-minute simmer gives the beans time to take on the smoky tomato flavor without turning them mushy.
Black beans and pinto beans bring different textures, so the chili feels substantial without relying on a pile of toppings. The chipotle is easy to control, and you can make the pot mild enough for kids, then set out hot sauce for people who want more heat. It also freezes in portions, which makes cooking once and eating twice especially convenient.
Set bowls of shredded cheddar, sour cream, chopped cilantro, green onions, or diced avocado on the table. The cool toppings are a nice contrast to the warm spices, but a bowl is satisfying on its own too.
Ingredients you'll need
For 6 servings, gather:
- 1 tablespoon olive oil, if needed
- 1 1/2 pounds ground beef, preferably 85% lean
- 1 medium yellow onion, diced
- 1 medium green or red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 chipotle chile in adobo, finely chopped, plus 1 teaspoon adobo sauce
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 cup low-sodium beef broth or water
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon kosher salt, then more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Shredded cheddar, sour cream, cilantro, or green onions, for serving
Chipotle peppers in adobo are sold in small cans in the international or Mexican food aisle. One pepper gives the chili a noticeable smoky note without making it very hot. If you are sensitive to heat, use half a pepper and leave out the sauce; if you like a bolder burn, add another pepper near the end.
Fire-roasted crushed tomatoes bring a little charred flavor, but regular crushed tomatoes work too. If your canned tomatoes are especially tart, wait until the chili has simmered before deciding whether it needs a pinch of sugar. The beans should be drained and rinsed so their liquid does not cloud the chili or add unexpected salt.
Step-by-step instructions
- Brown the beef. Set a heavy Dutch oven or soup pot over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 7 to 9 minutes, stirring occasionally, until no pink remains and the meat is browned. Ground beef should reach 160°F; use a food thermometer and check the FoodSafety.gov safe cooking temperature chart for the recommended temperature. If there is more than a tablespoon of rendered fat, spoon off the extra.
- Soften the aromatics. If the pot is dry, add the olive oil. Stir in the onion and bell pepper and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Toast the spices and tomato paste. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, chopped chipotle, and adobo sauce. Cook for about 1 minute, stirring constantly. The tomato paste will darken slightly and the spices will become fragrant. If anything sticks, add a small splash of broth and scrape the bottom of the pot.
- Add tomatoes, broth, and beans. Pour in the crushed tomatoes and beef broth. Add the black beans, pinto beans, bay leaf, salt, and pepper. Stir to combine and bring the mixture just to a gentle boil.
- Simmer until thick. Lower the heat so the chili bubbles softly. Cook uncovered for 30 to 35 minutes, stirring every 8 to 10 minutes. The sauce should thicken and the flavors should settle together. If it becomes thicker than you like, add broth or water 1/4 cup at a time.
- Finish and serve. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust the salt, chipotle, or chili powder. Let the pot stand for 5 minutes, then ladle into bowls with your favorite toppings.
Tips and variations
Get the heat right
Chipotle peppers vary in size and intensity, so it is easier to add than to take away. For a mild batch, start with half a pepper and no adobo sauce. For medium heat, use one pepper as written. If you enjoy a stronger kick, stir in extra adobo sauce a teaspoon at a time after the simmer. For a balanced pot of smoky chipotle ground beef chili with black beans, start with just one pepper and add more after tasting. The chili's smoky character comes from the peppers and smoked paprika, so you do not need to make it fiery for it to taste bold.
Build a thicker bowl
Simmer the pot uncovered to let excess liquid evaporate. If you are in a hurry, mash a few beans against the side of the pot and stir them in; their starch thickens the broth naturally. For a looser chili to serve over rice, add another 1/2 cup of broth.
Make simple swaps
- Replace half of the ground beef with ground turkey, then add a teaspoon of olive oil if the pot needs more fat for the vegetables.
- Use kidney beans instead of pinto beans, or use two cans of black beans if that is what you have.
- Add 1 cup of frozen corn during the last 10 minutes for sweet pops in each bite.
- For a bean-free pot, skip both cans and add another 1/2 pound of beef; simmer until the sauce reaches the thickness you like.
If you want a milder classic bowl another night, try our hearty family-style beef chili. For a hands-off version, slow cooker turkey chili is an easy alternative. The sweet potato and black bean chili is a good meatless option, and chili cheese tater tot casserole turns the same cozy flavors into a shareable bake.
Storage and reheating
Cool chili promptly and transfer it to shallow, covered containers. Keep it refrigerated for 3 to 4 days. The FoodSafety.gov cold storage chart lists that refrigerator window for soups and stews and recommends 2 to 3 months in the freezer for best quality.
Reheat a serving in a small saucepan over medium-low heat, stirring until hot. Add a splash of broth or water if it has thickened. To warm a large batch, reheat only what you plan to serve and stir frequently so the bottom does not scorch. Freeze cooled portions in freezer-safe containers, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before warming; the beans may be softer after freezing, but the chili will still be delicious.
Frequently asked questions
Can I make smoky chipotle ground beef chili with black beans ahead?
Yes. Make the full batch a day or two ahead, cool it promptly, and refrigerate it in a covered container. The smoky flavor deepens overnight. Reheat gently with a little broth or water to restore the consistency, then add fresh toppings just before serving.
What if I cannot find chipotle peppers in adobo?
Use 1 teaspoon smoked paprika and a pinch of cayenne as a substitute. It will not taste exactly the same, but it provides smoke and warmth. Add the cayenne gradually because it can be hotter than expected.
Can I cook this chili in a slow cooker?
Yes, but brown the beef and soften the vegetables on the stovetop first for better flavor. Transfer everything except the vinegar to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the vinegar at the end and adjust the seasoning.
How can I make the chili less thick?
Stir in warm broth or water a few tablespoons at a time until the consistency suits you. If you are serving it over rice or baked potatoes, a thinner chili can be easier to spoon over the top.
What toppings go best with this chili?
Shredded cheddar, sour cream, sliced green onion, fresh cilantro, and avocado all work well. Tortilla chips add crunch, while a squeeze of lime brightens the smoky tomato broth.
