Chipotle Chili
Smoky and spicy, this chili is a staple recipe that you'll make over and over again!
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equipment
ingredients
- 1/2 tsp olive oil
- 1/2 white onion diced
- 1 red bell pepper diced
- 1 lb ground beef
- 1 16 oz can chili beans
- 1 16 oz can kidney beans
- 1 16 oz can fire roasted tomatoes
- 3 chipotles in adobo chopped
- 2 Tbsp tomato paste
- 1 Tbsp adobo sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cocoa powder
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
Toppings
- Sour cream
- Shredded sharp cheddar cheese
- Cilantro
instructions
- Instant Pot - Add oil to insert and set on Saute setting. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
- Add beef and cook until browned, about 4 to 5 minutes. Turn off Instant Pot.
- Add remaining ingredients, stirring to combine. Cook on High pressure for 20 minutes. Manually release pressure. Serve warm with your favorite toppings.
- Stovetop - Add oil to a Dutch oven and heat over medium-high heat. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
- Add beef and cook until browned, about 4 to 5 minutes.
- Add remaining ingredients, stirring to combine. Bring the chili to a simmer and cook for about 30 to 45 minutes, stirring occasionally. Serve warm with your favorite toppings.
- Slow Cooker - Add oil to a medium skillet and place over medium-high heat. Once hot, add onion and pepper. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
- Add beef and cook until browned, about 4 to 5 minutes. Remove from heat and add to slow cooker insert.
- Add remaining ingredients, stirring to combine. Cook on High for 4 hours. Serve warm with your favorite toppings.