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Best Easy Smoky Chipotle Chili Recipe No Beans

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A quick and easy smoky chipotle chili made with ground beef, chipotles in adobo, and fire-roasted tomatoes. Ready in under 45 minutes, this no-bean chili is deeply savory, smoky, and perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 ideal)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 2 to 3 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce (from the can)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar (optional, to balance heat)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and mince the chipotle peppers. Open the cans of tomatoes, tomato sauce, and tomato paste. Measure out your spices.
  2. Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it cook undisturbed for 3 to 4 minutes until a deep brown crust forms. Stir and continue cooking until fully browned, about 6 to 8 minutes total. Do not drain the fat.
  3. Cook the aromatics: Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne over the beef and onions. Stir constantly for 1 to 2 minutes until the spices are fragrant.
  5. Add the chipotles and tomato paste: Stir in the minced chipotles, adobo sauce, and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
  6. Add the liquids: Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low.
  7. Simmer and thicken: Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened. The consistency should be thick enough to coat the back of a spoon.
  8. Season and finish: Taste and adjust seasoning with salt and pepper. If too spicy, add the brown sugar. Squeeze in the lime juice and stir.
  9. Rest and serve: Remove from heat and let rest for 5 minutes. Ladle into bowls and garnish with fresh cilantro. Serve hot with desired toppings.

Notes

Chipotles in adobo are the star ingredient—do not substitute with regular chili powder. For less heat, start with 1 chipotle and add more to taste. Fire-roasted tomatoes are recommended for extra smokiness. Letting the chili rest for 5 minutes before serving allows flavors to meld. Leftovers keep well for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: smoky chipotle chili, no bean chili, quick chili, easy chili recipe, ground beef chili, weeknight dinner, gluten-free chili, low-carb chili

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