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Bowl of chipotle cheddar beef chili topped with avocado, Greek yogurt, and green onions on a neutral background

Chipotle Cheddar Beef Chili

This chipotle cheddar beef chili combines smoky flavors with creamy cheddar and hearty ground beef, making it the best beef chili with chipotle you'll ever try. It's an easy chili recipe that's perfect for game days, meal prep, or simply warming up on a chilly night!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 pounds ground beef (or use ground chicken or ground pork)
  • 2 yellow onions chopped
  • 2 poblano peppers seeded and chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chile powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 can (28 ounces) crushed fire-roasted tomatoes
  • 1 can (8 ounces) tomato paste
  • 1 can (4 ounces) diced green chiles
  • 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
  • 6 ounces cream cheese (at room temperature)
  • 2 cups shredded cheddar cheese
  • 1 can mixed chili beans, drained
  • Cilantro, green onion, avocado, and Greek yogurt, for serving

Instructions
 

  • Heat a large Dutch oven over medium-high heat. Add the ground beef and chopped onions. Cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
  • Stir in the chopped poblano peppers, chili powder, chipotle chile powder, garlic powder, smoked paprika, and cumin. Cook until fragrant, about 5 minutes.
  • Add the crushed tomatoes, tomato paste, Gochujang, butter, diced green chiles, 2 cups of broth, and tamari. Stir everything together until combined.
  • Reduce the heat to low, cover the pot partially, and let the chili simmer for 1-2 hours, stirring occasionally. You can even let it go all day for maximum flavor—just stir every hour.
  • About 5 minutes before serving, stir in the cream cheese, cheddar cheese, and drained chili beans. Mix until the cheese is melted and the chili is creamy.
  • Ladle the chili into bowls and top with your favorite garnishes. I like Greek yogurt, shredded cheese, avocado slices, cilantro, and green onions. Serve hot and enjoy!

Notes

Pro tip: Look for smoked paprika labeled “Spanish” for an extra kick of authentic smoky flavor.