Description
This Easy Chipotle Cheddar Beef Chili is a hearty, flavorful dish combining ground beef, smoky chipotle spices, mild poblanos, and a creamy blend of cheddar and cream cheese. Perfect for chilly days, this chili slow simmers to develop a rich, spicy depth with the added complexity of Gochujang chili paste and a hint of tamari. Serve topped with fresh cilantro, green onions, avocado, and Greek yogurt for a delicious, satisfying meal.
Ingredients
Units
Scale
Meat and Vegetables
- 907.18 g ground beef (or ground chicken or ground pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
Spices and Seasonings
- 1 tbsp chili powder
- 2 tsp chipotle chile powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2-3 tbsp Gochujang chili paste, to taste
- 3 tbsp tamari or soy sauce
Tomato and Broth
- 1 can crushed re roasted tomatoes
- 1 can tomato paste
- 1 can diced green chilies
- 2-3 cups chicken or beef broth
Dairy and Beans
- 170.10 g cream cheese (at room temperature)
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
- 3 tbsp salted butter
Garnishes (Optional)
- 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, add the ground beef and chopped onions. Cook for about 5 minutes, stirring and breaking up the meat, until browned and starting to caramelize.
- Add peppers and spices: Stir in the chopped poblanos, chili powder, chipotle powder, garlic powder, smoked paprika, and cumin. Cook for another 5 minutes until the spices are fragrant and the peppers soften slightly.
- Add tomato base and liquids: Mix in the crushed roasted tomatoes, tomato paste, Gochujang chili paste to your preferred heat level, diced green chilies, and salted butter. Pour over 2 cups of chicken or beef broth and add tamari or soy sauce. Stir everything well to combine.
- Simmer the chili: Partially cover the Dutch oven and reduce heat to low. Let the chili simmer gently for 1 to 2 hours or up to all day, stirring every hour to prevent sticking and develop richer flavor. Add additional broth as needed to reach your desired consistency.
- Add cheeses and beans: Towards the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Continue cooking for 5 more minutes, until the cheeses melt fully and combine into a creamy texture.
- Serve and garnish: Ladle the finished chili into bowls and top with your choice of garnishes such as Greek yogurt or sour cream, extra cheese, sliced avocado, fresh cilantro, and chopped green onions. Enjoy hot!
Notes
- Ground beef can be substituted with ground chicken or pork for different flavors.
- Adjust the amount of Gochujang chili paste based on your preferred spice level to keep the chili mild or make it spicier.
- Use tamari instead of soy sauce for a gluten-free option.
- Simmering longer enhances the flavor; you can cook it up to all day on very low heat.
- For a thicker chili, reduce the amount of broth or simmer uncovered for the last 30 minutes.
- Garnishes like avocado and Greek yogurt help balance the spice and add creaminess.
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
