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- 1.5 lbs ground beef - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 onion, finely chopped - 3 cloves garlic, minced - 2 chipotle peppers in adobo sauce, finely chopped - 1 tablespoon adobo sauce (from chipotle can) - 1 tablespoon smoked paprika - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 bell pepper (red or green), chopped - 1 cup beef broth - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh cilantro, chopped - Sour cream - Shredded cheese If you want to swap some items, try these ideas: - Use ground turkey instead of beef for a lighter option. - Replace black beans with pinto beans if you prefer. - Use vegetable broth for a vegetarian touch. - Swap chipotle peppers with jalapeños for a milder heat. - If you don’t have smoked paprika, regular paprika works too. - Sautéing onion and garlic First, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped onion and cook it for about 5 minutes. The onion should turn soft and translucent. Next, add 3 minced garlic cloves. Cook this for another minute. You want the garlic to smell great but not burn. - Browning the ground beef Now, increase the heat a bit. Add 1.5 lbs of ground beef to the skillet. Break it apart with a spatula as it cooks. Brown the beef well. Make sure to drain any extra grease after cooking. This step adds rich flavor and texture to your chili. Once the beef is browned, transfer the beef, onion, and garlic mix to the slow cooker. This is where the magic happens. Add the chopped chipotle peppers, 1 tablespoon of adobo sauce, 1 tablespoon of smoked paprika, 2 teaspoons of ground cumin, and 1 teaspoon of dried oregano. Toss in the chopped bell pepper, 1 can of black beans, 1 can of kidney beans, 1 can of crushed tomatoes, and 1 cup of beef broth. Gently stir all these ingredients together until they mix well. Don't forget to season with salt and black pepper to taste. Cover the slow cooker with its lid. You can set it on low heat for 6-8 hours or on high heat for 4-6 hours. The longer you cook, the more the flavors blend. After cooking, taste your chili and adjust the seasoning if needed. This dish gets better as it simmers, so enjoy the wait! To boost the flavor of your Smoky Chipotle Beef Chili, use fresh herbs. Fresh cilantro adds brightness. A squeeze of lime juice gives a nice kick. You can also add a dash of hot sauce for extra heat. If you want more depth, try adding a tablespoon of brown sugar. This balances the spice from the chipotle peppers. Start by browning the beef well. This caramelizes the meat and adds a rich taste. Use a large skillet to sauté your onions and garlic until soft. This step builds a strong base for your chili. When transferring to the slow cooker, mix all ingredients well. Stirring ensures that every bite is packed with flavor. One common mistake is not browning the meat enough. This can lead to a flat taste. Avoid adding too much liquid at the start. The beans and tomatoes release moisture as they cook. Always taste your chili before serving. Adjust the salt and pepper as needed. Lastly, don’t skip the garnishes. They add color and flavor to your dish. {{image_4}} To make a vegetarian or vegan version of this chili, swap the beef for plant-based ground meat or lentils. Lentils give great texture and soak up flavors well. Use vegetable broth instead of beef broth. Keep the rest of the ingredients the same. You can also add more veggies like zucchini or mushrooms for extra flavor. If you like your chili hot, add more chipotle peppers or a dash of cayenne pepper. A little goes a long way! Try adding jalapeños for a fresh kick. You can also serve sliced fresh peppers on the side for those who want to add heat to their bowl. Feel free to mix up the beans in your chili. You can use pinto beans or navy beans instead of black and kidney beans. Each type brings its own flavor and texture. You can also add chickpeas for a unique twist. This keeps the chili interesting and allows you to use what you have on hand. To store your smoky chipotle beef chili, let it cool first. Place it in a large bowl and let it sit at room temperature. This should not take more than two hours. After it cools, transfer it to airtight containers. Divide it into smaller portions for easy use later. Make sure to label your containers with the date. When ready to eat, you can reheat the chili in a few ways. The easiest method is in the microwave. Pour some chili into a microwave-safe bowl and heat it for 2-3 minutes. Stir halfway through to ensure even heating. You can also reheat it on the stove. Pour the chili into a pot and warm it on medium heat, stirring often. Cook until it is hot all the way through. If you want to save some chili for later, freezing is a great option. Use freezer-safe containers or heavy-duty bags. Make sure to leave some space at the top. This allows room for the chili to expand as it freezes. Label the bags or containers with the date. Chili can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat it as mentioned above. Yes, you can make Smoky Chipotle Beef Chili ahead of time. Cooking the chili a day in advance lets the flavors mix better. Just store it in a sealed container in the fridge. When you are ready to eat, reheat it on the stove or in the microwave. This chili also tastes great after freezing. Just thaw it overnight in the fridge before reheating. Some great toppings for chili include: - Fresh cilantro - Sour cream - Shredded cheese - Avocado slices - Green onions - Crushed tortilla chips These toppings can add different flavors and textures. Try a mix to see what you like best! Chili can last in the fridge for about 3 to 5 days. Make sure to store it in a sealed container. If you want to keep it longer, consider freezing it. Frozen chili can last for up to 3 months without losing flavor. Just remember to label it with the date! In this post, we covered how to make Smoky Chipotle Beef Chili. We discussed the main ingredients and garnishes, offered substitution options, and provided step-by-step cooking instructions. I shared tips for flavor and common mistakes to avoid. You learned about variations, storage tips, and answered key FAQs. Chili is fun to make and share. Try different ingredients and find your favorite mix. Enjoy a bowl today!

Smoky Chipotle Beef Chili Slow Cooker

Get ready for a flavor explosion with this Smoky Chipotle Beef Chili recipe! Packed with tender ground beef, hearty beans, and a kick from chipotle peppers, this chili is the ultimate comfort food. Perfect for cozy nights or gatherings, it’s easy to prepare in a slow cooker. Ready to spice up your dinner routine? Click through for the full recipe and tips! #ChiliRecipe #BeefChili #SlowCookerMeals #ComfortFood
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Ingredients
  

1.5 lbs ground beef

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 onion, finely chopped

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, finely chopped

1 tablespoon adobo sauce (from chipotle can)

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 bell pepper (red or green), chopped

1 cup beef broth

2 tablespoons olive oil

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Sour cream and shredded cheese for serving (optional)

Instructions
 

In a large skillet over medium heat, pour in the olive oil. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent.

    Stir in the minced garlic and cook for an additional minute, allowing the aroma to develop.

      Increase the heat slightly and add the ground beef to the skillet. Cook, breaking it apart with a spatula, until it is well browned. Drain any excess grease.

        Transfer the mixture of cooked beef, onion, and garlic into a slow cooker.

          Incorporate the chopped chipotle peppers, adobo sauce, smoked paprika, ground cumin, dried oregano, chopped bell pepper, black beans, kidney beans, crushed tomatoes, and beef broth into the slow cooker.

            Gently stir everything together until all ingredients are evenly combined. Season the mixture with salt and black pepper to taste.

              Cover the slow cooker with its lid and set it on low heat for 6-8 hours or high heat for 4-6 hours. Allow the flavors to meld together and create a hearty texture.

                After the cooking time has elapsed, taste the chili and adjust the seasoning as needed before serving.

                  Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8 servings

                    - Presentation Tips: Serve the chili in deep bowls, garnished with a handful of fresh cilantro, a generous dollop of sour cream, and a light sprinkle of shredded cheese on top for a delightful mix of flavors and textures.