This Chipotle Beef & Black Bean Chili is rich, smoky, and full of flavor thanks to chipotle peppers in adobo, classic chili spices, and a secret ingredient you might not expect...cocoa powder! It's a hearty, easy beef chili recipe that's perfect for a fall dinner, game day, or for serving a crowd on Halloween night.
Easy Chipotle Beef Chili
There is nothing better than a big pot of homemade chili simmering on the stove when the weather starts to cool down! In fact my White Chicken Chili and Turkey Black Bean Chili are always on heavy rotation in the cooler months.
This Chipotle Beef & Black Bean Chili is everything I love about a classic beef chili, with a smoky kick from chipotle peppers in adobo and a rich, hearty texture.
I originally made this recipe with Halloween dinner in mind. I wanted a chili that was extra dark and delicious, something I could serve in my little orange pumpkin cocottes for a fun Halloween night dinner. The result is a smoky beef chili with black beans, just enough heat, and so much flavor!
The secret is blending a can of black beans with chipotle peppers and beef broth before adding it to the pot. It creates a thick, rich base for the chili. A little cocoa powder and brown sugar round out the flavor, and give the chili a depth of flavor that really sets this recipe apart.
Chipotle Beef Chili Ingredients
This recipe uses mostly pantry staples, plus a few ingredients that give it that signature smoky flavor.
- Ground Beef – I like using 85/15 ground beef for chili because it has enough fat for great flavor without being overly greasy.
- Yellow Onion & Garlic – The flavor base for any good homemade chili! I cook the onion and beef together to keep things simple.
- Chipotle Peppers in Adobo – These smoky peppers bring a delicious depth of flavor and a little heat. You'll find them canned in the Mexican food aisle.
- Black Beans – I use two cans, blending one into the sauce and leaving the other whole for texture.
- Beef Broth – Helps create the rich chili base. I recommend low-sodium broth so you can control the seasoning.
- Fire-Roasted Tomatoes & Tomato Paste – Add a rich tomato flavor without overpowering the chipotle peppers.
- Spices – Chile powder, cumin, smoked paprika, oregano, seasoned salt, and black pepper give this chili plenty of flavor.
- Cocoa Powder – Yes, cocoa powder! Unsweetened Dutch-process cocoa adds richness and helps deepen the color without making the chili taste like chocolate.
- Brown Sugar – Just a tablespoon balances the smoky, spicy flavors and the acidity of the tomatoes.
- Fresh Lime Juice – A squeeze of lime at the end brightens everything up.
Why Add Cocoa Powder to Beef Chili?
If you've never added cocoa powder to chili before, you might be surprised by how delicious it is!
Unsweetened cocoa powder adds a subtle richness that works beautifully with the smoky chipotle peppers, beef, and warm spices. It doesn't make the chili sweet or chocolatey, but it does give it a deeper flavor. Think Mole but with even less of a distinct chocolate flavor.
I use Dutch-process cocoa powder because it has a smooth, mellow flavor and a darker color. Combined with the black beans and chipotle peppers, it gives this chili its beautiful, deep reddish-brown color.
How to Make Chipotle Beef & Black Bean Chili
This is an easy one-pot chili recipe, with one quick blender step that makes all the difference.
1. Brown the beef and onions. In a large Dutch oven, cook ground beef and diced onion together until the beef is browned and the onion is soft. Drain any excess grease if needed.
2. Add the spices. Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, seasoned salt, and black pepper. Cook for a minute or two to bring out all those delicious flavors.
3. Blend the chipotle black bean sauce. In a blender, combine one can of drained black beans, two chipotle peppers in adobo, a tablespoon of adobo sauce, and one cup of beef broth. Blend until smooth.
This is my favorite little trick for making the chili thick and rich without having to simmer it for hours!
4. Combine and simmer. Pour the blended black bean mixture into the Dutch oven along with the remaining whole black beans, beef broth, fire-roasted tomatoes, and brown sugar. Simmer for 20–30 minutes until thickened.
5. Finish and serve. Stir in fresh lime juice, taste, and adjust the seasonings. Ladle into bowls and serve with all your favorite chili toppings!
The Best Toppings for Beef Chili
In my opinion, chili is nothing without all the toppings! I load mine up with cheese, sour cream, and sliced jalapeños for a fresh crunch.
For this Chipotle Beef Chili, I recommend a combination of:
- Sour cream
- Shredded cheddar or Mexican blend cheese
- Finely diced red onion
- Fresh jalapeño slices
- Lime wedges
- Tortilla chips or corn bread
I especially love serving this chili with blue corn tortilla chips. They're delicious for scooping and look so pretty alongside the orange pumpkin bowls for Halloween however this recipe is also great served with corn bread!
An Easy Halloween Dinner Idea
If you're looking for an easy Halloween dinner recipe, chili is one of my favorite things to make!
It's hearty, can be made ahead of time, and is perfect for feeding everyone before heading out to trick-or-treat. Plus, you can keep a pot warm on the stove and let everyone serve themselves whenever they're ready to eat.
For Halloween, I served this Chipotle Beef & Black Bean Chili in my orange Staub pumpkin cocottes with a little shredded cheese, sour cream, red onion, and fresh jalapeño.
You definitely don't need pumpkin-shaped bowls to make this recipe, but they do make dinner feel extra festive!
Set out a big bowl of tortilla chips and all the toppings, and you have the easiest Halloween dinner.
Can You Make Beef Chili Ahead of Time?
Absolutely! Chili is one of those recipes that tastes even better the next day after all the flavors have had time to come together.
To refrigerate: Let the chili cool and transfer to airtight containers. Refrigerate for up to 3 days.
To reheat: Warm gently on the stove over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth if it has thickened too much.
To freeze: Cool completely, divide into freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Is Chipotle Beef Chili Spicy?
Chipotle peppers in adobo have a smoky flavor with a noticeable kick of heat. I use two peppers in this recipe, but you can easily adjust the amount depending on how spicy you like your chili.
For a milder version, start with one chipotle pepper. If you love spicy food, add another pepper or a little extra adobo sauce.
More Cozy Dinner Recipes
If you love a big pot of homemade chili or soup, here are a few more recipes to try:
- Easy White Chicken Chili
- Turkey and Black Bean Chili
- One Pot Chili Mac and Cheese
- Chicken Tortilla Soup
Chipotle Beef Black Bean Chili
Rich and smoky Chipotle Beef & Black Bean Chili made with ground beef, chipotle peppers in adobo, black beans, and warm spices. An easy homemade beef chili recipe that's perfect for Halloween dinner, game day, or a cozy fall night.
Ingredients
- 2 lb ground beef (85/15)
- 1 small yellow onion, diced (about 1 cup)
- 4–5 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 2 (15-ounce) cans black beans, drained and rinsed, divided
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the can
- 2 cups low-sodium beef broth, divided
- 1 cup fire-roasted crushed tomatoes
- 2 teaspoons seasoned salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- Juice of ½ lime
- Sour cream
- Sliced jalapeño
- Shredded cheese
- Diced red onion
- Tortilla chips
- Lime wedges
Instructions
- In a large Dutch oven over medium-high heat, cook ground beef and diced onion together for 8–10 minutes, breaking up the beef, until browned and the onion softens. Drain excess grease if needed.
- Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, seasoned salt, and black pepper. Cook for 1–2 minutes, stirring, until fragrant.
- In a blender, combine 1 can of drained and rinsed black beans, chipotle peppers, adobo sauce, and 1 cup beef broth. Blend until smooth.
- Add the purée to the pot along with the remaining can of black beans, remaining 1 cup beef broth, crushed tomatoes, and brown sugar. Stir to combine.
- Bring to a gentle simmer. Reduce heat to low and cook partially covered for 20–30 minutes, stirring occasionally, until thick. Add an additional splash of broth if needed.
- Stir in lime juice, taste, and adjust seasonings if needed. Serve warm with your favorite garnishes.
Notes
Spice Level: For a milder chili, use one chipotle pepper. For spicier chili, add more chipotle peppers to taste.
Make Ahead: Refrigerate in an airtight container for up to 3 days. Reheat thoroughly before serving.
Freezing: Freeze in airtight, freezer-safe containers for up to 3 months for best quality.
Serving: Delicious with sour cream, shredded cheese, jalapeños, red onion, and tortilla chips.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 27gSaturated Fat: 10gUnsaturated Fat: 17gCholesterol: 136mgSodium: 1186mgCarbohydrates: 19gFiber: 6gSugar: 6gProtein: 47g
Did you make this recipe? Let me know!