Chipotle Beef Chili con Carne with Kidney Beans

Steps

1. Step 1

   Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into chunks with a wooden spoon, until well browned, 8 to 10 minutes. Don't stir too often — you want dark browned bits.

   10 min

   • 2 tbsp vegetable oil
   • 2 lb ground beef (80/20)
2. Step 2

   Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the garlic and cook 1 minute more, until fragrant.

   6 min

   • 1 large yellow onion
   • 1 green bell pepper
   • 4 cloves garlic
3. Step 3

   Stir in the ancho chile powder, cumin, oregano, chopped chipotles, adobo sauce and tomato paste. Cook, stirring constantly, for 2 minutes so the spices toast and the tomato paste darkens.

   2 min

   • 2 tbsp ancho chile powder
   • 2 tsp ground cumin
   • 1 tsp dried oregano
   • 2 chipotle peppers in adobo
   • 1 tbsp adobo sauce from the can
   • 2 tbsp tomato paste
4. Step 4

   Pour in the beer and scrape the bottom of the pot to lift the browned bits. Let it bubble for 3 minutes, then add the crushed tomatoes, beef broth, salt, pepper and brown sugar. Stir well and bring to a gentle simmer.

   5 min

   • 1 can crushed tomatoes (28 oz)
   • 12 fl oz lager or Mexican beer
   • 1 cup beef broth
   • 1 1/2 tsp salt
   • 1 tsp black pepper
   • 2 tsp brown sugar
5. Step 5

   Turn the heat to low, cover partly, and simmer for 1 hour, stirring every 15 minutes or so, until the chili is thick and the fat has risen in red beads on the surface.

   1 hr, hands-off

6. Step 6

   Stir in the kidney beans and simmer uncovered for 20 minutes more, until thick enough that a spoon dragged through leaves a brief trail.

   20 min, hands-off

   • 2 cans kidney beans (15 oz each)
7. Step 7

   Stir in the vinegar, then taste and add more salt as needed. Let the chili sit off the heat for 10 minutes before serving.

   10 min, hands-off

   • 1 tbsp cider vinegar or lime juice
8. Step 8

   Ladle into bowls and top with shredded cheddar, a spoonful of sour cream and sliced scallions.

   • 1 1/2 cups sharp cheddar
   • 1 cup sour cream
   • 4 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026