Chipotle Taco Chili

This chipotle taco chili recipe is spicy, thick, and hearty, made with taco & chili spices, and chipotles in adobo sauce for a rich, smoky flavor. 

This hearty and delicious chipotle taco chili recipe I found on Danilicious is a keeper! Spicy, smoky, flavorful, and hearty–perfect for this bitterly cold week here in Oregon. I served this easy taco chili recipe with a ton of toppings and crunchy tortilla chips to make this hearty chili extra special. We all devoured big bowls and thought it was delicious, and it paired nicely with cornbread and a Mexican wedge salad.

Chipotle Taco Chili

Chili:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 small red bell pepper, diced
• 4 garlic cloves, minced
• 1½ lbs. ground beef (80/20)
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp chipotle chili powder
• ¼ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• ¼ cup tomato paste
• 1 (8-oz) can tomato sauce
• 2 (14.5-oz) cans crushed fire-roasted tomatoes
• 1 (15-oz) can pinto beans, drained and rinsed, or chili pinto beans
• 1 (15-oz) can black beans, drained and rinsed
• ½ cup beef broth
• ½ cup light beer or lager (or more beef broth)
• 1-2 chipotle peppers in adobo sauce, chopped, plus 1 tsp adobo sauce, to taste
• 1-2 tbsp Worcestershire, to taste
• ½-1 tbsp brown sugar, to taste

Serving:

• Sour cream
• Sharp cheddar cheese, shredded
• Green onions, sliced
• Fresh cilantro, chopped
• Avocado (or guacamole)
• Hot sauce
• Pico de gallo
• Tortilla chips

How to Make Chipotle Taco Chili:

Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.

Add the garlic and cook, stirring constantly for 1 minute.

Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.

Add the tomato paste and cook, stirring often, about 2 minutes.

Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar. Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.

Taste and adjust seasonings as necessary. Ladle into bowls.

Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!