Braised Beef Chili with Smoky Chipotle and Cocoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty, slow-braised beef chili infused with smoky chipotle peppers and a hint of cocoa for deep, complex flavor. This american-inspired beef ready in about 135 minutes turns beef chuck, cubed, olive oil, large yellow onion, diced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp chipotle peppers in adobo, chopped
• 1 tbsp cocoa powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 28 oz can diced tomatoes
• 15 oz can kidney beans, drained and rinsed
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes, working in batches if needed to avoid overcrowding.
2. Step 2: Remove the beef and reduce heat to medium. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp chopped chipotle peppers, 1 tbsp cocoa powder, 2 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute, stirring constantly to toast the spices and develop aroma.
4. Step 4: Return beef to the pot and add 28 oz diced tomatoes with juices, 15 oz drained kidney beans, and 2 cups beef broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring mixture to a simmer, then reduce heat to low and cover. Let it braise gently for 2 hours, stirring occasionally, until beef is tender and sauce thickens to a rich consistency.