Slow-Braised Beef Chili with Smoky Chipotle Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and warming beef chili, slow-cooked with smoky chipotle and fire-roasted tomatoes. This mexican-inspired beef ready in about 150 minutes pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 130 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 6-8 minutes, working in batches if needed. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 2 chopped chipotle peppers in adobo, cooking for 1 minute until fragrant.
  3. Step 3: Return the browned beef to the pot. Stir in 1 can (14 oz) fire-roasted diced tomatoes, 1 can (15 oz) drained kidney beans, 2 cups beef broth, 2 tsp smoked paprika, 1 tbsp ground cumin, 1 tsp dried oregano, and 1 tbsp dark cocoa powder. Season with sea salt and black pepper to taste.
  4. Step 4: Bring the chili to a simmer, then reduce heat to low and cover. Let it slow-cook gently for 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
  5. Step 5: Adjust seasoning if needed, then stir in 1/4 cup chopped fresh cilantro just before serving.
  6. Step 6: Serve hot with lime wedges on the side to squeeze over for a bright finish.

Frequently asked questions

How long does Slow-Braised Beef Chili with Smoky Chipotle Peppers take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Beef Chili with Smoky Chipotle Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Slow-Braised Beef Chili with Smoky Chipotle Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Beef Chili with Smoky Chipotle Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Beef Chili with Smoky Chipotle Peppers?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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