Slow-Braised Beef Chili with Smoky Chipotle Peppers

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A hearty and warming beef chili, slow-cooked with smoky chipotle and fire-roasted tomatoes. This Mexican-inspired beef recipe, 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 2 cups beef broth
• 2 tsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp dark cocoa powder
• to taste sea salt
• to taste black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.