Slow-Cooked Beef Chili with Ancho and Chipotle Peppers

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Rich and smoky slow-cooked beef chili featuring deep flavors from ancho and chipotle peppers, simmered to tender perfection. This Mexican-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp ancho chili powder
• 1 tsp chipotle powder
• 1 tbsp ground cumin
• 28 oz diced tomatoes (canned)
• 2 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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 Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 6-8 minutes. Remove beef and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 4-5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle in 2 tbsp ancho chili powder, 1 tsp chipotle powder, and 1 tbsp ground cumin. Cook spices for 1 minute, stirring constantly to release aroma.
4. Step 4: Return beef to the pot and add 28 oz canned diced tomatoes, 2 cups beef broth, 1 15-oz can drained kidney beans, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and reduce heat to low, cooking for 2 1/2 to 3 hours until beef is fork-tender and chili thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.