Slow-Cooked Beef Chili with Ancho and Chipotle Peppers
Rich and smoky slow-cooked beef chili featuring deep flavors from ancho and chipotle peppers, simmered to tender perfection. This mexican-inspired beef ready in about 200 minutes turns beef chuck, cut into 1-inch cubes, 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 450 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, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Cover and reduce heat to low, cooking for 2 1/2 to 3 hours until beef is fork-tender and chili thickens.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Chili with Ancho and Chipotle Peppers take to make?
Total time is about 200 minutes (20 min prep + 180 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-Cooked Beef Chili with Ancho and Chipotle Peppers?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Slow-Cooked Beef Chili with Ancho and 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-Cooked Beef Chili with Ancho and 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-Cooked Beef Chili with Ancho and 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.
