Slow-Simmered Beef Chili with Smoked Paprika and Chipotle
Rich and smoky beef chili slow-cooked with chipotle peppers and smoked paprika for a deep, authentic flavor. This mexican-inspired beef ready in about 65 minutes turns ground beef, olive oil, medium, diced yellow onion 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 4, 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
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 1 cup beef broth
- 2 peppers, minced chipotle peppers in adobo sauce
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 lb ground beef to the pot, breaking it up with a spoon, and cook until browned, about 7 minutes.
- Step 4: Stir in 2 minced chipotle peppers in adobo, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tbsp chili powder, 1.5 tsp salt, and 1 tsp black pepper, cooking for 2 minutes to toast the spices.
- Step 5: Pour in 1 can (14.5 oz) diced tomatoes, 1 cup beef broth, and 1 can (15 oz) drained and rinsed black beans. Bring to a simmer, reduce heat to low, cover, and cook gently for 45 minutes, stirring occasionally, until thickened and flavors meld.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Slow-Simmered Beef Chili with Smoked Paprika and Chipotle take to make?
Total time is about 65 minutes (10 min prep + 55 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-Simmered Beef Chili with Smoked Paprika and Chipotle?
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-Simmered Beef Chili with Smoked Paprika and Chipotle?
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-Simmered Beef Chili with Smoked Paprika and Chipotle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Beef Chili with Smoked Paprika and Chipotle?
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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