Go Back
Smoky Chipotle Beef and Black Bean Chili
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup beef broth
  • Salt and black pepper to taste
  • Shredded cheddar cheese, for serving
  • Sliced green onions, for serving

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
  • Transfer the beef mixture to the slow cooker. Add the black beans, diced tomatoes, minced chipotle peppers, chili powder, cumin, smoked paprika, and beef broth.
  • Stir everything together until the spices are evenly distributed. Season with salt and black pepper.
  • Cover and cook on low for 6 to 8 hours, until the chili thickens and the flavors meld.
  • Taste and adjust salt or pepper if needed before serving. Ladle into bowls and top with shredded cheddar cheese and sliced green onions.

Notes

If the chili thickens more than you like during cooking, stir in a splash of extra beef broth at the end. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little added liquid to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet