There’s something deeply satisfying about a steaming bowl of Smoky Chipotle Chilli. Rich, savoury, and packed with layers of spice, this dish delivers warmth and depth in every spoonful.
Whether served over fluffy rice, spooned onto crispy oven chips, or stuffed into a soft bread roll, it’s a versatile meal that never fails to hit the spot. Even better, this chilli improves over time, making it ideal for batch cooking and freezing.
Table of Contents
- Ingredient Breakdown
- Building Layers of Flavour
- Chipotle Paste: A Game-Changer in Chilli
- Choosing the Right Beef
- Cooking Methods: Stovetop vs. Slow Cooker
- Pairing Your Smoky Chipotle Chilli
- Making it Your Own
- Meal Prep and Storage Tips
- More Chipotle Recipes
Ingredient Breakdown
- Olive oil: Adds richness and helps cook the ingredients evenly.
- Beef mince: The base of the dish, providing texture and deep savoury flavour.
- Chorizo: Introduces smokiness, spice, and a slightly chewy texture.
- Red onion: Brings mild sweetness while enhancing the aromatic base.
- Garlic cloves: Adds pungency and depth to the overall taste.
- Chipotle paste: Provides a rich, smoky heat that defines the dish.
- Mild chilli powder: Adds warmth without overpowering the other spices.
- Smoked paprika: Reinforces the smokiness and rounds out the flavour.
- Ground cumin: Offers earthy, slightly citrusy undertones.
- Ground cinnamon: Lends a subtle warmth and complexity.
- Crushed tinned tomatoes: Forms the base of the sauce, giving acidity and body.
- Beef stock: Enhances the depth of flavour and adds richness.
- Sugar: Balances the acidity of the tomatoes.
- Dried bay leaves: Infuses an aromatic note as the chilli simmers.
- Dark chocolate (60% cocoa): A secret ingredient that deepens the flavour while enhancing the smokiness.
Building Layers of Flavour
The secret to an exceptional smoky chipotle chilli lies in layering flavours. Each ingredient plays a role in creating a complex, well-rounded dish. Browning the beef properly creates a savoury base, while rendering the chorizo releases its smoky oils. The combination of chipotle paste, smoked paprika, and spices gives the dish warmth without overwhelming the other ingredients. Adding dark chocolate at the end enhances the richness and rounds out the chilli’s complex depth.
Toasting the spices before adding the liquids intensifies their potency, ensuring they fully integrate into the sauce. Slow simmering melds everything together, allowing the flavours to deepen while the beef becomes tender. Stirring in dark chocolate at the end adds a final touch of richness, rounding out the heat and acidity.
Chipotle Paste: A Game-Changer in Chilli
Chipotle paste does more than add heat, it introduces a unique smokiness and depth that other chilli pastes can’t match. Made from smoked, dried jalapeños blended with vinegar and spices, it brings a slow-building heat that lingers rather than shocks.
Unlike fresh chillies, which provide a sharper burn, chipotle paste melds seamlessly into the sauce, complementing the tomatoes and beef stock. It also works beautifully with sweet and bitter elements, which is why the touch of dark chocolate at the end of this recipe makes such a difference.
Choosing the Right Beef
The texture and richness of your Smoky Chipotle Chilli depend largely on the beef you use. Minced beef provides convenience and a hearty texture, but for a chunkier, more rustic dish, coarsely chopped beef or braising cuts like brisket or chuck add depth.
These cuts break down during long cooking, creating melt-in-the-mouth tenderness. If using whole cuts, sear them well to lock in flavour before slow-cooking them with the sauce. No matter which option you choose, a good balance of lean meat and fat ensures a juicy, flavour-packed chilli.
Cooking Methods: Stovetop vs. Slow Cooker
While the stovetop method delivers incredible results, a slow cooker can simplify the process. If opting for a slow cooker, brown the beef and chorizo in a pan first, then transfer them with the remaining ingredients (excluding the chocolate) into the slow cooker. Cook on low for six to eight hours or on high for four hours. Stir in the chocolate at the end for the best depth of flavour.
The slow cooker version enhances tenderness, allowing the meat to break down further while intensifying the sauce’s smokiness. This method is perfect for preparing a meal in advance with minimal effort.
Pairing Your Smoky Chipotle Chilli
This chilli is incredibly adaptable, pairing well with a variety of sides and toppings:
- Rice: A classic base that absorbs the rich sauce beautifully.
- Cornbread: The slight sweetness complements the smoky heat.
- Oven chips: A hearty, indulgent option for loaded fries.
- Soft bread rolls: Ideal for scooping up every last bite.
- Jacket potatoes: The chilli soaks into the fluffy potato for a comforting meal.
For toppings, consider a dollop of sour cream to balance the heat, a sprinkle of grated cheddar for extra richness, or fresh coriander for a burst of brightness. Sliced avocado or a squeeze of lime juice can also enhance the dish’s complexity.
Making it Your Own
This smoky chipotle chilli recipe provides the perfect foundation for customisation. Here are a few ways to adapt it to your preferences:
- Vegetarian twist: Swap the beef for lentils or black beans, and use smoked tofu instead of chorizo.
- Extra heat: Add fresh chopped chillies or a spoonful of hot sauce.
- Sweeter balance: Stir in a touch more dark chocolate or a spoonful of honey.
- Richer texture: Blend half of the chilli for a thicker, smoother consistency while keeping some chunks for contrast.
Meal Prep and Storage Tips
One of the best things about smoky chipotle chilli is how well it stores. The flavours deepen after a day or two, making it even better for leftovers. Store it in an airtight container in the fridge for up to four days or freeze in portions for up to three months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over low heat, adding a splash of water or stock if needed. Microwaving in short bursts with occasional stirring also works well for quick reheating.
More Chipotle Recipes
If you loved this Smoky Chipotle Chilli, why not try out some more chipotle recipes?
- Chipotle Chilli Crunch: If you love chilli crisp but crave something smokier and tangier, this Chipotle Chilli Crunch is exactly what you need. Inspired by the traditional Mexican salsa macha, this chilli crunch brings together fried peanuts, garlic, and a smoky heat from chipotle chilli flakes, balanced beautifully with fresh lime zest and juice.
- Honey Chipotle Chicken Wings: Sweet, sticky and spicy. These wings are finger-licking good! They’re incredibly easy to make and only require a few ingredients.
- Chipotle BBQ Chicken Quesadillas: Delicious, smokey, cheesy chickeny goodness! And what’s better, the filling is incredibly versatile! You could use it in a burrito, on nachos, over rice, loaded onto chips, in a sandwich or even on its own!
- Chipotle Tofu Tacos: Tofu tacos don’t have to be boring, and these Sticky Chipotle Tofu Tacos are a perfect example. They’re packed with flavour and texture – crispy tofu, sticky chipotle glaze, and a bright pineapple slaw that cuts through the richness.
See how I make all these chipotle recipes and more over on my Instagram!
Smoky Chipotle Chilli
This smoky chilli is the epitome of comfort food. It’s rich, savoury and spicy, perfect for chilly evenings. I love making a big batch at the weekend and storing it in the fridge and/or freezer to enjoy throughout the week. You can eat it as is, topped with your favourite toppings, in a burger, on oven chips… the possibilities are endless!
- Prep Time: 10 minutes
- Total Time: 90 minutes
- Yield: 4 1x
Ingredients
- olive oil
- 500g beef mince
- 150g chorizo, diced
- 1 red onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp chipotle paste
- 1 tbsp mild chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 400g crushed tinned tomatoes
- 400ml good-quality beef stock
- 2 tsp sugar
- 2 dried bay leaves
- 15g dark chocolate (60% cocoa), grated
Instructions
- Heat a splash of olive oil in a large saucepan set over a medium-high heat. Add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until browned then transfer to a bowl.
- Wipe out the saucepan then set it over medium heat. Add a teaspoon or two of olive oil as well as the diced chorizo. Cook for 5 minutes, or until the fat has rendered out and the chorizo is beginning to crisp, then add the onion and cook until softened.
- Add the garlic, chipotle paste, mild chilli powder, smoked paprika, ground cumin and ground cinnamon and cook, stirring constantly, for 1 minute, then add the tinned tomatoes, beef stock, sugar and dried bay leaves.
- Season with salt and pepper and bring to a simmer over medium-heat, then reduce the heat to low, cover with a tight-fitting lid and simmer for 1 hour, stirring occasionally to make sure nothing is sticking to the bottom of the saucepan. If the chilli starts to dry out before the beef is tender, add a little bit of stock or water.
- Stir in the dark chocolate, then cover and let sit for 5 minutes. Taste and adjust the salt level to your liking, then serve and enjoy!
Notes
For a more traditional, Texas-style chilli, why not try my Texas-Style Chilli con Carne.
