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Smoky Chipotle Crockpot Beef Chili

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This smoky chipotle crockpot beef chili is a deep, dark, and smoky comfort food that simmers all day, delivering tender beef and a rich, complex flavor. It’s a set-it-and-forget-it meal perfect for cold days and feeding a crowd.

Ingredients

Scale
  • 3 lbs (1.4 kg) beef chuck roast, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 14.5 oz (400g) canned fire-roasted diced tomatoes
  • 14.5 oz (400g) canned crushed tomatoes
  • 1 cup (240ml) low-sodium beef broth
  • 15 oz (425g) canned dark red kidney beans, drained and rinsed
  • 15 oz (425g) canned black beans, drained and rinsed
  • 2–3 chipotle peppers in adobo sauce, minced, plus 1-2 teaspoons adobo sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • For garnish: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced red onion, sliced jalapeños, lime wedges

Instructions

  1. Prep the Beef: Pat the chuck roast dry with paper towels. Cut into 1-inch cubes, trimming excess fat. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  2. Brown the Beef: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Working in batches, sear beef cubes on all sides until deeply browned, about 2-3 minutes per side. Transfer browned beef to a 6-quart slow cooker.
  3. Sauté the Aromatics: Reduce heat to medium. Add a little more oil if needed. Cook diced onion for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze the Pan: Pour in about ¼ cup of the beef broth and scrape up browned bits with a wooden spoon. Simmer for 1 minute, then pour onion mixture and liquid into the slow cooker.
  5. Add Remaining Ingredients: To the slow cooker, add fire-roasted diced tomatoes, crushed tomatoes, remaining beef broth, drained kidney beans, drained black beans, minced chipotle peppers with adobo sauce, tomato paste, chili powder, cumin, smoked paprika, and dried oregano. Stir well to combine.
  6. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until beef is fall-apart tender.
  7. Shred the Beef: Use two forks to shred beef chunks right in the slow cooker. Stir shredded beef back into the chili.
  8. Adjust and Serve: Taste and adjust seasoning. For thinner chili, add more broth. For thicker chili, cook uncovered on HIGH for 15-20 minutes. Serve hot with desired toppings.

Notes

For best flavor, don’t skip browning the beef. Toasting spices in the dry pot before adding oil adds depth. Cooking on LOW yields the most tender meat. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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Find it online: https://fizzlefork.com/smoky-chipotle-crockpot-beef-chili-easy-and-amp-best/