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Best Smoky Chipotle Football Chili for a Crowd (Easy Recipe)

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This smoky chipotle football chili for a crowd is thick, hearty, and packed with deep, earthy heat from chipotle peppers. Perfect for game day, it feeds 12 generous servings and tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 pound beef chuck roast, cut into 1/2-inch cubes
  • 2 large yellow onions, diced (about 3 cups)
  • 6 cloves garlic, minced
  • 2 bell peppers, diced (1 red, 1 green)
  • 2 jalapeños, seeded and minced (optional)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup strong brewed coffee
  • 2 cups low-sodium beef broth
  • 2 cans (15 ounces each) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion (for serving)
  • Pickled jalapeños (for serving)
  • Tortilla chips or cornbread (for serving)

Instructions

  1. Prep your ingredients: dice onions and bell peppers, mince garlic and jalapeños, cut chuck roast into 1/2-inch cubes, drain and rinse beans, measure spices into a small bowl, and open cans.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook undisturbed for 3-4 minutes until seared, then break it up and cook until browned, 6-8 minutes total. Transfer to a bowl with a slotted spoon, leaving fat in the pot.
  3. Add remaining 1 tablespoon oil to the pot. Working in batches, sear chuck roast cubes for 2-3 minutes per side until deeply browned. Transfer to the bowl with ground beef.
  4. Reduce heat to medium. Add diced onions to the pot and cook, stirring occasionally, for 4-5 minutes until translucent, scraping up browned bits. Add bell peppers, jalapeños, and garlic; cook 2-3 minutes until peppers soften.
  5. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir constantly for 1 minute until fragrant.
  6. Add minced chipotle peppers and adobo sauce; stir for 30 seconds. Pour in crushed tomatoes, fire-roasted diced tomatoes, and coffee. Stir well, scraping the bottom. Add beef broth and bring to a gentle boil.
  7. Return browned meat to the pot. Reduce heat to low, cover with lid slightly ajar, and simmer gently for 45-60 minutes, stirring every 15 minutes, until chuck roast is tender enough to shred with a fork.
  8. Stir in drained kidney beans and pinto beans. Simmer uncovered for 10 minutes. Taste and adjust seasoning (more salt, sugar if too acidic, or extra cumin).
  9. Remove from heat and let rest for 10 minutes. Ladle into bowls and serve with desired toppings.

Notes

Don’t rush the browning; brown meat in batches to avoid steaming. Toast spices in hot fat for maximum flavor. Taste as you go and adjust seasoning. Chili tastes even better the next day; make ahead and reheat gently. Start with 1 chipotle pepper and add more to control heat.

Nutrition

Keywords: smoky chipotle chili, football chili, chili for a crowd, game day chili, easy chili recipe, chipotle chili, beef chili

Find it online: https://lucastable.com/best-smoky-chipotle-football-chili-for-a-crowd-easy-recipe/