Chipotle Cheddar Beef Chili

Chipotle Cheddar Beef Chili is the kind of dish that brings serious comfort and flavor to the table. Packed with tender ground beef, spicy Italian sausage, chipotle peppers, and a blend of smoky spices, this chili delivers a balance of heat, richness, and satisfying depth. It’s thick, hearty, and ideal for game day, cold-weather evenings, or even as a make-ahead family meal.

The cheddar garnish at the end brings the perfect creamy melt against the bold, smoky base. Every spoonful is loaded with spice, beefy flavor, and just enough smokiness from chipotle to set it apart from a basic chili.

Ingredients

• 2 pounds ground beef
• 1 pound bulk hot Italian sausage
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) can kidney beans (optional)
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon salt
• Ground black pepper, to taste
• 1 (6-ounce) can tomato paste

(Shredded cheddar and chopped fresh cilantro are suggested toppings when serving.)

Step-by-Step Method

Step 1: Brown the meat

Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and sausage, breaking them apart with a spoon. Cook until browned and no longer pink, about 8–10 minutes. Drain off excess grease to prevent the chili from becoming oily.

Step 2: Build the flavor base

Stir in the diced onion and cook until softened, 4–5 minutes. Add the garlic and cook for 1 more minute, just until fragrant. Sprinkle in the chili powder, cumin, and coriander, stirring to coat the meat and onions. Toasting the spices now infuses the base with flavor.

Step 3: Add tomatoes and sauce

Stir in the diced tomatoes, tomato sauce, and tomato paste. The tomato paste provides body, while the sauce and tomatoes create the stew-like texture. Mix until everything is well incorporated.

Step 4: Add chipotle heat

Stir in the minced chipotle peppers along with the salt and a few cranks of black pepper. The chipotles add a smoky, lingering heat that builds as the chili simmers.

Step 5: Simmer

Lower the heat and cover the pot. Simmer gently for 45 minutes to 1 hour, stirring occasionally. This slow cook allows the flavors to meld, the sauce to thicken, and the spices to round out. If using beans, stir them in after about 30 minutes of simmering so they warm through without getting mushy.

Step 6: Taste and serve

Taste at the end and adjust seasoning to your preference add more salt, pepper, or an extra pinch of chili powder for heat. Ladle into bowls and top with shredded cheddar for creaminess, plus a little cilantro or scallions if you like. Serve hot with cornbread or tortilla chips on the side.

Expert Tips for Success

• Use quality beef: An 80/20 blend balances flavor and juiciness. Lean beef works, but you may sacrifice depth.

• Toast the spices: Taking one minute to toast the chili powder and cumin brings out their natural oils and transforms the flavor.

• Go easy on the chipotle: Start with 2 teaspoons, then add more if you can handle the heat. Remember, the spice gets stronger as it simmers.

• Control thickness: For a looser chili, add ½ cup extra broth or water. For thicker chili, simmer uncovered for the last 15 minutes.

• Enhance at the end: A squeeze of lime or a spoonful of sour cream balances the heat beautifully before serving.

Tasty Variations to Try

• Bean lovers’ version: Add black beans or pinto beans along with the kidney beans for extra texture.

• Smoky bacon start: Render diced turkey bacon in the pot before browning the beef for a smoky depth.

• Cheddar swirl: Stir a handful of sharp cheddar directly into the pot for a creamier chili.

• Vegetable boost: Bell peppers, zucchini, or corn kernels can be stirred in with the onions for added variety.

• Milder version: Cut the sausage with mild Italian instead of hot, and reduce the chili powder if making for kids or spice-sensitive guests.

Frequently Asked Questions

Can I make this ahead?

Yes! Chili always tastes better the next day after the flavors have settled. Store in the fridge overnight and reheat gently on the stove.

Can I freeze it?

Definitely. Ladle cooled chili into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on low until hot.

How can I make it in a slow cooker?

Brown the beef and sausage first, then transfer everything into a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in beans in the last hour.

What can I serve on the side?

Cornbread, crusty bread, or baked potatoes all make excellent sides. A simple salad helps balance the richness.

Can I reduce the spice?

Yes. Use mild sausage instead of hot and cut down the chili powder and chipotle peppers. You’ll still have full flavor without as much heat.

Chipotle Cheddar Beef Chili

---

• Author: Emma Hart
• Total Time: 75
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

A bold, hearty one-pot meal with smoky heat and rich flavor from ground beef, spicy Italian sausage, chipotle peppers, and warm spices. Topped with shredded cheddar for creamy balance.

---

Ingredients

Scale 1x2x3x

• 2 pounds ground beef (80/20 recommended)
• 1 pound hot Italian sausage (bulk, no casing)
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) can kidney beans, drained (optional)
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon salt
• Ground black pepper, to taste
• 1 (6-ounce) can tomato paste
• Olive oil, for cooking
• Shredded cheddar cheese, for topping
• Fresh cilantro or scallions, optional, for garnish

---

Instructions

1. Heat a Dutch oven over medium-high heat. Add beef and sausage, break apart with spoon, and cook 8–10 minutes until browned. Drain excess grease.
2. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 1 minute. Mix in chili powder, cumin, and coriander, toasting spices 1 minute.
3. Stir in diced tomatoes, tomato sauce, and tomato paste until combined.
4. Stir in chipotle peppers, salt, and pepper. Adjust chipotle to taste for desired heat.
5. Reduce heat to low, cover, and simmer 45–60 minutes, stirring occasionally. Add beans after 30 minutes if using. For thicker chili, uncover last 15 minutes.
6. Taste and adjust seasoning. Ladle into bowls, top with shredded cheddar, and garnish with cilantro or scallions. Serve with cornbread or chips.

Notes

Toasting spices deepens flavor.

Adjust chipotle spice gradually.

Flavors improve when made ahead and reheated.

Freezes well up to 3 months.

• Prep Time: 15
• Cook Time: 60
• Category: Main Dish
• Method: Simmering
• Cuisine: American, Tex-Mex

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 9g
• Sodium: 920mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: 16g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 32g
• Cholesterol: 95mg

Keywords: chipotle beef chili, cheddar chili, spicy sausage chili, smoky beef chili, hearty game day chili, fall chili recipe