Save A steaming pot of chipotle beef chili made in the slow cooker is my favorite answer to busy weeks and chilly days. It fills the kitchen with an irresistible aroma and delivers a meal that feels special but requires hardly any hands-on time. Whether you prefer it with beans or without this chili is the kind of recipe friends and family ask for after just one taste.
The first time I filled the slow cooker on a football Sunday with this chili the whole house seemed to gather around the pot before it was even ready. Now it is my go to for cozy gatherings and make ahead lunches.
Ingredients
- Beef: either ground or cubed stew meat choose what you like best look for bright red color and marbled fat
- Crushed tomatoes: canned for convenience and deep tomato flavor seek out San Marzano if you can
- Chipotle chilies or chipotle in adobo: these add the signature smoky note use more or less as you like
- Beans (optional): pinto or kidney are classic check for freshness if using dried
- Onion and garlic: these start the flavor base pick onions that feel heavy and garlic that is firm
- Spices (chili powder, cumin, oregano): these round out the warmth use fresh ground for more punch
- Salt and black pepper: adjust to taste both bring out the other flavors
Instructions
- Brown the Beef:
- Start with browning your ground beef or beef cubes in a skillet over medium heat until well colored on all sides then transfer to your slow cooker. This step builds the best flavor for your chili base.
- Layer in the Aromatics and Tomatoes:
- Add the chopped onions and minced garlic right on top of the beef in the slow cooker then pour over the crushed tomatoes. This keeps the aromatics moist as everything melds together.
- Add Beans and Chipotle:
- If using beans rinse and add them now. Stir in chopped chipotle chilies to taste or about one whole chili for moderate heat.
- Season and Set:
- Sprinkle the chili powder cumin oregano salt and black pepper evenly over everything. Give one gentle stir just to incorporate keeping layers mostly intact helps depth of flavor.
- Slow Cook:
- Cover the slow cooker and set it to low for six to seven hours or high for three to four hours. Stir once or twice during cooking but mostly leave it alone. Longer cooking makes the beef fall apart tender.
- Taste and Finish:
- After cooking taste for salt and adjust as needed. You can mash some beans into the chili directly for thickness if you like or leave it brothy. For the very best flavor let the chili rest on warm for another hour before serving.
Save I always remember my grandfather’s chili pot bubbling on the stove and how he’d ladle in extra oregano with a wink saying it was the magic. Every time I stir it into my own version I think of those Sunday suppers.
Storage Tips
Once cooled store chili in airtight containers in the fridge for up to four days. It reheats beautifully on the stovetop or in the microwave. You can also freeze individual portions for up to three months lay flat in freezer bags for easy storage and quick thawing.
Ingredient Substitutions
For a different texture you can swap ground turkey for the beef. Keep the chipotle for smoky flavor or use smoked paprika if you can’t find real chipotles. For a bean free version just leave them out and boost up the beef and tomato. Instead of canned tomatoes you can use chopped fresh tomatoes in the summer.
Serving Suggestions
Serve your chipotle beef chili over steamed rice with crusty bread or scooped up with tortilla chips. I also love to set out bowls of sour cream grated cheese chopped cilantro and lime wedges for everyone to customize their own bowl.
Cultural Context
Chili is rooted in both Mexican and Texan traditions blending indigenous and immigrant cooking. It is believed that the first chili con carne came from San Antonio around the 1850s and chipotle adds that classic Mexican smoked heat. You can trace this dish in both family gatherings and festive competitions all over North America.
Seasonal Adaptations
In summer try topping your chili with fresh corn kernels. In fall roast some squash cubes and stir in at the end. For winter add a cinnamon stick during cooking for warmth.
Success Stories
Everyone who has tried this chili asks for seconds. My friend Anna once brought a double batch to a potluck and not only did it vanish people immediately started trading for the leftovers. Even better it was still delicious after freezing and reheating for a busy weeknight dinner.
Freezer Meal Conversion
To freeze before cooking layer all ingredients in a freezer bag and press out the air. Label and freeze flat. When ready to cook simply thaw in the fridge overnight and pour into your slow cooker. Cook as directed for a true dump and go meal.
Save Chipotle beef chili is a hearty soul-warming meal that gets even better after a rest. Make an extra batch and you’ll have future dinners ready with no stress.
Recipe FAQs
- → Can I use ground beef instead of beef cubes?
Yes, both ground beef and beef cubes work well. Ground beef creates a saucier texture, while cubes offer chunkier bites.
- → Are beans necessary in this chili?
Beans are optional. You can include them for heartiness or omit them for a traditional Texas-style chili experience.
- → What type of chipotle should I use?
Use chipotle peppers in adobo sauce or chipotle chili powder to achieve a smoky, spicy flavor.
- → How long should I cook this in the slow cooker?
Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and flavors are well developed.
- → Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day and is perfect for meal prepping or leftovers.