Chipotle Beef Chili with Fire-Roasted Tomatoes and Adobo

The beef should sizzle as soon as it hits the Dutch oven; if the pot is crowded, it releases moisture and stews instead of browning. I cook it in two…

By Brad
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October 28, 2026
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Reading time: 8 min

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The beef should sizzle as soon as it hits the Dutch oven; if the pot is crowded, it releases moisture and stews instead of browning. I cook it in two batches, which gives each bit of beef room to develop color before the onion goes in. That first step sets up this chipotle beef chili with fire-roasted tomatoes and adobo for a deep, savory base.

The smoky flavor comes from a combination of fire-roasted tomatoes, chili powder, and a finely chopped chipotle pepper with its adobo sauce. The chili simmers uncovered, so it thickens without flour or a long list of extras. Kidney beans go in near the end, where they warm through while keeping their shape. The finished bowl is thick, gently smoky, and full of tender beef.

Why 85% Lean Beef Gives This Chili a Better Base

Ground beef that’s too lean can leave chili tasting a little flat, while beef with more fat than you need can make the pot greasy. The 85% lean beef here lands in a useful middle ground: it browns well and brings enough richness to support the tomatoes and spices. Browning it in two batches is part of that balance, not just a way to fit everything in the pot. When the beef has room, it can take on color instead of releasing liquid into a crowded pan.

After browning, spoon off the excess fat rather than draining every trace from the pot. The onion still needs a little fat to soften, and the recipe adds vegetable oil to help it cook evenly. That small bit of control keeps the base savory instead of oily. If the pot looks like it has a large pool of fat, remove more; if only a light coating remains, carry on with the onion and oil.

What the Tomatoes, Adobo, and Beef Each Bring

• Ground beef — The 85% lean blend adds a meaty texture and enough fat to build a full-tasting base. Freshly packaged beef is fine; there’s no need to pay extra for a premium grind in a simmered chili.
• Fire-roasted diced tomatoes — They bring tomato acidity with a lightly charred note that suits the chipotle. Regular diced tomatoes work in a pinch, but the finished chili will lose some of that roasted character.
• Tomato paste and dried spices — Tomato paste gives the liquid more body, while chili powder, cumin, and oregano form the familiar chili backbone. Use spices that still smell fragrant when you open the jar; stale spices won’t contribute as much warmth.
• Chipotle pepper and adobo sauce — The pepper brings smoky chile flavor, and the sauce adds concentrated seasoning from the can. Canned chipotles in adobo are worth seeking out for this combination; plain hot sauce won’t give the same smoky, rounded result.
• Kidney beans — Their firm, substantial texture holds up in the last simmer. Canned beans are convenient here; drain and rinse them so the canning liquid doesn’t carry into the chili.
• Beef broth — Broth gives the tomatoes and seasonings enough liquid to simmer together. A lower-sodium broth is a reasonable choice if you prefer more control over the final seasoning.

Build the Chili in Stages for a Thick, Even Simmer

Brown the Beef Without Crowding the Pot

Heat a 6-quart Dutch oven over medium-high heat. Season the beef with kosher salt and ground black pepper, then brown it in two batches so the meat has room to cook rather than steam. Cook each batch until no pink remains and the beef reaches 160°F, then transfer it to a bowl. If liquid starts pooling, give the meat time to brown before stirring constantly.

Soften the Onion in the Same Dutch Oven

Spoon off excess fat, add the vegetable oil, and lower the heat to medium. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened. The onion should look glossy and tender, not browned at the edges. If it starts catching before it softens, reduce the heat a little.

Cook the Paste and Spices Until Fragrant

Stir in the minced garlic, tomato paste, chili powder, cumin, and oregano. Cook for 1 minute, stirring so the paste and spices coat the onion instead of sticking in one spot. The mixture should smell warmly spiced and look brick red. Don’t leave it unattended; garlic and ground spices can scorch quickly in the hot pot.

Bring the Tomatoes and Broth to a Simmer

Return the browned beef to the Dutch oven and stir in the chopped chipotle, adobo sauce, fire-roasted tomatoes, and beef broth. Scrape the bottom as you mix so the tomato paste and spices are incorporated into the liquid. Bring the chili to a simmer, then reduce the heat to low. A gentle simmer means small, steady bubbles rather than a hard boil.

Let the Chili Thicken Before Adding the Beans

Simmer uncovered over low heat for 30 minutes, stirring occasionally. The liquid will reduce and the tomato base will look thicker; if the bottom catches, lower the heat and stir more often. Stir in the drained and rinsed kidney beans, then simmer for 15 to 20 minutes, until the chili is thick and the beans are heated through. Keep the bubbles gentle so the beans stay intact.

Three Smart Ways to Change the Pot

Questions That Come Up When Making This Chili

Chipotle Beef Chili with Fire-Roasted Tomatoes and Adobo

Chipotle beef chili simmers with fire-roasted tomatoes, kidney beans, and smoky adobo for a thick, hearty bowl. Browning the beef before simmering builds rich flavor, while the chipotle pepper adds a smoky kick.

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Prep Time 15 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb ground beef 85% lean
• 1.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 1 tbsp vegetable oil
• 1 yellow onion medium, diced
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 chipotle pepper from a can of chipotles in adobo, finely chopped
• 1 tbsp adobo sauce
• 2 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef broth
• 1 can (15 oz) kidney beans drained and rinsed

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat a 6-quart Dutch oven over medium-high heat.
2. Brown the beef in 2 batches, seasoning it with the salt and pepper; cook each batch until no pink remains and the beef reaches 160°F.
3. Transfer the beef to a bowl.
4. Spoon off excess fat.
5. Add the vegetable oil and onion, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
6. Stir in the garlic, tomato paste, chili powder, cumin, and oregano, and cook for 1 minute.
7. Return the beef to the pot.
8. Stir in the chipotle pepper, adobo sauce, tomatoes, and beef broth.
9. Bring to a simmer.
10. Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
11. Stir in the kidney beans.
12. Simmer for 15 to 20 minutes, until the chili is thick and the beans are heated through.

Notes

For the deepest flavor, brown the beef until it reaches 160°F as directed. Refrigerate leftovers for 3 to 4 days or freeze them; use low-sodium beef broth for a lower-sodium option.