Chipotle Chili by @thefirefighterfoodie

Chipotle Chili by @thefirefighterfoodie

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Recipe by Admin Course: Friends of Instagram, Latin, Mexican, Cheesy, Skillet

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  • tablespoons 2 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 1 red or green bell pepper, cored, seeded, and diced

  • 3 chipotle peppers in adobo sauce, minced

  • 4 garlic cloves, minced

  • pound 1 pound ground round or ground chuck, browned and drained

  • tablespoons 2 tablespoons chili powder

  • tablespoons 2 tablespoons cinnamon powder

  • teaspoons 2 teaspoons sea salt

  • teaspoons 2 teaspoons ground cumin

  • teaspoon 1 teaspoon freshly ground black pepper

  • teaspoon 1/4 teaspoon dried basil

  • cup 1/4 cup worcestershire sauce

  • ounces 28 ounces diced tomatoes

  • tablespoons 2 tablespoons tomato paste

  • ounces 14 ounces chicken or beef broth

  • 1 bay leaf

  • ounces 15 ounces pinto beans, rinsed and drained

  • ounces 15 ounces kidney beans, rinsed and drained

  • Garnishes: grated Cheddar cheese, sour cream


  • Heat oil in a Victoria Cast Iron Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring occasionally, 10 minutes or until tender.
  • Add bell pepper, and cook 5 minutes.
  • Add chipotle pepper and garlic; cook about 1 minute.
  • Add beef and next 5 ingredients. And simmer about 2 minutes.
  • Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes.
  • Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly. Remove bay leaf. Garnish, if desired.


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