Home · Recipes · Soups Chipotle Steak Chili Author: Maryanne CabreraPublished: Mar 4, 2015Updated: Aug 10, 2023 View Recipe12 ReviewsThis post may contain affiliate links. Read our disclosure policy. A hearty, comforting bowl of chipotle steak chili to sure to warm you on chilly winter nights. Flavored with homemade chili paste, this chili is a crowd pleaser! Disclosure: OXO sent me their product for their #OXOCookware campaign. As always, all opinions stated here are entirely my own. Chipotle Chili This isn’t your average steak chili recipe. It’s a chili that requires making your own chili paste form scratch! Sound difficult and complicated? It’s not. All you need is a food processor. But, I assure you the extra effort is well worth it. This chipotle chili recipes uses a combination of dried ancho chili, fresh jalapeño, and canned chipotle peppers in adobo sauce. Key Ingredient Notes and Substitutions Dried Ancho While it’s not very spicy, it does have a kick of big flavors. Dried ancho chili is easy to work with, but if the task seems intimidating- refer to my ancho chili tutorial. Chipotle Peppers Chipotle peppers are a wonderful addition to numerous dishes. They add rich smoky and full umami flavors. You can find many varieties and brands of canned chipotle peppers at the supermarket. I prefer to use this one in adobo sauce. Jalapenos Ancho and chipotle peppers do not add heat. They are used for their smoky flavors. Jalapenos, on the other hands, can pack punch of heat! Especially, if you keep the seeds and ribs intact. For less spice, be sure to remove the white ribs inside the pepper and discard the seeds. Beef This version uses steak! I used beef chuck roast, but any kind of stewing beef will work (meaning beef with a good amount of fat and connective tissue, e.g. beef shank, brisket). You may also sub in ground beef in place of steak. See notes for a vegetarian options. Canned Beans Use any type of canned beans! Be sure to drain and rinse the canned beans before use. Black beans are recommended, but feel free to use what you have on hand. Kidney beans, pinto beans, navy beans, even chickpeas (garbanzo beans) are great substitutes. Spices Asides from the chili peppers, this stew is spiced with oregano and cumin. If using fresh oregano, cut amount by half. Recommended Kitchen Equipment Thanks to my friends at OXO, I used my new stainless steel pro 5 quart dutch oven pot to make this super hearty chili. The 5 quart is a perfect sized pot to make large batches like this. (Just the right size to have leftovers because chili always tastes better the following day once it’s had time to really absorb all the flavors.) More Hearty Meat Recipes Slow Cooker Asian Braised Beef Stir Fry Beef with Onions and Scallions Ricotta Meatball Sandwich Asides from it’s size, I really love the way the pot is constructed, allowing for even cooking. There’s nothing worse than using a pot that has “hot” spots causing your soup/stew/chili to have that one burnt section at the bottom. Okay, the actual horrible part is when you mix it all together not knowing that there’s a burnt part, thus changing the taste of your entire dish. UGH. Oh, and it’s oven-safe (including the lid), which is of utmost important to a baker like me! Chipotle Steak Chili A hearty, comforting bowl of chipotle steak chili to sure to warm you on chilly winter nights. Flavored with homemade chili paste, this chili is a crowd pleaser!Yield: makes 3 ½ quarts, serves 4-6 Prep Time: 20 minutes minutesCook Time: 2 hours hoursTotal Time: 2 hours hours 20 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients4 dried ancho chili, stems and seeds discarded3 Tablespoon cornmeal1 teaspoon dried oregano1 ½ teaspoon ground cumin2 chipotle peppers from canned chipotle peppers in adobo sauce1 Tablespoon adobo sauce from canned chipotle peppers3 cups reduced sodium chicken broth *5 garlic cloves2 medium onions, cut into ½-inch pieces3 jalapeños, stemmed, seeded and cut into large chunks14.5 oz can diced tomatoes (low sodium or no salt added version)2 Tablespoon light brown sugar, packed2 teaspoon kosher salt2 teaspoon ground black pepper2 Tablespoons vegetable oil3 pounds beef chuck roast, trimmed of excess fat, cut into 1 ½-inch cubes*2 15 oz cans black beans, rinsed and drainedsalt and pepper, to tasteGarnish:sour creamshredded cheddar cheesegreen onionsthinly sliced radishcornbread Instructions Adjust oven racks to accommodate dutch oven/pot. Preheat oven to 350°F.Heat a large skillet (12-inch) over high heat. Once skillet is hot, add torn ancho chili. Press chili into pan, toasting it. Toast chili for 20 seconds on each side. Toast until fragrant*. Remove from pan and allow to cool in food processor bowl.In a food processor, combine dried ancho chili, cornmeal, oregano, and cumin until it resembles coarse sand. Add 2 chipotle peppers, 1 Tbsp adobo sauce, and ½ cup chicken broth. Pulse to create a thick paste. Transfer paste to a clean bowl. Do not clean out food processor bowl.Add garlic to food processor. Pulse until minced. Add onions and jalapeños. Pulse until mixture resembles chunky salsa.In dutch oven/large pot, heat up 1 Tbsp oil over medium heat. Add onion mixture. Cook for 2 minutes until onions have softened. Add chili paste. Stir to combine. Add diced tomatoes (including juice), brown sugar, salt, pepper, and 2 cups of chicken broth. Bring to a boil. Lower heat and allow mixture to simmer while you cook beef.In the same skillet used to toast chili, add remaining 1 Tbsp of vegetable oil. Heat skillet over medium-high heat.Sear beef chunks in batches. Turn beef chunks as needed to ensure all sides are seared. You don't need to fully cook the beef, just brown the sides. The beef will continue to cook and soften in the chili. Place seared beef in simmering chili pot. Continue to sear remaining beef chunks. Once all the beef has been placed in the chili pot, deglaze the skillet using the remaining ½ cup of chicken broth. Pour deglazing sauce into chili pot and stir.Add rinsed and drained black beans to pot. Stir to combine. Cover dutch oven pot with lid. Place in oven and allow to bake for 2 hours, until beef is tender. Cool chili for 10 minutes before removing lid.Season chipotle steak chili with salt and pepper as needed.**Serve chili warm with garnishes and cornbread. Notes Dried ancho chili can burn quickly. Do not over toast. I added an additional 2 1/2 tsp of kosher salt and 1 tsp of black pepper. Adjust accordingly to your taste. Any kind of stewing beef works (meaning beef with a good amount of fat and connection tissue, such as beef shank or brisket). Or, sub in ground beef. You may use any canned beans of choice include: kidney beans, pinto beans, cannellini beans or chickpeas (garbanzo beans). Vegetarian options: Use vegetable broth in place of chicken broth. Omit beef and use two additional cans of beans. Leftovers: Store any leftover chili in the store in an airtight container. Keeps for 3 days in the fridge. Author: Maryanne Cabrera Course: Main Course, SoupCuisine: American, MexicanKeyword: chipotle chili, steak chili, homemade chili paste Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.