Best 3 Smoky Chipotle Chili Recipes

Craving a hearty and flavorful meal that packs a smoky punch? Look no further than this curated collection of smoky chipotle chili recipes. From classic to unique twists, these recipes offer a range of options to satisfy every palate. Whether you prefer a traditional beef chili, a vegetarian-friendly version, or a unique combination of flavors, you'll find a recipe here to tantalize your taste buds. Get ready to embark on a culinary journey filled with smoky, savory, and slightly spicy delights!

Here are our top 3 tried and tested recipes!

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE

Turkey and Hominy Chili With Smoky Chipotle image

Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.

Provided by Melissa Clark

Categories dinner, one pot, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

4 tablespoons olive oil
2 1/2 pounds ground turkey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, chopped
2 tablespoons chili powder
2 large Spanish onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 to 2 jalapeño peppers, to taste, seeded and chopped
1 28-ounce can tomato purée
2 15-ounce cans white hominy, drained
2 15-ounce cans pinto beans, drained
1 12-ounce bottle beer
2 to 3 chipotles in adobo sauce, to taste, minced
1 teaspoon dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving
1 bunch chopped cilantro, for serving
Lime wedges, for serving

Steps:

In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams

SMOKY CHIPOTLE CHILI

Smoky Chipotle Chili image

Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine.

Provided by CarolAT

Categories Black Beans

Time 2h15m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil, divided
1 1/2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
3 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion, undrained
12 ounces beer
2 tablespoons adobo sauce
1 tablespoon chipotle chile in adobo, minced
2 (15 ounce) black beans, rinsed
3 tablespoons masa harina
reduced-fat sour cream

Steps:

Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
Serve chili with a dab of sour cream on top of each serving.
Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.

SMOKY CHIPOTLE BUTTERNUT AND SAUSAGE CHILI

Smoky Chipotle Butternut and Sausage Chili image

This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It's given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.

Number Of Ingredients 13

Ingredients

1 pound ground Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 cups butternut squash, diced
4 cloves garlic, minced
3/4 cup chicken stock
32 ounce can Hunt's Crushed Tomatoes
14.5 ounce can Hunt's Diced Tomatoes
15 ounce can black beans, rinsed and drained
15 ounce can dark red kidney beans, rinsed and drained
1 teaspoon ground chipotle pepper
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

Heat a dutch oven or large soup pot over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer the sausage to a bowl and set aside. Pour grease out of dutch oven and return to stove.
Add olive oil to dutch oven and heat over medium heat. Add onion, butternut and garlic and cook, stirring frequently, until veggies begin to soften, about 6 minutes.
Add chicken stock to pot to deglaze, scraping up any browned bits on the bottom of the pot. Then add crushed and diced tomatoes, black and kidney beans, and spices. Return sausage to the pot.
Stir everything to combine. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 15 minutes, until flavors are combined and squash is tender.

Tips:

To enhance the smoky flavor of the chili, use a combination of chipotle peppers in adobo sauce and smoked paprika.
For a richer flavor, use a combination of ground beef and ground pork.
Sautéing the vegetables before adding them to the chili helps to enhance their flavor and create a more complex base for the chili.
Using a variety of beans, such as black beans, pinto beans, and kidney beans, adds texture and a variety of flavors to the chili.
Adding a touch of sweetness to the chili, such as with brown sugar or honey, helps to balance out the heat of the chipotle peppers.
Garnishing the chili with sour cream, avocado, and cilantro adds a fresh and creamy contrast to the bold flavors of the chili.

Conclusion:

This smoky chipotle chili is a delicious and satisfying meal that is perfect for a cold winter day. The combination of chipotle peppers, smoked paprika, and a variety of beans creates a complex and flavorful chili that is sure to please everyone at the table. Whether you serve it with cornbread, rice, or tortillas, this chili is sure to be a hit.