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Best Smoky No-Bean Chipotle Chili – Easy 1-Pot Dinner

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A bold, smoky, and deeply flavorful chili made without beans, featuring a double hit of chipotle for incredible depth. This one-pot wonder comes together in about 45 minutes and is perfect for weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 to 3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar, sour cream, diced avocado, fresh cilantro, lime wedges

Instructions

  1. Brown the beef. Heat your pot over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until deeply browned, about 6 to 8 minutes. Don’t stir constantly — let it sit for a minute between stirs so it develops a crust. If there’s excess fat, spoon off all but 2 tablespoons.
  2. Sauté the aromatics. Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the spices. Push the onion mixture to one side. Add the tomato paste, chili powder, cumin, smoked paprika, and oregano to the open space. Cook for 1 minute, stirring constantly, until the paste darkens and the spices smell toasty.
  4. Add the chipotles and tomatoes. Stir in the minced chipotles and adobo sauce. Then add the fire-roasted diced tomatoes with their juices. Scrape the bottom of the pot to release any stuck bits. Let it bubble for 2 minutes.
  5. Pour in the broth. Add the beef broth and stir everything together. Bring to a boil, then reduce heat to low. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  6. Simmer. Cover the pot partially with a lid — leave a small crack for steam to escape. Let it simmer gently for 20 to 25 minutes, stirring occasionally. The chili should thicken slightly and the flavors will meld. If it looks too thick, add a splash more broth or water.
  7. Taste and adjust. After simmering, taste the chili. Need more heat? Add another minced chipotle or a dash of adobo sauce. More salt? Add a pinch at a time. More smokiness? A little extra smoked paprika.
  8. Rest and serve. Remove from heat and let the chili sit for 5 minutes. Ladle into bowls and top with your favorites — shredded cheddar, a dollop of sour cream, diced avocado, fresh cilantro, and a squeeze of lime.

Notes

For a leaner option, use 90/10 ground beef and add a tablespoon of olive oil. Chipotles vary in heat; start with 2 peppers and adjust. Chili tastes even better the next day. To freeze, portion into freezer-safe bags and freeze for up to 3 months.

Nutrition

Keywords: chipotle chili, no-bean chili, smoky chili, easy chili, one-pot chili, ground beef chili, gluten-free chili, low-carb chili

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