Chipotle Beef Chili


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Flour, ¼ cup ( oz/45 g)
  • Salt and freshly ground pepper
  • Boneless beef chuck, 3 lb (1.5 kg), trimmed of excess fat and cut into chunks
  • Olive oil, 4–6 tablespoons (2–3 fl oz/60–90 ml)
  • Dried oregano, teaspoons
  • Garlic, 4 cloves, minced
  • Red onions, 2, finely chopped
  • Beef broth or dark Mexican beer, 2 cups (16 fl oz/500 ml)
  • Chipotle chiles in adobo sauce, 1 can (7 oz/220 g)


  • Brown the beef

    In a resealable plastic bag, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Add the beef and shake to coat evenly; reserve the excess flour mixture. In a large frying pan over medium-high heat, warm 4 tablespoons (2 fl oz/60 ml) of the oil. Add half of the coated beef and cook, turning, until evenly browned, 10–12 minutes. Transfer to paper towels to drain briefly, and then transfer to a Dutch oven or slow cooker. Repeat with the remaining beef, adding extra oil if needed. Sprinkle the browned beef with the oregano.

  • Finish the chili

    Return the frying pan to medium-high heat. Add the garlic and all but about ½ cup ( oz/75 g) of the onions and sauté for 1 minute. Sprinkle with the reserved flour mixture and sauté for 1 minute longer. Pour in the broth and chiles. Raise the heat to high, bring to a boil, and stir to scrape up the browned bits on the pan bottom. Pour over the beef. If using a Dutch oven, place over medium-high heat and bring to a simmer. Reduce the heat to medium and cook, stirring frequently, until the beef is tender, 1–1½ hours. (If using a slow cooker, cook on the high-heat setting for 3–4 hours or the low-heat setting for 6–8 hours.) Serve, sprinkled with the remaining ½ cup onion.