Print Recipe

Smoky Chipotle Chili

Smoky Chipotle Chili



  1. Cut beef roast into 1/2-inch pieces.
  2. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
  3. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute.
  4. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil.
  5. Reduce heat; cover tightly and simmer for 1 1/2 to 1 3/4 hours or until beef is fork-tender.
  6. Stir in beans and masa harina; return to a boil.
  7. Reduce heat; simmer for 1 to 2 minutes or until slightly thickened, stirring constantly.
  8. Serve with sour cream, as desired.

Makes 6 to 8 servings

Nutrition information per serving (1/6 of recipe): 324 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 75 mg cholesterol; 887 mg sodium; 18 g carbohydrate; 3.9 g fiber; 32 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 32.6 mcg selenium; 6.9 mg zinc; 0.7 mg choline

Nutrition information per serving (1/8 of recipe): 243 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 57 mg cholesterol; 665 mg sodium; 14 g carbohydrate; 2.9 g fiber; 24 g protein; 6.8 mg niacin; 0.2 mg vitamin B6; 2.4 mcg vitamin B12; 3.8 mg iron; 24.5 mcg selenium; 5.2 mg zinc; 0.5 mg choline

Recipe and photo credit: Texas Beef Council.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.