Ingredients
– 2 pounds ground meat (beef, chicken, pork, or bison) Forms the savory base with plenty of protein.
– 2 yellow onions, diced Adds sweetness and depth as they cook down.
– 2 poblano peppers, chopped Brings a mild heat and fresh flavor to the mix.
– 1 tablespoon chili powder For that classic spicy kick.
– 2 teaspoons chipotle chili powder Infuses smoky heat that’s the star of this beef chili.
– 1 tablespoon garlic powder Boosts umami and savoriness.
– 1 tablespoon smoked paprika Enhances the smoky notes and color.
– 2 teaspoons cumin Adds warm, earthy undertones.
– 1 can (28 ounces) crushed fire-roasted tomatoes Provides acidity and body to the sauce.
– 1 can (8 ounces) tomato paste Thickens and intensifies the tomato flavor.
– 1 can (4 ounces) diced green chilies For a bit of tang and extra spice.
– 2 to 3 tablespoons Gochujang chile paste Gives a deep, fermented heat that makes this chili unique.
– 3 tablespoons salted butter Adds richness and helps blend the flavors.
– 3 tablespoons soy sauce or tamari Brings in umami and balances the spices.
– 2 to 3 cups broth (preferably bone broth) Adjusts the consistency and adds depth.
– 6 ounces cream cheese Stirred in near the end for creamy texture; use a dairy-free alternative for adaptations.
– 2 cups shredded cheddar cheese Melts in for that cheesy finish; opt for vegan shreds if needed.
– 1 can mixed chili beans or black beans Added late for fiber and heartiness.
Instructions
1-First Steps: Prepping and Browning Brown the 2 pounds of ground meat and 2 diced yellow onions in your pot for about 5 minutes over medium heat. This builds a flavorful base that makes the whole dish pop. Once that’s done, toss in the chopped 2 poblano peppers and spices 1 tablespoon chili powder, 2 teaspoons chipotle chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, and 2 teaspoons cumin and cook for another 5 minutes until everything smells amazing.
2-Simmering and Finishing Touches: Stir in the tomato components: 1 can (28 ounces) crushed fire-roasted tomatoes, 1 can (8 ounces) tomato paste, and 1 can (4 ounces) diced green chilies. Add 2 to 3 tablespoons Gochujang chile paste, 3 tablespoons salted butter, 3 tablespoons soy sauce or tamari, and 2 to 3 cups of broth. Simmer partially covered on low for 1 to 2 hours, stirring every hour to keep it even.
Near the end, mix in 6 ounces cream cheese, 2 cups shredded cheddar cheese, and 1 can of mixed chili beans or black beans. Cook for about 5 more minutes until the cheese melts smoothly. The result is a rich, spicy beef chili ready for toppings like cilantro, green onions, avocado, and Greek yogurt or sour cream, with cornbread on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Brown meat thoroughly to build depth of flavor.
🧀 Add cheeses near the end to achieve creamy texture without curdling.
❄️ Freeze chili before adding cream cheese for easy meal prep and longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 610