Spicy Chipotle Chili

Ingredients

• 907 g (2 pounds)ground beef
• 1 mediumgreen pepper
• 1 mediumyellow onion
• 55–110 g (½–1 cup)carrot, peeled and grated
• 3 clovesgarlic
• 411 g (14.5 ounces)diced tomatoes with their juice
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 1 teaspoonground cumin
• ½ teaspooncayenne pepper
• ½ teaspoonchipotle powder
• 1 teaspoondried oregano
• 1 teaspoonmolasses
• 1 teaspoonliquid smoke
• 2 teaspoonsWorcestershire sauce
• 120 ml (½ cup)barbecue sauce
• 240 ml (1 cup)tomato sauce

Instructions

1. 1

   Brown the beef

   Heat a Dutch oven on the hob over medium heat. Add the ground beef and spices, and brown the meat until it is almost cooked through.

2. 2

   Add the vegetables

   Just before the beef is thoroughly browned, add the green pepper and cook for 5 minutes. Add the onion, stir well and cook until it softens.

3. 3

   Simmer the chilli

   Add the carrots and diced tomatoes, then stir briefly. Pour in the barbecue sauce and tomato sauce. Cover and simmer for at least 30 minutes, or longer if you can; serve with your favourite chilli toppings.

What is chipotle chilli?

Chilli con carne is a meat-and-chilli dish closely associated with the American Southwest and Tex-Mex cooking. This version uses ground beef and a tomato-based sauce for a hearty, easy-to-simmer pot.

Chipotle powder brings smoky heat, while cayenne adds a sharper kick. Grated carrot and diced pepper add vegetables to the sauce without changing the familiar chilli feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 20g protein, 13g carbs, 23g fat.

The beef contributes most of the protein and fat, while the tomato and barbecue sauces and vegetables provide most of the carbohydrates. Serve a bowl with a generous side of vegetables, or add a measured portion of rice or bread if you want a more filling plate.

Building the smoky flavour

Chipotle and cayenne: the chipotle gives the chilli its smoky character, while cayenne supplies extra heat. Start with the listed amounts, then adjust the seasoning at the table if you prefer more spice.

Sauce and seasonings: cumin, oregano, Worcestershire sauce, molasses and liquid smoke layer savoury, sweet and smoky notes into the tomato base.

Browning the beef

The beef goes into the hot Dutch oven with the spices and browns before the vegetables are added. Break it up as it cooks so it mixes evenly with the seasonings.

Pepper first: give the green pepper its stated 5 minutes in the pot before adding the onion. Stir the onion in and cook until tender.

Getting the texture right

The grated carrot softens into the sauce as the chilli simmers, while the diced tomatoes keep some texture. Stir after adding the sauces so they coat the beef and vegetables.

The recipe calls for at least 30 minutes of covered simmering. The chilli is ready when it is hot throughout and the vegetables have softened; simmer longer if time allows.

Timing and preparation

The stated total time is 50 minutes, including at least 30 minutes of simmering. Chop the pepper and onion and grate the carrot while the beef begins to brown to keep the preparation moving.

A Dutch oven is useful for browning and simmering in the same pot. Keep the heat moderate during the simmer so the sauce cooks gently.

What to serve with it

Serve the chilli with your preferred toppings, such as grated cheese, sour cream or sliced spring onions. Rice, bread or a baked potato can make it a more substantial meal.

For a fresher contrast, add a simple green salad or serve with chopped fresh herbs. Put toppings on the table so everyone can choose their own.

Recipe notes & tips

• Chop the pepper and onion into similar-sized pieces so they soften evenly.
• Grate the carrot finely so it blends into the sauce as it simmers.
• Stir the beef as it browns to break it into small pieces.
• Keep the simmer gentle and covered for the stated minimum of 30 minutes.
• Taste before serving and add extra heat only if you want a spicier chilli.

Variations

• More vegetables: add extra grated carrot or diced pepper with the vegetables.
• Bean addition: stir in drained beans during the simmer for a bean-filled version.
• Milder chilli: reduce the cayenne for less heat.
• Extra smoky flavour: add a little more chipotle powder, tasting as you go.
• Topping choice: finish each bowl with grated cheese, sour cream or spring onions.

Common mistakes to avoid

• Adding the onion too soon: cook the pepper for its stated 5 minutes first, then add the onion.
• Skipping the browning: brown the beef almost all the way before adding the vegetables.
• Cooking too fast: keep the covered chilli at a gentle simmer rather than a vigorous boil.
• Leaving the sauce unstirred: stir after pouring in the barbecue and tomato sauces so they combine.
• Adding too much heat at once: keep to the listed cayenne and chipotle amounts, then adjust to taste.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions