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Smoky Chipotle Beef Chili with Easy Cornbread Croutons

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A hearty, smoky chipotle beef chili with a slow-building warmth, topped with crunchy cornbread croutons. This quick and easy recipe delivers deep comfort and flavor in about 45 minutes, perfect for game day or cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20 blend)
  • 2 tablespoons tomato paste
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 2 cups cubed cornbread (day-old, ½-inch cubes)
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado (for topping, optional)
  • Pickled jalapeños (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cut cornbread into ½-inch cubes (about 2 cups). In a small bowl, whisk together melted butter, ½ teaspoon smoked paprika, garlic powder, and ¼ teaspoon salt. Toss cornbread cubes with butter mixture until evenly coated. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, stirring halfway, until golden and crispy. Set aside.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Use a slotted spoon to transfer beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
  3. Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until soft and translucent (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 2 minutes, letting it darken slightly.
  4. Add minced chipotle peppers, adobo sauce, cumin, 1 tablespoon smoked paprika, oregano, 1 teaspoon salt, and black pepper. Stir and cook for 1 minute until fragrant.
  5. Return browned beef to the pot. Add fire-roasted tomatoes (with juices), drained kidney beans, drained black beans, beef broth, and brown sugar. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until chili thickens slightly.
  6. Remove pot from heat. Stir in lime juice. Taste and adjust seasoning as needed. Ladle into bowls, top with cornbread croutons and optional toppings (cheddar, sour cream, cilantro, avocado, pickled jalapeños). Serve hot.

Notes

Chipotle peppers vary in heat; start with one and taste as you go. For best flavor, brown the beef properly and toast the spices. Chili thickens as it sits; add more broth when reheating if desired. Cornbread croutons can be made ahead and stored in an airtight container for 2-3 days; re-crisp in a 300°F oven if needed. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: chipotle chili, beef chili, smoky chili, cornbread croutons, easy chili recipe, game day chili, comfort food

Find it online: https://sofiaspice.com/smoky-chipotle-beef-chili-with-easy-cornbread-croutons/