1- Let’s dive into making this chipotle cheddar beef chili it’s so straightforward that even beginners will feel like pros! Start by getting all your ingredients ready; chop those onions and peppers ahead to make things smooth and fun. I’m telling you, this step sets the stage for a flavorful meal that’s ready in no time.

2- In a large pot, brown the 2 pounds of ground beef with the 2 chopped yellow onions over medium-high heat for about 5 minutes, breaking it up as it cooks. If you’re going leaner, swap in ground turkey or chicken here for a healthier twist it’s one of my favorite tweaks! Once it’s browned, add in the 2 chopped poblano peppers along with the spices: 1 tablespoon chili powder, 2 teaspoons chipotle chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, and 2 teaspoons cumin. Let them cook for another 5 minutes to release all that amazing aroma.

3- Now, stir in the canned goodies: 1 can (28 ounces) of crushed fire-roasted tomatoes, 1 can (8 ounces) of tomato paste, 1 can (4 ounces) of diced green chiles, 2-3 tablespoons of Gochujang paste, 3 tablespoons of salted butter, and 3 tablespoons of soy sauce or tamari. Pour in 2-3 cups of broth, give it a good stir, partially cover the pot, and simmer on low for 1-2 hours. Remember to stir hourly and add more broth if it gets too thick patience here makes the flavor pop! For an internal link, if you’re into easy baking sides, check out our banana bread coffee cake recipe to pair with your chili.

4- Toward the end, mix in 6 ounces of cream cheese, 2 cups of shredded cheddar cheese, and 1 can of mixed chili beans or black beans. Let it cook for about 5 minutes until everything melts together beautifully. Finally, ladle it into bowls and top with cilantro, green onions, avocado, or Greek yogurt serving it hot makes it even more irresistible! This whole process takes about 20 minutes of prep and 1 hour of cooking, totaling around 1 hour and 20 minutes.