This bean-free chipotle chili con carne has just the right mix of spice, smokiness, and deliciousness! It can be cooked up quickly on the stove or low and slow in the slow cooker and it can also be customized with your favorite chili ingredients. Sprinkle your favorite toppings on top, serve it with some tortilla chips or cornbread, and you've got a hearty and satisfying meal you're going to love!
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Oddly enough, this recipe was inspired by canned Hormel's No Beans Chili which my husband I would eat in the very early days of being married, back when we were being frugal and I had no idea how to cook! We'd eat it with store-bought French bread or if we wanted to be "fancy", we'd have it with flour tortillas! This version is, I think, tastes better than what we used to eat from the can and healthier, too! It's a total win!
Ingredients
- Ground beef
- Chipotle peppers with adobo sauce
- Onion
- Garlic
- Beef or chicken broth
- Canned chopped tomatoes
- Tomato paste
- Chili powder
- Ground cumin
- Cocoa powder
- Dried oregano
- Salt
Instructions
Heat a deep skillet, Dutch oven pot, or soup pot over medium high heat until hot. Add the oil and then the diced onions and minced garlic. Fry for about 1 minute until soft and fragrant.
Add the ground beef and mix it in with the onions and garlic, breaking up the beef into small bits.
Once the beef is completely cooked, add the tomato paste, chipotle peppers and adobo sauce, and all the dry seasonings and mix with the beef, breaking up the chipotle peppers into small bits with your spatula.
Add the chopped tomatoes and beef broth and stir to combine.
Reduce the heat to low-medium and place a lid on the skillet or pot, slightly ajar and let simmer for about 30 minutes.
Remove the lid and increase the heat to medium and cook for another 30 minutes to reduce the liquid and until the chili is thick.
Pro Tip: The spiciness from the chipotle peppers and the spices do not register immediately after adding them to the pot. Taste the chili halfway through cooking before deciding whether or not to add more chili powder, cayenne, or another chipotle.
Serving Suggestions
Top your chipotle chili with some grated cheddar, chopped cilantro, slices of chili peppers, a dollop of sour cream or Greek yogurt, or slices of avocado for extra layers of flavors that only enhance the chili!
For eating alongside the chili or for dipping, try Gluten-Free Bread Rolls, Gluten-Free Cornbread with Honey Butter, Gluten-Free Parmesan Garlic Breadsticks, Gluten-Free Bread Rolls, Chewy Brazilian Cheese Bread (Pão De Queijo), or Easy Ciabatta Bread. It would also go great served over hot steamed rice!
Serve the chili with a salad and drizzle some Sweet and Tangy Balsamic Vinaigrette, Orange Poppyseed Dressing, or Orange Honey Mustard Dressing on top.
Commonly Asked Questions
Why use cocoa powder in the chili?
The cocoa powder adds a bit of depth and richness to the flavor of the chili, also helping to enhance the spices, without actually adding any note of chocolate.
Is the cocoa powder necessary?
You can omit the cocoa powder from the chili if you'd like, but I encourage you to give it a try!
Can I substitute the ground beef with other ground meats?
Substitute with ground chicken, turkey, or lamb, or any combination of them.
What if I want to add beans?
If you want to add a can of beans to this recipe, add an extra ½ cup of broth, and make sure you have drained the beans before adding them to the pot.
Is there a substitute for the chipotle peppers?
If you can't find cans of chipotle peppers in adobo sauce, substitute it with 1-2 teaspoons of chipotle powder or smoked paprika.
Can I freeze the chili?
Yes! Freeze in a freezer-safe container or resealable bag for up to 6 months. Defrost it in the fridge before heating, or reheat it straight from frozen in a pan or pot over low until heated through.
Other Recipes You Might Like
If you'd like more beef and/or tomato recipes, these are good ones to consider:
I love having this chipotle chili on a cold night...it really hits the spot and is so hearty and comforting. But really, it's delicious any time, any season! It's really easy to make and perfect for a simple meal or for making a batch to feed a crowd. I've come a long way since I used to just heat up a can of Hormel's chili and I think it's safe to say that I won't go back (and my family is happy about that!)!
~ Lisa.
Recipe
Chipotle Chili Con Carne
Ingredients
- 1 kilogram ground beef
- 3 tablespoons extra-light olive oil, or any neutral flavored oil
- ½ large onion, diced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 1 ½ tablespoons cocoa
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 2 chipotle peppers with adobo sauce
- 1 can crushed tomatoes
- 1 cup beef broth (chicken broth okay)
Optional Garnishes:
- Grated cheddar
- Sliced avocado
- Sour cream or Greek yogurt
- Tortilla chip strips
- Chopped green onions
- Chopped cilantro
- Sliced jalapeno peppers
Instructions
- Heat a deep skillet, Dutch oven pot, or soup pot over medium high heat until hot. Add the oil and then the diced onions and minced garlic. Fry for about 1 minute until soft and fragrant.
- Add the ground beef and mix it in with the onions and garlic, breaking up the beef into small bits.
- Once the beef is completely cooked, add the tomato paste, chipotle peppers and adobo sauce, and all the dry seasonings and mix with the beef, breaking up the chipotle peppers into small bits with your spatula.
- Add the chopped tomatoes and beef broth and stir to combine.
- Reduce the heat to low-medium and place a lid on the skillet or pot, slightly ajar and let simmer for about 30 minutes.
- Remove the lid and increase the heat to medium and cook for another 30 minutes to reduce the liquid and until the chili is thick.
Notes
- The cocoa powder adds a bit of depth and richness to the flavor of the chili, also helping to enhance the spices, and without actually adding any note of chocolate. You can omit it from the chili if you'd like, but I encourage you to give it a try!
- If you want to add a can of beans to your chili, add another ½ cup of beef broth or tomato sauce to the pot so there is enough liquid to balance them.
- Taste the chili halfway through the cooking process and adjust the amount of chipotle peppers, chili powder, and/or cayenne to suit your desired level of spiciness.
- If you can't find cans of chipotle peppers in adobo sauce, substitute it with 1-2 teaspoons of chipotle powder or smoked paprika.
- Store leftovers in a food container in the fridge and reheat leftovers in the microwave or in a pot on the stovetop.
- Freeze in a freezer-safe container or resealable bag for up to 6 months. Defrost it in the fridge before heating, or reheat it straight from frozen in a pan or pot over low until heated through.
- Garnish your chili with sliced avocado, sour cream/Greek yogurt, grated cheddar, fresh sliced jalapeno peppers, strips of tortilla chips, chopped cilantro.
- Serve the chili with cornbread, bread sticks, tortilla chips, and/or a fresh salad. Also delicious on rice!
**This post was originally published June 18th, 2017 and republished October 7th, 2025 with an updated recipe, new writing, and new photos.
Corail says
Hey Lisa,
I just try your recipe and my family loved it !
Keep going, best wish From Paris (France) !
Bonjour, Corail! Thank you so much for your comment and I'm so glad your family liked it!