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Easy Chipotle Cheddar Beef Chili

Creamy, smoky, and spicy chili made with chipotle, gochujang, cheddar, and cream cheese. A bold, comforting one-pot meal perfect for cold nights and make-ahead meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Fusion, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef or ground chicken/pork
  • 2 yellow onions chopped
  • 2 poblano peppers seeded and chopped
  • 1 tbsp chili powder
  • 2 tsp chipotle chile powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2–3 tbsp gochujang chili paste to taste
  • 3 tbsp tamari or soy sauce
  • 1 can crushed fire-roasted tomatoes
  • 1 can tomato paste
  • 1 can diced green chilies
  • 2–3 cups chicken or beef broth adjust for consistency
  • 6 oz cream cheese room temperature
  • 2 cups shredded cheddar cheese
  • 1 can mixed chili beans drained
  • 3 tbsp salted butter
  • Cilantro, green onion, avocado, Greek yogurt optional, for garnish

Equipment

  • Large Dutch oven
  • Wooden spoon
  • ladle

Method
 

  1. In a Dutch oven over medium-high heat, cook ground beef and chopped onions for 5 minutes, breaking up meat, until browned.
  2. Stir in chopped poblanos and all spices. Cook 5 minutes more until fragrant.
  3. Add tomatoes, tomato paste, gochujang, green chilies, and butter. Pour in broth and tamari. Stir to combine.
  4. Reduce heat and simmer partially covered for 1–2 hours, stirring occasionally. Add broth as needed.
  5. Stir in cream cheese, cheddar, and beans. Cook 5 more minutes until cheeses melt and chili is creamy.
  6. Serve hot in bowls with your choice of garnishes.

Notes

Use tamari for gluten-free version. Simmer longer for deeper flavor. Freeze leftovers up to 3 months. Reheat gently with broth.