Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb beef chuck, cut into 1-inch cubes
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2–3 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp unsweetened cocoa powder
- 2 cups low-sodium beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 bay leaf
- 1 1/4 lb sweet potatoes, peeled and cut into 3/4-inch cubes
- 1–2 limes (2 tbsp juice), plus wedges
- 4 scallions, thinly sliced
- 1 cup (4 oz) sharp cheddar, shredded
Do This
- 1) Season beef with 1 1/2 tsp salt and 1 tsp pepper; pat dry.
- 2) Brown beef in 2 tbsp oil over medium-high in a Dutch oven, 6–8 min total; remove.
- 3) Sauté onion and bell pepper 5 min; add garlic 1 min. Stir in chipotle, chili powder, cumin, paprika, oregano, and cocoa 30 sec.
- 4) Add broth to deglaze; stir in crushed and diced tomatoes and bay leaf. Return beef; simmer gently (about 190–200°F) covered 60 min.
- 5) Add sweet potatoes; simmer uncovered 30–40 min until beef is tender and chili is thick. Season to taste.
- 6) Off heat, stir in 2 tbsp lime juice and half the scallions.
- 7) Serve hot with shredded cheddar, remaining scallions, and lime wedges.
Why You’ll Love This Recipe
- Deep, smoky heat from chipotle balanced by the subtle bitterness of cocoa and bright lime.
- Tender beef chuck and naturally sweet cubes of sweet potato make every bite hearty and satisfying.
- One-pot, weeknight-friendly simmer with make-ahead perks—tastes even better the next day.
- Customizable heat level and easy to scale for a crowd.
Grocery List
- Produce: Yellow onion, green bell pepper, garlic, sweet potatoes, limes, scallions
- Dairy: Sharp cheddar
- Pantry: Beef chuck, olive oil, chipotle in adobo, chili powder, ground cumin, smoked paprika, dried oregano, unsweetened cocoa powder, beef broth, crushed tomatoes, fire-roasted diced tomatoes, bay leaf, kosher salt, black pepper
Full Ingredients
Beef & Aromatics
- 2 lb (910 g) beef chuck, cut into 1-inch cubes
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
Tomatoes & Liquid
- 2 cups (480 ml) low-sodium beef broth
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
- 1 bay leaf
Spices & Depth
- 2–3 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce (adjust to heat preference)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp unsweetened cocoa powder
- Optional: 1 tsp dark brown sugar, if tomatoes taste very acidic
Sweet Potatoes & Finish
- 1 1/4 lb (570 g) sweet potatoes, peeled and cut into 3/4-inch cubes
- 1–2 limes (about 2 tbsp fresh lime juice), plus extra wedges for serving
- 4 scallions, thinly sliced (white and green parts divided)
- 1 cup (4 oz / 115 g) sharp cheddar, shredded
- Optional garnish: chopped cilantro
Step-by-Step Instructions
Step 1: Season and prep the beef
Pat the beef chuck cubes very dry with paper towels—this helps them brown beautifully. Toss with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside while you prep the vegetables and measure the spices.
Step 2: Brown the beef
Heat a large Dutch oven over medium-high heat. Add the olive oil, then brown the beef in 2–3 batches, 2–3 minutes per side, until well-seared with deep brown edges (6–8 minutes total). Do not overcrowd the pot. Transfer browned beef to a bowl and keep the rendered juices.
Step 3: Build the aromatic base
Lower heat to medium. Add the onion and bell pepper to the pot with a pinch of salt; sauté until softened and lightly golden, about 5 minutes. Stir in the garlic and cook 1 minute. Add the chipotle, adobo sauce, chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir constantly for 30 seconds to bloom the spices and toast the cocoa.
Step 4: Deglaze and start the simmer
Pour in 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot (the fond adds flavor). Add the remaining broth, crushed tomatoes, diced tomatoes, and bay leaf. Return the beef and any accumulated juices to the pot. Bring to a gentle simmer, then cover and maintain a bare simmer at about 190–200°F if you can monitor temperature. Simmer for 60 minutes, stirring occasionally.
Step 5: Add sweet potatoes and thicken
Stir in the sweet potato cubes. Continue simmering uncovered, stirring occasionally, until the beef is fork-tender, the sweet potatoes are just tender, and the chili has thickened to a hearty consistency, 30–40 minutes. If it looks too thin, simmer uncovered an extra 10–15 minutes; if too thick, splash in more broth or water.
Step 6: Brighten and balance
Remove and discard the bay leaf. Off the heat, stir in 2 tablespoons fresh lime juice and half the sliced scallions. Taste and adjust seasoning with additional salt, pepper, or a pinch of brown sugar if the tomatoes are very tangy. For more heat, add a bit more adobo sauce.
Step 7: Serve with cheddar and scallions
Ladle the chili into warm bowls. Sprinkle generously with shredded sharp cheddar, the remaining scallions, and cilantro if using. Serve with lime wedges for squeezing over the top.
Pro Tips
- Dry before you fry: Moisture prevents browning. Pat beef cubes dry for a deep, flavorful sear.
- Bloom spices and cocoa: Toasting the spices and cocoa briefly in oil intensifies aroma and adds a subtle mole-like depth.
- Gentle simmer = tender beef: Keep the chili at a gentle burble, around 190–200°F, to avoid tough meat.
- Add sweet potatoes late: They cook in 30–40 minutes; adding them at the end preserves shape and texture.
- Oven option: After Step 4, cover and bake at 325°F for 1 1/2 to 2 hours, adding sweet potatoes for the final 35 minutes.
Variations
- Bean lover’s version: Stir in 1 can (15 oz) drained black beans during the last 10 minutes for extra fiber and heft.
- Turkey chili swap: Use 2 lb ground turkey; brown lightly (do not over-crumble) and reduce simmer time by 20 minutes.
- Extra smoky: Add 1 tsp liquid smoke or replace green bell pepper with poblano for a deeper roasted flavor.
Storage & Make-Ahead
Chili tastes even better the next day. Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen. Add fresh lime, scallions, and cheddar after reheating so the flavors stay bright.
Nutrition (per serving)
Approximate: 625 calories; 37 g protein; 34 g carbohydrates; 33 g fat; 6 g fiber; 1,150 mg sodium (varies by broth, salt, and cheddar). Values are estimates.
