Five-Alarm Chili with Ancho and Chipotle
Deep, layered chili balancing smoky ancho and chipotle heat with beef, beans, and spiced complexity. Ancho chiles are bloomed then blended into a rich sauce base; chipotle adds sustained heat and depth. Ground beef is browned separately for texture, then combined with caramelized onions, garlic, and warm spices (cumin, oregano, coriander, cayenne). Beer adds body and cuts richness. Simmer low and slow to meld flavors. Serve with cornbread, rice, or toppings like sour cream and cheese. This version emphasizes the ancho-chipotle pairing over typical all-powder approaches, creating fuller chile flavor with moderate-to-high heat.
Ingredients
- 2 ounce ancho chiles, stems and seeds removed, flesh torn into 1-inch piecesdried guajillo chiles2 ouncespice
earthier, slightly less fruity
- 3 ½ cup water, divided (1.5 and 2)
- 1 28-ounce can whole peeled tomatoes, with juice
- ¾ cup crushed corn tortilla chips
- ¼ cup canned chipotle chiles in adobo sauce
- 2 teaspoon adobo sauce
- 2 tablespoon vegetable oil, divided
- 2 pound ground beef, 85% lean
- salt, to taste
- pepper, to taste
- 2 pound onion, chopped fine
- 2 jalapeno chiles, stemmed, seeds reserved, minced
- 6 clove garlic, minced
- 2 tablespoon ground cumin
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoon ground coriander
- 2 teaspoon sugar
- 1 teaspoon cayenne pepper
- 1 ½ cup beer
- 3 15-ounce can pinto beans, rinsed
Instructions
- 1
Microwave ancho chiles with 1.5 cups water in microwave-safe bowl until softened, about 2.5 to 3 minutes. Drain and discard liquid.
- 2
Blend softened anchos, canned tomatoes with juice, remaining 2 cups water, tortilla chips, and chipotle in adobo until smooth. Set aside.
- 3
Heat oil in Dutch oven until smoking. Add ground beef with salt and pepper; brown thoroughly, breaking into pieces, 10 to 15 minutes. Drain in colander.
- 4
Add remaining oil to pot. Saute onions and jalapenos with seeds until browned, about 5 minutes.
- 5
Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne. Cook until fragrant, about 30 seconds.
- 6
Pour in beer and bring to simmer. Add beans, ancho-tomato mixture, and browned beef.
- 7
Return to simmer, cover, reduce to low heat. Cook 50 to 60 minutes, stirring occasionally.
Tips
Don't skip browning beef separately; it develops color and flavor before combining, preventing gray, steamed meat in the final chili.
Reserve jalapeno seeds before mincing; add them back to control heat level. Remove partway through or at end if too spicy.
Ancho-tomato base can be made 1 day ahead; store covered. Blend fresh when ready to combine with other ingredients.
Good to Know
Cover and refrigerate up to 4 days. Flavors deepen overnight. Reheat gently on stovetop, stirring occasionally, adding water if thickened.
Prepare ancho-tomato blend 1 day ahead. Brown beef and prep aromatics up to 8 hours ahead; store separately covered. Assemble and simmer same day.
Ladle into bowls. Top with sour cream, shredded cheddar, diced onion, cilantro, jalapeño slices, or oyster crackers. Serve with cornbread, rice, or over baked potatoes.
Common Mistakes
Skip browning beef properly to avoid gray, underseasoned meat; use high heat and don't crowd the pot.
Add all spices without blooming to avoid flat, dusty flavor; toast briefly in fat after onions soften.
Simmer too hot and uncovered to avoid overly thick, scorched chili; keep low, covered, stir often.
Substitutions
earthier, slightly less fruity
FAQ
Can I make this milder?
Reduce cayenne to 0.25 teaspoon, use 1 chipotle instead of full amount, remove jalapeno seeds entirely, or sub guajillo for ancho. Add heat gradually at the end.
Can I freeze it?
Yes. Cool completely, transfer to freezer bags or containers, and freeze up to 3 months. Thaw overnight in fridge. Reheat on stovetop; chili may thicken, so add broth or water to reach desired consistency.
What if my chili is too thick?
Stir in water, beef broth, or beer in small increments during final 10 minutes. If too thin after cooking, remove lid and simmer uncovered 10-15 minutes more.