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Smoky Chipotle Beef Chili with Cornbread Croutons

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A hearty, smoky beef chili with a double-smoke technique using chipotle powder and liquid smoke, topped with crispy cornbread croutons. Perfect for game day or a cozy night in.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef (80/20 blend)
  • 2 tablespoons chipotle powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (15-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 1 teaspoon liquid smoke (optional)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 3 cups leftover cornbread, cut into 1-inch cubes
  • 2 tablespoons melted butter (or olive oil for dairy-free)
  • ½ teaspoon smoked paprika (for croutons)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt (for croutons)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl, whisk together melted butter, smoked paprika, garlic powder, and salt. Add cornbread cubes and toss gently to coat. Spread in a single layer on the baking sheet. Bake for 10-12 minutes, flipping halfway, until golden and crispy. Set aside to cool.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and cook for 4-5 minutes until soft and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the pot. Break it up with a wooden spoon and let it brown undisturbed for 3-4 minutes. Stir and continue cooking until no pink remains, about 5-6 minutes total. Drain excess fat if needed, leaving about 1 tablespoon.
  5. Sprinkle chipotle powder, smoked paprika, cumin, oregano, salt, and pepper over the meat. Stir well and cook for 1 minute to toast the spices.
  6. Pour in fire-roasted tomatoes (with juices), drained kidney beans, drained pinto beans, beef broth, and liquid smoke (if using). Stir, scraping up any browned bits from the bottom.
  7. Bring to a gentle boil, then reduce heat to low. Stir in brown sugar. Simmer uncovered for 20-25 minutes, stirring occasionally. Add more broth if too thick.
  8. Remove from heat. Stir in lime juice. Taste and adjust seasoning.
  9. Ladle chili into bowls. Top generously with cornbread croutons and optional toppings. Serve immediately.

Notes

For best results, brown the meat properly without stirring too much. Start with less chipotle powder if sensitive to spice. Add cornbread croutons on top of each serving to keep them crunchy. Leftover chili tastes even better the next day.

Nutrition

Keywords: smoky chipotle beef chili, cornbread croutons, game day chili, easy chili recipe, smoky chili

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