South West Chipotle Chili

sue bronner


Chili is always a crowd pleaser, and this recipe delivers a kicked-up Southwest flavor! The spicy blend of peppers and spices is sure to be a hit at your next gathering.


★★★★★ 1 vote

30 Min
2 Hr


  • 1 lb
    ground beef
  • 3-4 medium
    links of chirizo sausage
  • 1 medium
    pablano pepper
  • 3-4 small
    serrano chiles
  • 3-4 small
    sweet peppers
  • 3 medium
    chipotle peppers in adobo sauce
  • 1 Tbsp
    adobo sauce
  • 1 medium
    onion, chopped
  • 3 can(s)
    15 oz canned diced tomatoes for chili
  • 1 can(s)
    14.5 oz canned stewed tomatoes
  • 1 can(s)
    15 oz tomato sauce (plus addt'l water as needed)
  • 1 can(s)
    15 oz canned black beans
  • 1 can(s)
    16 oz canned kidney beans
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    cayenne pepper
  • 2 Tbsp
    hot sauce of choice
  • 1 Tbsp
  • ·
    salt and pepper to taste

How to Make South West Chipotle Chili


  1. Prep:
    In a large skillet over medium high heat, brown the ground beef and chirizo until cooked through.
    Chop all veggies and peppers; open canned beans, drain liquid and rinse.
  2. In a large stock pot over medium heat, add meats, veggies, peppers, canned items and spices - simmer for 2 hour. Salt and pepper to taste.

Printable Recipe Card

About South West Chipotle Chili

Course/Dish: Beef Chili

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