Emily's Chipotle Chili Recipe - Allrecipes.com
Emily's Chipotle Chili Recipe
  • READY IN 8+ hrs

Emily's Chipotle Chili

Recipe by  

"The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs 15 mins

    8 hrs 35 mins


  1. Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
  2. Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2007

My boyfriend and I made this recipe last night and we LOVED IT!!! We made a few variations: we substituted spicy chicken sausage for pork sausage, fiery roasted tomatoes for plain tomatoes, doubled the chipotle peppers in adobo sauce (which I thought would be hard to find, but were at a regular grocery store!), left out the coriander because my boyfriend hates cilantro. It was spicy, smokey and wonderful - huge hit and we will make again!

Most Helpful Critical Review
Nov 17, 2010

Tasty. Too much meat in my opinion...and I only used 2 of the 3 pounds. Increasing the chipotles is a good idea if you like things a little spicier. Overall thought this recipe was too acidic. Maybe the ratio of the ingredients needs to be adjusted.

Mar 10, 2008

I adjusted the seasonings to suit our taste (threw in a couple of Knorr tomato and chipotle bouillon cubes), and had to add about a cup of water as it was very very thick. This turned out to be one of the best chilis I have ever made. Served it with jalepeno cornbread. Thanks, emily!

Dec 21, 2010

I'm on an obsessed mission to sample as many AR Chili recipes as I can possibly stand (or well, until heartburn catches up to me, or I wipe the bean inventory from my grocery store) and I am So.Very.Glad that I tried this one out tonight! I went heavier on the chipotles, sauteed bell pepper w/ the onion and garlic, and used 2 cans of beans. (What I had on hand ~ Great Northern and Black.) While the end result was a *touch* too thick for my taste-texture (would be perfect over a baked potato or fries though!), I wouldn't change a thing. Really, the chipotles MAKE this chili outstanding and a 5-star keeper in my book! Oh and we ate our's w/ tortilla chips, green onion, and grated cheddar. Already salivating thinking of the leftovers tomorrow ... or tonight if I get a chilitch. e.g. chili itch. Thanks Emily for introducing me to the wonderfulness of using chipotles canned in adobo as a knockout addition to chili!

Oct 22, 2007

We loved this chili. I did however double the amount of chipotle peppers and sauce because we liked a little more spice

May 20, 2008

I have to 5 star this one although I really only used it as a base because it was the only Slow Cooker chile that sounded good so I didn't follow the recipe exact. I made the following variations.. Meat: 1.5lbs 90% lean beef and 1lb ground turkey (we were looking for healthy chile). Dropped the chipotle peppers and only had about 4 tablespoons of chile powder in the pantry so that's all it got. My wife and I are hot food whimps so that was enough for both of us. I also used pre-minced garlic (in oil) since I didn't feel like buying a whole head for 2 cloves. I also only used half an onion because a "large onion" here is HUGE so 1/2 of one was a good cup of onions. I did use the red kidney beans as well. The final product was AWESOME, the combination didn't need any additional water or anything like others have done, but I did use less meat. I realize I took the chipotle out of the Chipotle Chili, but like I said I was really just looking for a good base crock-pot recipe for chile and this more than qualified.

Dec 30, 2010

I used the entire can of Adobo Peppers, including the sauce. It added quite the kick, but it tasted fantastic.

Feb 15, 2011

I thought this was great, however next time I will probably omit entirely the 1tsp of salt - I found it to be quite salty, even though I made sure to use low-sodium ingredients where possible. Overall I thought it was great, but not quite spicy enough with mild italian sausage and 2 adobo peppers. The only other changes I made were instead of using two lbs of meat I opted to use an extra can of black beans as I prefer to lean slightly more to the vegetarian side of things.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1476 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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