Easy Chipotle Cheddar Beef Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	35%	23%
fat	2%	1%
aromatics	31%	16%
salt	0%	0%
vegetables and beans	46%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds ground beef ((or use ground chicken or ground pork))
300 g	2 yellow onions, chopped
	2 poblano peppers, seeded and chopped
8 g	1 tablespoon chili powder
5 g	2 teaspoons chipotle chile powder
8 g	1 tablespoon garlic powder
7 g	1 tablespoon smoked paprika
4 g	2 teaspoons ground cumin
794 g	1 can (28 ounce) crushed fire roasted tomatoes
227 g	1 can (8 ounce) tomato paste
113 g	1 can (4 ounce) diced green chilies
	2-3 tablespoons Gochujang chili paste, to your taste
43 g	3 tablespoons salted butter
48 g	3 tablespoons tamari/soy sauce
600 g	2-3 cups chicken or beef broth
170 g	6 ounces cream cheese (at room temperature)
226 g	2 cups shredded cheddar cheese
411 g	1 can mixed chili beans, drained
	cilantro, green onion, avocado and Greek yogurt, for serving

Method: 1 steps, published by www.halfbakedharvest.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This one was a WINNER. And I do not like chili. Not one recipe I’ve ever tried (except Cincinnati/Skyline 3-way, which is really just a meat sauce over spaghetti). I made it vegan, using fake beef, butter, cream cheese, and cheddar. It was definitely a little ” — a cook, 5★

“Hey Tieghan, Another great recipe. Who doesn’t live Chili in the fall or anytime? The cream cheese really was a great touch made it really creamy. Right after I made it I saw the recipe for Chili and Cornbread. I was really wanting cornbread. I’d definitely ma” — a cook, 5★