Garlic Chipotle Ranchero Chili With Pinto Beans

Why You’ll Love This Recipe

• Big, bold flavor: smoky chipotle, lots of garlic, and warm spices in a rich, tomato-forward base.
• Flexible protein: use ground beef for richness or ground turkey for a lighter bowl.
• Hearty and satisfying: pinto beans add creaminess and extra fiber, making this a complete meal in a bowl.
• Great for weeknights or meal prep: comes together in about an hour and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 1 jalapeño, 6 cloves garlic, 1 lime, fresh cilantro, optional green onions (scallions)
• Dairy: Sour cream or Mexican crema, shredded cheddar or Monterey Jack or crumbled cotija cheese
• Pantry: Olive or neutral oil, 1 1/2 lb ground beef or turkey, tomato paste, canned chipotle peppers in adobo, crushed tomatoes, diced tomatoes, pinto beans, low-sodium chicken or beef broth, ground cumin, smoked paprika, dried oregano (Mexican if possible), salt, black pepper, sugar or honey, optional tortilla chips or warm tortillas

Full Ingredients

Garlic-Chipotle Ranchero Chili

• 2 tbsp olive oil or neutral oil (such as canola or avocado)
• 1 large yellow onion, diced small (about 2 cups)
• 1 jalapeño, seeded and minced (leave some seeds for more heat, optional)
• 6 cloves garlic, minced
• 1 1/2 lb (680 g) lean ground beef or ground turkey
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 3 tbsp tomato paste
• 1–2 chipotle peppers in adobo, minced (start with 1 for mild-medium heat)
• 2 tbsp adobo sauce from the chipotle can
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano preferred)
• 1/2 tsp ground coriander (optional but nice for depth)
• 1 (28 oz / 800 g) can crushed tomatoes, preferably fire-roasted
• 1 (15 oz / 425 g) can diced tomatoes, preferably fire-roasted
• 2 (15 oz / 425 g each) cans pinto beans, drained and rinsed
• 1 1/2 cups (360 ml) low-sodium chicken or beef broth
• 1 small bay leaf (optional)
• 1 tsp sugar or honey (to balance acidity; adjust to taste)

For Serving (Optional but Recommended)

• Fresh cilantro, chopped
• Lime wedges
• Sour cream or Mexican crema
• Shredded cheddar, Monterey Jack, pepper Jack, or crumbled cotija
• Sliced green onions (scallions)
• Tortilla chips, warm tortillas, or cooked rice

Step-by-Step Instructions

Step 1: Prep the aromatics and toppings

Dice the onion, mince the jalapeño (removing seeds and ribs for milder heat), and mince the garlic. Set them in separate piles so you can add them at the right time. Rinse and roughly chop the cilantro for serving. Cut the lime into wedges, grate or crumble the cheese, and prep any other toppings you like so they are ready when the chili is done.

Step 2: Brown the meat

In a large, heavy-bottomed pot or Dutch oven (5–6 quarts), heat the oil over medium heat for about 1 minute. Add the diced onion and minced jalapeño. Cook, stirring occasionally, until the onion is translucent and just starting to turn golden at the edges, 5–6 minutes.

Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned. Immediately add the ground beef or turkey, breaking it up with a wooden spoon. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring and crumbling, until the meat is no longer pink and any released liquid has mostly evaporated, about 7–9 minutes. The meat should be lightly browned in spots; if using turkey, look for small golden bits rather than pink areas. At this point the meat will be well above 160–165°F (71–74°C), which is safe for ground meats.

Step 3: Build the garlic-chipotle ranchero base

Reduce the heat slightly if the bottom of the pot looks very dry. Stir in the tomato paste, minced chipotle peppers, and adobo sauce. Cook, stirring constantly, for 2–3 minutes. The tomato paste will darken slightly and coat the meat and onions; this toasting step deepens the flavor and builds that ranchero-style base.

Sprinkle in the cumin, smoked paprika, oregano, and ground coriander (if using). Cook for another 1–2 minutes, stirring, to bloom the spices. You should smell a strong, warm, smoky aroma. If anything starts to stick or scorch, reduce the heat to medium-low and add 1–2 tbsp of broth to loosen the browned bits.

Step 4: Add tomatoes, beans, and broth

Pour in the crushed tomatoes, diced tomatoes (with their juices), and the broth. Stir well, scraping the bottom of the pot to release any browned bits into the sauce. Add the drained and rinsed pinto beans and the bay leaf, if using. Stir in 1 tsp sugar or honey to gently balance the acidity of the tomatoes without making the chili sweet.

Bring the mixture up to a simmer over medium-high heat. Once you see steady small bubbles breaking the surface, reduce the heat to low or medium-low to maintain a gentle simmer, around 185–205°F (85–96°C). The chili should be bubbling softly, not vigorously boiling.

Step 5: Simmer to develop flavor

Simmer the chili uncovered for 25–30 minutes, stirring every 5–10 minutes to prevent sticking. The sauce will gradually thicken and darken slightly, and the flavors will meld into a rich, smoky, tomato-forward base. If the chili ever seems too thick and starts to catch on the bottom, stir in an extra 1/4 cup of broth or water at a time.

After about 20 minutes of simmering, taste a spoonful (carefully, it will be hot) and adjust the heat as desired. For more smoke and spice, finely mince another half chipotle pepper or add 1–2 tsp more adobo sauce and stir it in. Continue simmering until the chili has the body you like; it should be thick enough that a spoon leaves a brief trail when dragged through the pot.

Step 6: Adjust seasoning and serve

Turn off the heat and remove the bay leaf, if used. Taste the chili and adjust the seasoning: add more salt if it tastes flat, more black pepper for gentle warmth, a squeeze of lime juice if it feels heavy, or a pinch more sugar if it is overly sharp from the tomatoes. This final adjustment is where the flavors really pop.

Ladle the hot chili into bowls. Garnish with a spoonful of sour cream or crema, a sprinkle of shredded cheese or crumbled cotija, chopped cilantro, and sliced green onions. Serve with lime wedges on the side and tortilla chips, warm tortillas, or rice. The chili will thicken further as it cools; you can thin leftovers with a splash of broth or water when reheating.

Pro Tips

• Control the heat with chipotle and jalapeño. Start with 1 chipotle pepper and a seeded jalapeño for mild-medium heat. Add more chipotle or some jalapeño seeds if you like it spicier.
• Bloom the tomato paste and spices. Taking a few minutes to toast the tomato paste and spices in the fat before adding liquids brings out a deep, ranchero-style flavor that you cannot get by just stirring everything together.
• Choose your meat wisely. Use 90–93% lean ground beef for a richer chili, or ground turkey for a lighter version. If using very lean turkey, do not skip the oil; it helps develop flavor and keeps the texture tender.
• Let it gently simmer, not boil hard. A soft simmer (small bubbles) keeps the beans creamy and prevents them from breaking apart while the flavors concentrate.
• Make it ahead if you can. Like most chilis, this one tastes even better after resting in the fridge overnight, as the garlic, chipotle, and cumin have more time to meld into the tomato base.

Variations

• Vegetarian version: Skip the meat and add an extra can of pinto beans plus a can of black beans or kidney beans. Use vegetable broth instead of chicken or beef. You can add 1 cup of diced bell peppers or corn for more texture.
• Extra smoky ranchero chili: Use all fire-roasted tomatoes, add 1/2 tsp additional smoked paprika, and stir in a splash (1–2 tsp) of liquid smoke at the end if you like a strong smoke profile.
• Slow cooker adaptation: Brown the meat with onions, jalapeño, garlic, tomato paste, chipotle, and spices on the stove. Transfer to a slow cooker, add the tomatoes, beans, and broth, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Storage & Make-Ahead

Let the chili cool to room temperature (no more than 2 hours on the counter), then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave in 60–90 second bursts, stirring between each burst.

For longer storage, freeze the chili in freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating, or thaw gently in a covered pot over low heat with a bit of added water or broth. Add fresh toppings like lime, cilantro, and dairy-based garnishes after reheating for the best flavor and texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings made with 90% lean ground beef (without toppings): about 430 calories; 32 g protein; 35 g carbohydrates; 17 g fat; 10 g fiber; 8 g sugar; 900 mg sodium. Using ground turkey will slightly reduce the fat and calories. Actual values will vary depending on the specific products and toppings you use.