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Chipotle peppers and stout beer give this crock pot chili recipe a rich smokey flavor, it’s quick and easy to prepare in a slow cooker, making it perfect for weeknight dinners!

Is October “National Chili Month” because if it isn’t, I think it should be!

Ok, just verified, Food.com says National Chili Month is October 14th… um what? Wait, isn’t that a day, not a month? I’m a little confused, so I’m just going to use the powers vested in me (AKA my magical imaginary food blogging powers) to pronounce October, National Chili Month!

Yay, there we go, all settled!

Now that that’s taken care of, let’s talk about chili!

From Buffalo Cheddar Cornbread Chili Pie to Whitney’s Pepper Fiesta Vegetarian Chili to this Chipotle Stout Crock Pot Chili, I love a good bowl of chili in the cooler fall and winter months!

I served this crock pot chili with a side of Jalapeño Cheddar Focaccia Bread for dipping. I’m not saying that you have to do this, but I’m definitely saying that you should!

Chipotle Stout Crock Pot Chili Ingredients

1 tbsp olive oil

½ large onion (chopped)

4 cloves garlic (minced)

1 lb ground beef

1 can (28 oz) diced tomatoes

1 can (15.5 oz) kidney beans

2 chipotle peppers in adobo (diced)

12 oz stout beer

1 tsp adobo sauce from chipotle peppers

1 tbsp brown sugar

1 tsp black pepper

1 tsp paprika

1 tsp cumin

1 tsp kosher salt

Chipotle Stout Crock Pot Chili Instructions

Pour the olive oil into a large skillet over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low.

Pour the stout beer over the chili.

Mix together, then add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt.

Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Hey, remember that Jalapeño Cheddar Focaccia Bread I was talking about? While the crock pot chili is cooking, this is the perfect time to whip up this delicious homemade bread to dip in the chili… YUM!

See, there it is ↓ (well, a little to the right, but you get my point!) doesn’t that look oh-so-tasty?

I experimented with a few different toppings for this chili. A little cheddar cheese freshly grated on top, a must, then I added some diced avocado, hello creamy goodness!

I ended up also adding pickled jalapeños for a little extra spice! I’m also a fan of sour cream and a little salsa on top of chili.

What’s your favorite chili topping?

I guarantee you, no matter how you top it, this little twist on chili is going to be a new favorite!

Don’t forget to pin this Chipotle Stout Chili for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Print Recipe Pin Recipe 5 from 1 vote Chipotle Stout Crock Pot Chili Chipotle peppers and stout beer give this crock pot chili recipe a rich smokey flavor, it's quick and easy to prepare in a slow cooker, making it perfect for weeknight dinners! Ingredients 1 tbsp olive oil

1 cup onion , diced

, 4 cloves garlic , minced

, 1 lb ground beef

28 oz can diced tomatoes

15.5 oz can kidney beans , drained & rinsed

, 2 chipotle peppers in adobo sauce diced

12 oz stout beer

1 tsp adobo sauce from chipotle peppers

1 tbsp brown sugar

1 tsp black pepper

1 tsp paprika

1 tsp cumin

1 tsp kosher salt Instructions Add the olive oil to a large skillet over medium heat.

Add the onion, sauté 4-5 minutes, then add the garlic.

Sauté 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low.

Pour the stout beer over the chili.

Stir together, then add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt.

Stir together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours. Video Nutrition Facts Calories 340 kcal (17%) Carbohydrates 24 g (8%) Protein 19 g (38%) Fat 18 g (28%) Saturated Fat 6 g (30%) Cholesterol 54 mg (18%) Sodium 901 mg (38%) Potassium 713 mg (20%) Fiber 6 g (24%) Sugar 8 g (9%) Vitamin A 404 mg (8%) Vitamin C 16 mg (19%) Calcium 89 mg (9%) Iron 4 mg (22%) Did you make this recipe? Tag @WhitneyBond on Instagram and hashtag it #WBRecipes

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