This Creamy Chipotle Beef Broth Bowl starts with crispy caramelized ground beef seasoned with smoky spices and finished with a sweet glaze, served over fluffy jasmine rice and ladled with a creamy chipotle broth.

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After my last broth bowl, I couldn’t stop there, just thinking of all the variations I can make.

This broth bowl has a rich and savory broth that has a little heat from the chipotle peppers in adobo, it’s also infused with fresh lime juice and a splash of heavy cream. Add tangy pickled red onions and fresh cilantro on top, and every bite has something delicious going on.

Why You’ll Love This Beef Broth Bowl

Big, bold flavors. Smoky chipotle peppers, warm spices, honey, and tangy vinegar give this bowl layers of flavor without a long list of complicated ingredients. You most likely already have them in your pantry!
Crispy, caramelized beef. The ground beef gets browned in a hot skillet before being coated in a sweet and tangy glaze that reduces into delicious, caramelized bits.
A creamy, smoky broth. Beef broth, smoky chipotle peppers, adobo sauce, tomato paste, lime, and heavy cream create a rich broth with just the right amount of heat.
Easy to customize. Add your favorite toppings, adjust the spice level, or swap the rice for another grain to make each bowl your own. More on this below!

Ingredient Notes

Ground beef: I’m using 93/7 ground beef here. It has enough fat to get those crispy edges without leaving the beef overly greasy. If you’re using any other type of more fattier beef then this, your bowl is going to be filled with grease if you do not strain it after cooking.
Garlic. Freshly minced garlic adds savory flavor to both the beef and the broth. It makes a difference here, so I recommend using fresh rather than powdered.
Smoked paprika and chili powder. These give the beef its smoky, slightly spicy flavor. Smoked paprika also adds depth to the broth without overpowering the chipotle.
Honey and white wine vinegar. This combination creates a sweet and tangy glaze for the beef. As the liquid reduces, it coats the meat and helps develop those perfect caramelized bits.
Chipotle peppers in adobo sauce. These are the key to the broth’s smoky heat. Both the peppers and the adobo sauce add a deep, smoky flavor. Use fewer peppers for a milder broth or add more adobo sauce if you want extra smoky flavor. These peppers (and adobo sauce) can get really spicy so I recommend starting with a little and adding more. Remove the seeds if the peppers still contain them.
Tomato paste. A little tomato paste adds richness and helps build the savory base of the broth. Let it cook briefly with the chipotle and spices to deepen its flavor, this is my favorite way to add layers of flavor to any broth or sauce.
Beef broth. This forms the base of the creamy broth. Beef bone broth also works well if you prefer to use it.
Heavy cream. A half cup gives the broth a silky texture and balances the smoky heat from the chipotle peppers.
Fresh lime juice. Lime brightens the broth and I always recommend using fresh. Add it near the end of cooking to keep the flavor fresh.
Jasmine rice. Fluffy jasmine rice soaks up the broth beautifully.
Pickled red onions, cilantro, and lime wedges. These toppings are my personal preference that compliment the other flavors of the dish, but feel free to make it your own, although, I highly highly recommend keeping the pickled onions.

Tips for Success

Let the beef get crispy. Once you add the ground beef to the hot skillet, spread it into an even layer and leave it alone for a few minutes. Resist the urge to immediately break it apart. This is how you get those crispy browned edges.

Drain excess grease before adding the glaze. Depending on the beef you choose to use, you may have some excess fat. Drain it if needed so the honey and broth mixture can reduce properly and coat the beef rather than becoming greasy.

Let the glaze reduce completely. Once you add the beef broth, honey, and white wine vinegar, allow the liquid to simmer down until it coats the beef and begins to caramelize on the bottom of the skillet. Keep an eye on it toward the end because the honey can burn if the heat is too high, this step can happen really quick.. in a matter of seconds.

Cook the chipotle mixture before adding the broth. Give the chipotle peppers, adobo sauce, tomato paste, and smoked paprika a minute or two in the saucepan. This helps develop their flavor and gives the broth a deeper profile.

Keep the broth at a gentle simmer. Once the beef broth is added, let it simmer uncovered to give the flavors time to develop. After adding the heavy cream, avoid boiling it vigorously. A gentle simmer will help maintain a smooth, creamy texture.

Keep the beef and broth separate until serving. This is the key to getting the best texture. Store or hold the crispy beef separately, then assemble each bowl just before serving. That way, the beef keeps more of its caramelized texture instead of softening in the broth.

Assemble right before serving. These bowls are best when the rice is warm, the broth is hot, and the beef is still crispy. Add the toppings right before serving and dig in.

How To Properly Store

Refrigerator: For the best texture, store the crispy beef, creamy chipotle broth, and rice in separate airtight containers. Refrigerate within 2 hours of cooking and use within 3–4 days.
Reheating the beef: Warm the beef in a skillet over medium heat until heated through. This helps bring back some of its browned texture. You can also reheat it in the microwave, although it won’t be as crispy.
Reheating the broth: Transfer the broth to a saucepan and warm over low to medium-low heat, stirring occasionally. Avoid bringing it to a hard boil, since the cream can separate.
Reheating the rice: Add a splash of water (about 1-2 tablespoons or so) before reheating the rice in the microwave, covered (or in a saucepan over the stove) until steaming hot throughout.
Freezing: The seasoned beef can be frozen in an airtight, freezer-safe container for up to 3 months. The creamy chipotle broth can also be frozen, but its texture may change slightly after thawing because of the heavy cream. For the smoothest results, freeze the broth before adding the cream, then thaw, reheat gently, and stir in the cream just before serving.

Meal prep tip: Cook the beef, broth, and rice ahead of time, then portion them into separate containers. Keep the cilantro, lime wedges, and pickled red onions separate and add them fresh when you’re ready to eat. This keeps the toppings fresh and helps the beef maintain its texture.

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If you make these Creamy Chipotle Beef Broth Bowls, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog!