This Mexican chili recipe brings you a warm, hearty bowl loaded with bold spices, tender beef, and rich tomato flavor, all simmered together until the texture is thick, comforting, and deeply satisfying.
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Why You’ll Love This Mexican Chili Recipe
This chili is everything comfort food should be: rich, flavorful, and packed with wholesome ingredients that fit perfectly into a family dinner lineup. It uses simple pantry staples, warms you from the inside out, and tastes even better the next day. Whether you’re cooking for a weeknight meal, game day, or meal prep, this version delivers consistent results and crowd-pleasing flavor every time.
Ingredients for Mexican Chili Recipe
Chili Base
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 jalapeños, seeded and diced
- 1 ½ teaspoons sea salt (plus more to taste)
- 4 garlic cloves, minced
- 2 pounds lean ground beef
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can diced tomatoes, undrained
- ½ cup water
- 1 tablespoon beef bouillon or roasted beef base
- 1 (14.5-ounce) can kidney beans, drained and rinsed
- Ground black pepper, to taste
Finishing & Toppings
- Fresh cilantro, chopped
- Optional: shredded cheddar, sour cream, chopped onions, tortilla strips, lime wedges
Ingredient Notes (Swaps & Helpful Adjustments)
- Ground Beef Alternatives: You can use ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian-friendly version.
- Heat Level: Keep the jalapeño seeds for extra heat or replace them with green chiles for a milder flavor.
- Broth Substitute: If you prefer not to use bouillon, replace the water + bouillon with ½ cup beef or vegetable broth.
- Beans: Kidney beans are classic, but black beans or pinto beans also work beautifully.
- Freshness Boost: A splash of apple cider vinegar or lime juice brightens the chili just before serving.
- Smokiness: If smoked paprika is unavailable, use regular paprika with a tiny pinch of chipotle powder.
Step-by-Step Instructions
Step 1 – Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for about 2 minutes. Add jalapeños and continue cooking 2–3 more minutes until the onions soften. Sprinkle in the salt, then stir in the garlic and cook for 30 seconds until fragrant.
Step 2 – Brown the Beef
Add the ground beef to the pot. Cook for about 8 minutes, breaking it apart with a spoon, until all the pink color is gone and the meat is nicely browned.
Step 3 – Add Spices & Tomato Paste
Stir in the cumin, oregano, smoked paprika, and cayenne. Let the spices toast for about 2 minutes to release their full aroma. Add the tomato paste and mix until well combined with the beef.
Step 4 – Build the Chili Base
Pour in the diced tomatoes with their juices, water, and bouillon. Add the kidney beans and stir everything together. Increase the heat to bring the mixture to a gentle boil.
Step 5 – Simmer Low and Slow
Reduce the heat to low and simmer uncovered for 1 ½ hours, stirring occasionally. This reduces the liquid, thickens the chili, and develops deep, rich flavor.
Step 6 – Taste & Finish
Taste and adjust salt, pepper, and heat levels as needed. Stir in a bit of lime juice if you want brightness. Serve topped with cilantro and your favorite garnishes.
Ultimate Mexican Chili Recipe for Food Lovers
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
Description
A bold, smoky, and deeply flavorful Mexican-style chili made with lean ground beef, jalapeños, warm spices, and kidney beans—simmered low and slow for a thick, hearty texture that’s perfect for weeknights or game day.
Ingredients
- Chili Base:
- 2 tbsp olive oil
- 2 medium yellow onions, chopped
- 2 jalapeños, seeded & diced
- 1½ tsp sea salt (plus more to taste)
- 4 garlic cloves, minced
- 2 lbs lean ground beef
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes, undrained
- ½ cup water
- 1 tbsp beef bouillon (or roasted beef base)
- 1 (14.5 oz) can kidney beans, drained & rinsed
- Black pepper to taste
- Finishing & Toppings:
- Fresh cilantro, chopped
- Optional: shredded cheddar, sour cream, chopped onions, tortilla strips, lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium. Add onions; cook 2 min. Add jalapeños; cook 2–3 min until soft. Add salt and garlic; cook 30 seconds until fragrant.
- Brown beef: Add ground beef. Cook 8 min, breaking apart, until fully browned.
- Add spices: Stir in cumin, oregano, smoked paprika, and cayenne. Toast 2 min. Add tomato paste; mix well.
- Build base: Add diced tomatoes (with juice), water, bouillon, and beans. Stir and bring to a gentle boil.
- Simmer: Reduce heat to low. Simmer uncovered 1½ hours, stirring occasionally, until thick and rich.
- Finish: Taste and adjust salt, pepper, and heat. Add a splash of lime juice if desired. Top with cilantro and optional garnishes.
Notes
- Brown beef well for deeper flavor.
- Toast spices before adding liquid to unlock aroma.
- For vegetarian: use plant-based crumbles and veggie broth.
- For gluten-free: ensure bouillon is GF-certified.
- Flavors deepen overnight—great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Pro Tips for Success
- Brown the beef thoroughly for better flavor — don’t rush this step.
- Toast the spices in the pot before adding liquids for a richer, more aromatic chili.
- Simmer uncovered to achieve a thick, hearty consistency.
- Taste as you go — chili flavors evolve dramatically while simmering.
- Make it ahead — flavors deepen overnight, making this great for meal prep.
Flavor Variations
- Smoky Chipotle Chili: Add a spoonful of adobo sauce from chipotle peppers.
- Vegetable-Packed Chili: Stir in bell peppers, zucchini, or corn.
- Turkey & Sweet Potato Chili: Replace beef with turkey and add diced sweet potatoes for warmth and balance.
- Bean-Lover’s Chili: Mix kidney beans with pinto and black beans for a heartier, protein-rich bowl.
Serving Suggestions
- Serve over steamed rice or cilantro-lime rice.
- Spoon onto baked potatoes or sweet potatoes.
- Pair with warm cornbread or tortillas.
- Add toppings like cheddar, sour cream, avocado, green onions, or fried tortilla strips.
- Offer lime wedges for a bright finishing touch.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Cool completely, portion into freezer-safe containers, and label.
- Reheat: Warm gently in a pot over low-medium heat, or microwave in short intervals, stirring often.
- Meal Prep Tip: Freeze in individual servings for quick lunches.
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | ~310 |
| Protein | ~26g |
| Carbs | ~18g |
| Fat | ~15g |
| Fiber | ~5g |
| Sodium | ~560mg |
(Values are approximate and vary with ingredients.)
OTHER RECIPES YOU MIGHT ENJOY
- Easy No Bake Christmas Tree Cake Truffles
- Easy Chewy Coconut Cookies – Simple & Wonderful Treats
- Easy Christmas Eggnog Muffins – A Wonderful Holiday Treat
- Spiced Molasses Gingerbread Muffins
FAQ About Mexican Chili Recipe
What makes this chili “Mexican-style”?
Mexican-style chili uses flavor elements like cumin, smoked paprika, jalapeño, oregano, and a tomato base. It leans on warm spices without becoming overly hot, giving you a balance of heat, smokiness, and depth. This version also simmers uncovered, which thickens it naturally without the need for thickeners.
Can I make this chili without beans?
Yes, it works perfectly without beans. Simply leave them out and increase the beef by ½ to 1 pound or add extra vegetables like bell peppers and zucchini. The simmering process still produces a rich, naturally thick chili.
How do I make this chili spicier?
To raise the heat level, keep the jalapeño seeds, add a serrano pepper, or increase the cayenne. You can also stir in chipotle powder or diced chipotle peppers in adobo for a smoky, spicy finish.
Can I make this recipe in a slow cooker?
Definitely. Brown the beef and sauté the onions, jalapeños, and garlic first, then transfer everything to a slow cooker. Cook on High for 3–4 hours or Low for 6–7 hours. The texture will be slightly looser, so remove the lid near the end to thicken if needed.
Is this chili gluten-free?
Yes — this chili is naturally gluten-free as long as your bouillon or broth is certified gluten-free. Always double-check product labels if cooking for someone with dietary needs.
Final Thoughts
This Ultimate Mexican Chili Recipe for Food Lovers delivers bold flavor, wholesome ingredients, and a comforting bowl that’s perfect for any time you want a hearty homemade meal. Whether you enjoy it mild or spicy, classic or loaded with toppings, it’s a recipe you’ll keep coming back to. For more inspiration, check out this Delicious Marry Me Chicken Soup—Creamy & Simple, or explore more on Pinterest for your next meal idea!