Mexican Chili

This hearty Mexican Chili recipe is packed with protein and so much flavor. Made with ground beef, kidney beans, and a plethora of authentic spices, this simple one-pot recipe makes the chilly winter bearable. Makes great leftovers to eat through the week, and don’t forget to add those fresh toppings!

What Makes This Chili Recipe Different

• There’s no secret that I love Mexican food, and I add this chili to my regular meal planning in the winter. It’s a crazy easy one-pot meal and it offers a whopping 45 grams of protein, so it’s also super healthy!
• It’s full of incredible flavors from 5 different spices, fire-roasted tomatoes, sautéed onion, and red enchilada sauce. it’s not boring or same-same, and you can even rotate the toppings, like adding extra fire with jalapeños, a different such as Monterey Jack for or smoked Gouda.
• I’m a lady who likes make-ahead meals, in fact, my whole life rotates around them so I can still get nutritious food on the table while driving kids back and forth. Chili is a smart make-ahead meal, and it reheats really well, so make a big batch at the beginning of the week to carry you through to the weekend.

Cheryl’s Tested Notes & Tips

• Don’t rush the spices! That 1–2 minute step after adding the tomato paste, chili powder, oregano, cumin, and cayenne is ridiculously important. You want to keep stirring so the ground spices don’t scorch, because if that happens the chili will taste bitter and acrid (ewww).
• You might want to watch consistency at the end. This can be tricky but we want the right texture. If the chili looks thinner than you’d like after 20–30 minutes of simmering covered, remove the lid and let it simmer uncovered for about 5–10 minutes. If it gets too thick, stir in a splash of broth or water until it’s just right.
• Want slow cooker Mexican chili? It’s easy; brown the ground beef in a skillet first, then add the beef to your Crockpot with the diced tomatoes, kidney beans, spices, tomato paste, onion, garlic, and enchilada sauce. Stir to incorporate everything, then cover and cook on low 6- 8 hours or high 3-4 hours. Portion into bowls, add your toppings, and enjoy!

Ingredient Notes

• Lean ground beef works best here! Since it adds plenty of richness without leaving the chili overly greasy. If you end up using a higher-fat ground beef, you may want to drain off some of the excess fat after browning.
• Kidney beans are a classic, of course! But if you want to be anti-classic, black beans or pinto beans make a hearty chili, too!
• Use a standard chili powder seasoning blend. Its flavor and heat level can vary by brand, so use your fave one. The cayenne adds an extra kick of heat, but you could leave it out if you wanted to.
• We always want fire-roasted tomatoes. They seriously bring a smoky, deeper flavor than regular diced tomatoes. And don’t drain them, since the juices provide much of the liquid for the chili.
• You can adjust the red enchilada sauce. Choose a mild, medium, or hot sauce depending on how much heat you want in the chili.
• Unable to find Mexican Oregano? Just replace it with marjoram, but it’s easy to find, as most grocery stores have a Latin food section.

Ways to Eat This Mexican Chili

• With delicious cornbread. A classic chili pairing and great for soaking up every last bit of sauce!! Check out our Instant Pot cornbread recipe.
• Crispy Garlic bread: This is my personal favorite.. that buttery, garlic bread is SO perfect for dipping into the rich chili. We have an Air Fryer garlic bread that’s delicious and easy!
• Tortilla chips. These are soo good on the side for scooping, or crumble them over the chili for an extra yummy crunch.

Storage & Make Ahead

• Make Ahead: I looove this chili for making ahead, and the flavors actually get better when they sit longer. I sometimes do this for a potluck or a tailgate party, and prepare it a day ahead and then once it’s time to go, I throw it in a portable cooler, like this one.
• Fridge: If you’re just keeping this at home for the family, you can refrigerate for up to 3-4 days.
• Freezer: Chilis are some of the best meals to freeze for later, especially in the winter months! in your container or freezer bag, leave a little room for expansion, and freeze for up to 3 months.

Recipe FAQs

1. How can I make the chili thicker? Easy! When simmering, remove the lid and continue simmering for another 5-10 minutes, stirring occasionally. The excess liquid will evaporate, and the chili will naturally thicken.
2. What if my chili is too thick? Also, easy! Just stir in a bit of beef broth or water until the chili reaches a consistency you’re happy with. Add the liquid a little at a time so you don’t thin it out too much.
3. Can I make this chili less spicy? I get it, you’re only into Mexican food as a hypothesis, not a reality. Leave out the cayenne pepper and choose a mild red enchilada sauce. Another tip: use less chili powder and add more to taste afterwards.

More Easy Chili Recipes You’ll Crave

• Seafood Chili
• Bison Chili
• Keto White Chicken Chili
• Boilermaker Chili
• Slow Cooker Turkey Chili