There’s nothing quite as comforting as a steaming bowl of Mexican chili recipe made from scratch—and this version delivers big flavor with minimal fuss. Packed with ground beef, warm spices, and a rich tomato base, this chili strikes the perfect balance between hearty and approachable. Whether you’re feeding a hungry family, prepping for a potluck, or just craving a cozy dinner, this recipe comes together in one pot and fills your kitchen with irresistible aromas. Plus, it’s fully customizable for dietary preferences and ready in under 90 minutes!
Why You’ll Love This Mexican Chili Recipe
This Mexican chili recipe stands out for its deep, smoky-sweet flavor profile and straightforward method—no fancy techniques or hard-to-find ingredients required. It’s naturally gluten-free (just check your broth labels), easily made alcohol-free, and freezes beautifully for future meals. Parents love how kid-friendly it is (mild heat that you can adjust), while seasoned cooks appreciate the layered spice blend that develops during a slow simmer. Serve it solo, over rice, or with cornbread on the side—it’s a flexible, crowd-pleasing dish that earns rave reviews every time.
Ingredients for Mexican Chili Recipe
Everything you need is likely already in your pantry or easily found at any grocery store. Here’s what to gather:
Main Chili Base
- 2 pounds ground beef (85% lean for best flavor and texture)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup dark beer or substitute (see below)
- Salt and freshly ground black pepper, to taste
Optional Toppings
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Fresh chopped cilantro
- Diced red onion or green onions
- Lime wedges for squeezing
- Sliced avocado or tortilla chips
Ingredient Notes (Substitutions & Healthy Swaps)
Alcohol-free version: Replace the dark beer with 1 cup low-sodium beef broth. For extra depth, add 1 tablespoon balsamic vinegar or the juice of half a lime at the end of cooking. The acidity brightens the chili without alcohol.
Leaner option: Swap ground beef for ground turkey or chicken (add 1 tablespoon olive oil when browning to prevent dryness). For a plant-based twist, use lentils or crumbled tempeh—simmer 10–15 minutes longer.
Spice control: This recipe is mild by default. Add ½ teaspoon cayenne pepper or 1 diced jalapeño (with seeds removed) for heat. Kids and sensitive palates usually enjoy it as-is!
Tomato tip: Use fire-roasted crushed tomatoes for a subtle smokiness, or add 1 chipotle in adobo (minced) for authentic depth.
Step-by-Step Instructions
Follow these simple steps for a rich, flavorful pot of chili every time.
Step 1 – Sauté Aromatics
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Cook for 4–5 minutes until softened. Add the minced garlic and cook 1 more minute until fragrant—don’t let it brown.
Step 2 – Brown the Beef
Add the ground beef to the pot. Break it apart with a wooden spoon and cook until no pink remains (about 6–8 minutes). Drain excess fat if needed, but leave about 1–2 tablespoons to carry flavor.
Step 3 – Bloom the Spices
Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices. Then add the tomato paste and stir well, coating the meat and onions. Cook 2–3 minutes until the paste darkens slightly and smells fragrant—this “blooming” step builds deep flavor.
Step 4 – Simmer to Perfection
Pour in the crushed tomatoes, tomato sauce, and your chosen liquid (beer or broth). Stir well, scraping the bottom to lift any browned bits. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally. The longer it simmers, the richer it tastes! Season with salt and pepper to taste in the last 10 minutes.
Step 5 – Rest and Serve
Turn off the heat and let the chili rest for 10 minutes before serving. This allows the flavors to meld and the texture to thicken. Ladle into bowls and top with your favorites—cheese, sour cream, and fresh cilantro make it extra special.
Pro Tips for Success
- Don’t skip blooming the spices—toasting them in fat unlocks their full aroma and eliminates raw flavor.
- Use a mix of tomato products: tomato paste (concentrated), crushed tomatoes (texture), and sauce (smooth base) create a balanced consistency.
- Simmer low and slow: Rushing leads to thin, flat-tasting chili. Even 30 minutes helps, but 60 is ideal.
- Taste and adjust at the end—add a pinch of sugar if too acidic, or a splash of lime juice if too rich.
- Make it ahead: Chili tastes even better the next day! Cool, refrigerate, and reheat gently on the stove.
- Double the batch: Freeze half for a future weeknight win—this recipe scales perfectly.
Flavor Variations
Want to switch it up? Try these easy twists:
- Texas-Style: Skip the tomatoes and use only beef broth, beans, and extra chili powder for a leaner, meat-forward chili.
- Vegetarian Fiesta: Replace beef with 2 cups cooked black beans + 1 cup cooked lentils + 1 diced bell pepper.
- Smoky Chipotle: Add 1–2 minced chipotles in adobo sauce + 1 teaspoon cocoa powder for complex heat.
- White Chicken Chili: Swap beef for shredded chicken, use green chiles, and add Great Northern beans.
- Three-Bean Blend: Stir in 1 can each of kidney, pinto, and black beans (drained) for extra fiber and heartiness.
Serving Suggestions
This Mexican chili recipe shines as a main dish but pairs beautifully with sides:
- Classic cornbread or skillet cornbread muffins
- Warm flour or corn tortillas
- Cilantro-lime rice or Mexican red rice
- Simple green salad with lime vinaigrette
- Nachos: spoon chili over tortilla chips and add cheese, then broil until bubbly
It’s also a star at parties—serve in a slow cooker with topping bar for DIY bowls!
Storage and Freezing Instructions
Refrigerator: Cool completely and store in an airtight container for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if too thick.
Freezer: Portion into freezer-safe bags or containers (leave 1-inch headspace). Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. The flavor often improves after freezing!
Nutrition Facts (Per Serving)
Based on 6 servings, without toppings
| Calories | 480 kcal |
| Protein | 38 g |
| Carbohydrates | 22 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sodium | 680 mg |
Note: Values vary based on meat leanness and broth used. Using leaner beef or turkey reduces fat and calories.
FAQ About Mexican Chili Recipe
What makes this recipe “Mexican” style?
Unlike traditional American chili (which may include beans and be milder), this version uses classic Mexican-inspired spices—cumin, oregano, and smoked paprika—and avoids beans to highlight the meat and sauce. It’s inspired by chili con carne from Northern Mexico, where beans are often served on the side.
Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté onions/garlic first (this step is key for flavor), then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir before serving.
Is this chili spicy?
As written, it’s mild to medium—perfect for families. The heat comes mainly from chili powder, which is more about flavor than fire. To increase spice, add cayenne, diced jalapeños, or hot sauce to taste.
Do I have to use beer?
No! Beer adds depth, but it’s optional. Use beef broth plus a splash of vinegar or lime juice for similar complexity without alcohol. Many families (and schools/churches) prefer this version.
Can I add beans?
Yes! While authentic chili con carne is often bean-free, adding beans is common in home cooking. Stir in 1–2 cans (drained) of kidney, pinto, or black beans during the last 20 minutes of simmering.
Easy Mexican Chili Recipe You’ll Love
Ingredients
- 2 lbs ground beef 85% lean
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 6 oz can tomato paste
- 1 15 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 cup dark beer or substitute
- Salt & black pepper to taste
- Optional toppings: shredded cheese sour cream, cilantro, lime wedges
Instructions
- Sauté onion and garlic until soft
- Brown ground beef thoroughly
- Stir in spices and tomato paste; cook 2–3 minutes to bloom flavors
- Add crushed tomatoes, tomato sauce, and beer
- Simmer covered for 45–60 minutes, stirring occasionally
- Adjust seasoning; serve hot with toppings
- Alcohol Substitution
- The original uses 1 cup dark beer. For a family-safe, alcohol-free version, substitute with:
- 1 cup beef broth (for richness)
- OR ¾ cup broth + 2 tbsp balsamic vinegar or fresh lime juice (for depth and acidity)
Notes
Nutrition
Final Thoughts
This Easy Mexican Chili Recipe You’ll Love delivers bold, satisfying flavor without complicated steps or obscure ingredients. It’s the kind of dish that brings people together—whether it’s a weeknight dinner, a weekend game day, or a holiday potluck. With smart shortcuts, clear substitutions, and room for creativity, it’s destined to become a go-to favorite in your kitchen. So grab your pot, gather your spices, and get ready to serve a bowl that warms the soul. For more inspiration, check out this Easy Hearty Italian Sausage & White Bean Soup Our Pinterest boards feature plenty of easy, delicious recipes to keep things fresh in the kitchen
