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Mexican Beef Chili1
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Mexican Beef Chili Recipe

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Calories: 310kcal

Ingredients

  • Ingredients You’ll Need:
  • 1 lb 450g ground beef – choose lean if you want less grease.
  • 1 large onion finely chopped – for that sweet, savory base.
  • 3 cloves garlic minced – because garlic makes everything better.
  • 1 red bell pepper diced – adds color and subtle sweetness.
  • 1 green bell pepper diced – more color, more flavor.
  • 1 –2 fresh jalapeños seeded and chopped (optional) – for heat lovers.
  • 1 can 14 oz / 400g diced tomatoes – the chili’s juicy foundation.
  • 1 can 14 oz / 400g tomato sauce – to make it rich and saucy.
  • 1 can 15 oz / 425g black beans, drained and rinsed – for protein and texture.
  • 1 can 15 oz / 425g kidney beans, drained and rinsed – classic chili vibes.
  • 2 tsp chili powder – the soul of chili flavor.
  • 1 tsp cumin – earthy warmth.
  • 1 tsp smoked paprika – subtle smokiness.
  • ½ tsp cayenne pepper optional – only if you like it spicy!
  • Salt and black pepper to taste – obvious but crucial.
  • 1 cup beef broth or water – for simmering and deep flavor.
  • 2 tbsp olive oil – for sautéing your veggies and beef.
  • Fresh cilantro chopped (optional) – for garnish and freshness.
  • Lime wedges for serving – optional, but a little squeeze brightens everything.

Instructions

  • Brown the beef in batches. You want caramelized little bits—color means flavor. Don’t overcrowd the pot or you’ll steam the beef instead of sear it.
  • Sweat the aromatics. Onions soften, garlic blooms, and cumin wakes up.
  • Reintroduce the beef with chiles. Soak or rehydrate dried chiles first to release their oils and depth.
  • Add liquid and simmer low and slow. Aim for a gentle bubble, not a raging boil.
  • Adjust and finish. Taste, balance salt, acidity, and spice. A little chocolate or masa can round things out.