This hearty Homemade Mexican Beef Chili is packed with bold flavors, tender beef, and smoky spices. A comforting bowl that combines the warmth of chili powder, cumin, and paprika with a touch of Mexican heat — perfect for chilly nights or weekend family dinners.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
- 1½ pounds ground beef (or chuck for richer flavor)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, diced (optional for heat)
- 1 bell pepper, chopped
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Ingredient Notes
- Ground Beef: Use lean beef (85–90%) to reduce excess fat but keep flavor.
- Beans: Traditional Mexican chili often uses kidney or pinto beans — both work well.
- Spices: Adjust cayenne or jalapeño based on your spice preference.
- Beef Broth: Adds depth and balances the tomato base.
Instructions
- Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3 minutes. Stir in garlic and jalapeño, cooking for 1 more minute. - Brown the Beef:
Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat if needed. - Add the Vegetables:
Stir in the chopped bell pepper and cook for 2–3 minutes until slightly tender. - Mix in Spices and Tomatoes:
Add chili powder, cumin, paprika, oregano, cayenne, diced tomatoes, tomato paste, and beef broth. Stir well to combine. - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally to blend flavors. - Add Beans and Final Touches:
Stir in the beans and cook for another 10 minutes. Adjust seasoning with salt and pepper as needed. - Serve Hot:
Ladle into bowls and top with shredded cheese, sour cream, or fresh cilantro.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 28g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 5g
Tips and Variations
- Keto Option: Skip the beans and use chopped zucchini or mushrooms instead.
- Thicker Chili: Simmer uncovered longer or add extra tomato paste.
- Slow Cooker Method: Cook beef and onions first, then transfer everything to the slow cooker and cook on low for 6 hours.
- Toppings: Try avocado slices, cheddar cheese, or crushed tortilla chips.
