There’s something special about a pot of homemade chili simmering away on the stove. The smell alone fills the whole kitchen and makes everyone wander in asking when dinner’s ready. This homemade Mexican beef chili brings together warm spices, tender beef, and layers of flavor that build as the pot bubbles. It’s hearty without being heavy, with a texture that feels just right—thick enough to scoop with a spoon, but still saucy enough to coat every bite.
This is the kind of meal that fits almost any night. It’s simple enough for midweek, but bold enough for weekends or game days. If you’ve wanted a chili that feels comforting but still bright and full of personality, this is the one. And once you learn the rhythm of it, you’ll start making it without even glancing at a recipe.
Keep reading, and you’ll see exactly how everything comes together.
WHAT MAKES THIS MEXICAN BEEF CHILI DIFFERENT
A good chili should feel familiar, but it’s the little twists that set a great one apart. This recipe leans into flavors you find in classic Mexican cooking—warm spices, smoky notes, and just enough heat to wake things up without overwhelming the bowl. You’ll taste the difference in every spoonful.
Here’s what sets it apart:
Ground beef: You’ll brown it first so it stays tender and adds great depth.
A trio of aromatics: Onion, garlic, and peppers kick things off with a fragrant base.
Mexican spices: Chili powder, cumin, oregano, paprika, and a touch of coriander combine into a layered spice blend that brings everything to life.
Tomatoes and broth: They simmer down into a rich, hearty sauce.
Beans: Their creaminess evens out the spice beautifully.
You get something deliciously balanced—savory, a little spicy, and completely satisfying.
INGREDIENTS FOR HOMEMADE MEXICAN BEEF CHILI
You’ll need:
Produce
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1 medium onion, diced
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1 green bell pepper, diced
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1 jalapeño, seeded and finely chopped (optional for heat)
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3 cloves garlic, minced
Protein
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2 pounds ground beef (80/20 works well)
Canned Goods
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1 can (15 ounces) black beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (29 ounces) crushed tomatoes
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1 can (14.5 ounces) diced tomatoes
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1 cup beef broth
Seasonings
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon ground coriander
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
Oils
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1 tablespoon olive oil
Everything here works together to make a chili that’s rich, smoky, and layered with flavor. Don’t worry if you want to swap a few things—there’s plenty of flexibility.
SUBSTITUTIONS AND ADDITIONS
One of the best parts about homemade chili is how easy it is to make it your own.
VEGETABLES:
Corn, zucchini, poblano peppers, or diced tomatoes with green chiles bring extra texture and color. A handful of sweet corn adds a pop of sweetness that contrasts with the spices.
BEANS:
If you’d rather switch up the beans, try kidney beans or a second can of black beans. Want it meatier? Skip the beans.
HEAT LEVEL:
If you want it mild, leave out the jalapeño.
For more spice, add chipotle peppers in adobo sauce or a pinch of cayenne.
MEAT CHOICES:
Ground turkey, chicken, pork, or chorizo all work well. You can also mix ground beef with chorizo for deeper flavor.
BROTH:
If you prefer a thinner chili, add a little more broth. If you like it extra thick, use less.
HOW TO MAKE HOMEMADE MEXICAN BEEF CHILI
This chili comes together in a few simple steps, and each one builds flavor. Take your time with the early steps—they’re what make the final result taste so full.
STEP ONE: Prepare the Vegetables
Dice the onion, bell pepper, and jalapeño. Mince the garlic. Keeping the pieces evenly sized helps everything cook at the same pace. You can prep these the night before and keep them chilled in a container if you want to save time.
STEP TWO: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper first and cook for two to three minutes. As they soften, stir in the garlic and jalapeño. Cook for another minute until everything smells amazing.
STEP THREE: Brown the Ground Beef
Add the ground beef to the pot. Break it apart and cook until most of the pink is gone. Browning the beef properly adds another layer of flavor—don’t rush it. If there’s a lot of grease left, drain some of it, but leave a little behind because it holds flavor.
STEP FOUR: Add the Spices
Sprinkle the chili powder, cumin, paprika, oregano, coriander, garlic powder, onion powder, salt, and pepper over the beef. Stir well so the spices coat everything. Let them cook for a minute or two so the spices bloom and deepen in flavor.
STEP FIVE: Add the Tomatoes and Broth
Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir gently and make sure all the browned bits at the bottom of the pot loosen into the mixture.
STEP SIX: Add the Beans
Rinse and drain the black beans and pinto beans before adding them to the pot. Stir them in carefully so they keep their shape.
STEP SEVEN: Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for at least 45 minutes. The longer it cooks, the richer it becomes. Stir every so often to keep the bottom from sticking.
STEP EIGHT: Adjust the Consistency
Take a quick look at the texture. If it feels too thick, add more broth.
If it seems thin, let it simmer uncovered for 10–15 minutes.
Taste and adjust seasoning to your preference.
HOW TO SERVE MEXICAN BEEF CHILI
Serving chili is half the fun. There’s a bowl-and-toppings rhythm that turns a simple dish into something everyone gets excited about.
Here are some favorite topping ideas:
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Shredded cheddar, Monterey Jack, or pepper jack
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Sour cream or plain Greek yogurt
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Sliced jalapeños
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Diced avocado
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Fresh cilantro
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Squeeze of lime
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Tortilla chips or strips
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Chopped red onion
And if you want sides:
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Cornbread (sweet or savory)
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Warm flour tortillas
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Mexican rice
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Grilled corn
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A fresh green salad
This chili also works beautifully in burritos, on nachos, or spooned over baked potatoes.
STORAGE AND MAKE-AHEAD TIPS
One of the best things about this chili is how well it holds up after cooking. The flavors deepen overnight, making tomorrow’s bowl even better than today’s.
IN THE FRIDGE
Let the chili cool first. Store it in an airtight container and keep it in the fridge for up to four days. If it thickens overnight, add a splash of broth when reheating.
IN THE FREEZER
This chili freezes incredibly well. Portion it into freezer-safe containers or bags and store for up to three months. When reheating, thaw it in the fridge overnight, then warm it on the stovetop.
REHEATING OPTIONS
Stovetop: Heat over medium-low, stirring occasionally.
Microwave: Warm in short intervals, stirring between each one.
TROUBLESHOOTING MEXICAN BEEF CHILI
Every pot of chili behaves a bit differently, depending on your stove, ingredients, and cooking time. If something feels off, here’s how to fix it:
Too thick:
Add a little more broth or a splash of tomato sauce.
Too thin:
Simmer uncovered until it thickens.
Not spicy enough:
Stir in chopped jalapeños, cayenne, or chipotle peppers.
Too spicy:
Add a spoonful of sour cream or extra beans.
Lacking flavor:
A pinch of salt or another dash of chili powder helps. Sometimes a squeeze of lime brightens everything up.
HOMEMADE MEXICAN BEEF CHILI TIPS
A few small adjustments can really improve your chili:
Toast the spices: Let them heat with the beef to unlock more flavor.
Simmer low and slow: Give the ingredients time to blend together.
Cut the vegetables evenly: They’ll soften at the same rate.
Don’t skip the browning: This is where you build your base flavor.
Taste as you go: A tiny tweak near the end can make a big difference.
HOMEMADE MEXICAN BEEF CHILI FAQS
Can I leave out the beans?
Yes, the recipe works perfectly without them.
Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add everything to the slow cooker. Cook on low for six hours or on high for three.
Is this chili spicy?
It’s mild to medium as written. Add more heat if you want it bolder.
Can I use ground turkey instead of beef?
Yes, just be sure to season generously and brown it well.
HOMEMADE MEXICAN BEEF CHILI
Ingredients
- 1 medium onion diced
- 1 green bell pepper diced
- 1 jalapeño seeded and finely chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 pounds ground beef 80/20
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 29 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 1 cup beef broth
- 15 ounces black beans rinsed and drained
- 15 ounces pinto beans rinsed and drained
Instructions
- Dice the onion, bell pepper, jalapeño, and garlic.
- Heat oil in a large pot over medium heat. Add onion and bell pepper; sauté two to three minutes.
- Stir in garlic and jalapeño; cook one minute.
- Add ground beef. Cook until almost browned. Drain extra grease if necessary.
- Add chili powder, cumin, paprika, oregano, coriander, garlic powder, onion powder, salt, and pepper. Stir and cook for one minute.
- Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir to combine.
- Add the black beans and pinto beans.
- Bring to a simmer, then reduce heat to low. Cook uncovered for 45–60 minutes, stirring occasionally.
- Adjust seasoning or thickness as needed.
- Serve warm with toppings and sides of your choice.
