mexican chili con carne recipe

Written ByJenny Smyth Posted on
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The Best mexican chili con carne recipe

I’ve been making Mexican chili con carne for years, and it’s still one of my family’s favorite dishes. This hearty stew is a staple of Tex-Mex cuisine, and its rich, meaty flavor is a perfect combination of spices and tender beef.

I love how the aroma of cumin and chili powder fills the kitchen as it simmers on the stovetop, making everyone’s mouth water in anticipation. My kids adore helping me with the preparation, from browning the ground beef to stirring in the canned tomatoes.

The best part? It’s incredibly easy to make and can be served over rice, with some crusty bread on the side, or even as a filling for tacos or burritos.

Whether we’re having a busy weeknight dinner or a special occasion, this recipe is always a hit with my family. And let’s not forget about the health benefits – with lean beef, plenty of vegetables, and minimal added salt, this dish is a guilt-free treat we can all enjoy together.

I’ve experimented with various types of chili peppers over the years, but I find that using a mix of ancho and guajillo gives the perfect balance of heat and depth to our chili con carne. For those looking for a more intense flavor experience, feel free to add in some chipotle peppers in adobo sauce – just be sure to adjust the amount according to your taste preferences.

Mexican Chili Con Carne

4.7 from 1275 votes

A hearty and flavorful Mexican chili con carne recipe packed with beef, beans, and spices. This dish is perfect for a comforting meal on a cold day.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili

2 lbs ground beef
1 large onion, diced
1 red bell pepper, diced
1 jalapeño pepper, seeded and minced
4 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp salt
½ tsp black pepper
1 tbsp olive oil

For Garnish

shredded cheddar cheese
sour cream
diced avocado
chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, bell pepper, and jalapeño.
3Cook until softened, about 5 minutes, stirring occasionally.
4The onions should be translucent.
5Add garlic and cook for an additional 1 minute, until fragrant.
6Add ground beef to the pot.
7Cook, breaking it up with a wooden spoon, until browned, about 7-10 minutes.
8The beef should be evenly browned throughout.
9Drain excess fat if necessary.
10Stir in kidney beans, black beans, diced tomatoes (with juice), tomato sauce, chili powder, cumin, paprika, oregano, salt, and black pepper.
11Bring the mixture to a boil.
12Reduce heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
13The chili should thicken and the flavors should meld together.
14Taste and adjust seasoning if needed.
15Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, diced avocado, and chopped cilantro.
16Serve immediately and enjoy.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 1000mg🌾Total Carbs: 28g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, leave the seeds in the jalapeño pepper. You can also add a pinch of cayenne pepper for extra heat. To make this recipe in a slow cooker, combine all ingredients except the garnishes in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

This Mexican chili con carne recipe has been a staple in our household for years, and for good reason – it’s incredibly easy to make and packed with flavor.

Whether we’re having a busy weeknight dinner or special occasion gathering, this hearty stew is always a hit with my family.

One of my favorite things about this recipe is how well it reheats – simply transfer any leftovers to an airtight container and refrigerate for up to 3 days before re-warming gently over low heat until warmed through.

❓ Frequently Asked Questions About Mexican Chili Con Carne

What type of chili peppers should I use in this recipe?

While you can use any variety you like, I recommend sticking with mild to medium-hot peppers like ancho or guajillo for a balanced flavor. If you prefer a spicier kick, you can add in some chipotle peppers in adobo sauce towards the end of cooking.

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute either ground turkey or chicken for the beef if you prefer – just adjust the cooking time accordingly. Keep in mind that these alternatives will have a slightly different flavor profile than beef.

How long does this recipe take to prepare?

With some prep work ahead of time (like browning the ground beef and soaking your dried chilies), this recipe should take about 30-40 minutes from start to finish.

Can I store leftover chili con carne in the fridge?

Absolutely – simply transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat until warmed through.

What are some good ways to serve Mexican chili con carne?

You can serve it over rice, with some crusty bread on the side, or even use it as a filling for tacos or burritos. If you want something more substantial, try serving it with some warm flour tortillas or crispy tortilla chips on top.

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