Mexican Chili

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon canola oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 pounds lean ground beef, preferably organic

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 tablespoon Mexican chile paste (homemade or store-bought)

Two 15-ounce cans diced tomatoes, in juice

One 15-ounce can no-salt-added kidney beans, rinsed and drained

One 15-ounce can no-salt-added pinto beans, rinsed and drained

1/2 cup enchilada sauce

3 tablespoons unsweetened chopped chocolate

Optional Toppings:


Cotija cheese, crumbled

Tortilla strips

Chopped cilantro

Lime wedges


  1. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
  2. Garnish the chili with your desired toppings and serve.
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