Mexican Beef Chili
Dive into a bowl of bold, comforting flavors with this Mexican Beef Chili, a hearty dish that’s perfect for cozy dinners or game-day gatherings. This recipe combines tender ground beef, smoky spices like cumin, chili powder, and smoked paprika, plus a medley of black beans, kidney beans, and vibrant bell peppers for a rich, savory base. Simmered with diced tomatoes and beef broth, it develops layers of flavor in just under an hour. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream, and don’t forget a squeeze of lime for a zesty finish. This easy-to-make chili is packed with protein, brimming with bold Mexican-inspired seasonings, and ideal for feeding a crowd.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14.5 oz can)
- 2 cups beef broth
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup shredded cheese (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
- 1 lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary and set the beef aside.
In the same pot, add the diced onion and bell peppers. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Return the cooked beef to the pot, then stir in the diced tomatoes and beef broth. Bring the mixture to a simmer.
Add the black beans and kidney beans to the pot. Reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 35.8 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 994 mg | 76% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5747 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
