Tamale Chili
Tamale Chili is a rich, hearty dish that fuses classic chili flavors with the comforting texture of tender tamale pieces.
It’s a creative way to use leftover tamales or give canned tamales a delicious upgrade. Perfect for chilly nights, game days, or whenever you need a satisfying bowl of warmth!
Why You’ll Love This Recipe
Hearty and filling — packed with beef, beans, tomatoes, and tamale goodness.
Quick and easy — ready in under 45 minutes with simple steps.
Great use for tamales — transforms leftover or store-bought tamales into a new, exciting meal.
Customizable heat — easily adjust the spice level to your liking.
Family favorite — kids and adults both love the cheesy, savory flavor!
Key Ingredients
Ground beef: The base protein, offering richness and hearty flavor.
Onion and garlic: Aromatics that build depth and sweetness into the chili.
Beef broth: Creates a savory, full-bodied chili sauce.
Fire-roasted diced tomatoes: Add smoky, slightly sweet flavor.
Kidney beans: Bring hearty texture and a boost of fiber.
Tamales: The twist that makes this chili unforgettable — tender and flavorful.
Chili powder and cumin: Essential spices that give it classic Southwestern warmth.
Tamale Chili
Ingredients:
1 pound ground beef
1 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
8 ounces canned tomato sauce
15 ounces canned fire-roasted diced tomatoes
15 ounces canned red kidney beans, drained
2 teaspoons ground cumin
1 tablespoon chili powder
15 ounces prepared tamales, cut into chunks
Instructions:
In a large skillet or Dutch oven, cook the ground beef along with the chopped onion, garlic, salt, and pepper until the meat is browned and fully cooked.
Drain off any excess grease from the pan.
Stir in the beef broth, tomato sauce, and fire-roasted diced tomatoes.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
Add the drained kidney beans and chopped tamale pieces to the pot. Stir well to combine.
Continue simmering for another 10 minutes to heat everything through and blend the flavors.
Serve hot, topped with shredded cheese or chopped cilantro if desired.
Nutrition Information
(Approximate, per serving — based on 6 servings)
Calories: 410–450 kcal | Protein: 26–28g | Fat: 20–22g | Carbs: 30–34g | Fiber: 6–8g | Sodium: 800–950mg
Frequently Asked Questions:
Can I use leftover homemade tamales?
Yes! Homemade tamales work perfectly and add extra flavor.
Is this chili very spicy?
Not too spicy — it’s mild to medium. You can adjust by adding more chili powder if you like it hotter.
Can I make this in a slow cooker?
Absolutely! Brown the beef first, then add everything to a slow cooker and cook on low for 4–5 hours.
Can I leave out the beans?
Sure — the chili will still be hearty and delicious without them.
What tamale flavor is best for this recipe?
Pork tamales are classic, but beef, chicken, or even cheese tamales taste fantastic too.
How finely should I chop the tamales?
Cut into roughly 1-inch chunks — large enough to stay intact but small enough for easy eating.
What if my chili seems too thick?
Add a splash of beef broth or water to thin it out to your desired consistency.
Should I remove the tamale husks before cooking?
Yes — make sure tamales are unwrapped before chopping and adding them to the chili.
Can I prepare this ahead of time?
Yes, it reheats beautifully and the flavors get even better the next day!
How do I avoid mushy tamales in the chili?
Gently stir them in at the end and only simmer briefly to warm them through without breaking them apart.