Homemade Mexican Beef Chili

This Homemade Mexican Beef Chili is a comforting, one-pot dish that’s perfect for a cozy meal. With tender pinto beans, savory ground beef, and a blend of spices like chili powder, garlic, and onion, it’s a flavorful, hearty chili that’s sure to satisfy.

The slow cooker does all the work, melding the ingredients together while you go about your day.

Whether you’re feeding a crowd or enjoying a simple dinner, this chili is the perfect balance of savory, spicy, and satisfying.

Why You’ll Love This Recipe:

People will love this Homemade Mexican Beef Chili because it’s a flavorful, hearty dish that’s both easy to make and incredibly satisfying.

The slow cooking process allows the pinto beans, ground beef, and spices to meld together, creating a rich, savory flavor that’s perfect for a cozy meal.

The blend of chili powder, garlic, and onion gives it just the right amount of kick without being overwhelming, while the vegetables add freshness and texture.

Plus, it’s a one-pot wonder, making cleanup a breeze!

Whether you serve it on its own or with your favorite toppings, this chili is sure to please everyone at the table.

Key Ingredients:

Key ingredients in this Homemade Mexican Beef Chili include pinto beans, which provide a hearty base, and ground beef, adding rich flavor and protein.

The diced tomatoes and tomato sauce create a savory, slightly tangy broth, while chicken broth adds depth and richness to the chili.

Bell pepper, onion, garlic, and celery bring a fresh, aromatic sweetness to balance the spices.

The seasoning mix—chili powder, garlic powder, onion powder, and black pepper—gives the chili its bold, comforting flavor, making this a satisfying and well-rounded dish.

Homemade Mexican Beef Chili

Ingredients:

3 cups dry pinto beans

1.5 lb ground beef

15 oz can of diced tomatoes

15 oz can tomato sauce

32 oz chicken broth

1 large bell pepper, chopped

1 medium-sized onion, chopped

3 cloves of garlic, chopped

3 – 4 ribs of celery

1 tbsp salt-free seasoning or 1 1/2 tsp seasoning salt OR plain salt

1/2 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

2 1/2 tsp chili powder

Instructions:

Step 1: Combine ingredients

Place the pinto beans, ground beef, diced tomatoes, tomato sauce, chicken broth, chopped bell pepper, onion, garlic, and celery into the slow cooker.

Step 2: Season the mixture

Add the salt-free seasoning (or seasoning salt), black pepper, garlic powder, onion powder, and chili powder.

Stir to mix everything evenly.

Step 3: Cook

Cover the slow cooker and set it to high.

Let it cook for 4 hours, stirring occasionally to ensure even cooking.

Step 4: Serve

Once the beans are tender and the chili has thickened, serve and enjoy!

This hearty, flavorful Mexican beef chili is an easy, hands-off meal.

The slow cooker brings together the rich beef, savory vegetables, and spices for a comforting chili that’s perfect for any occasion.

Notes:

Beans: If you prefer a quicker version, you can use canned pinto beans instead of dry beans. Just be sure to drain and rinse them before adding them to the slow cooker. Using dry beans will give a richer texture, but they do require more time to cook.

Ground Beef: For a leaner option, you can use ground turkey or chicken instead of ground beef. If you want extra flavor, you can brown the meat before adding it to the slow cooker, but it’s not necessary.

Spice Level: Adjust the amount of chili powder and black pepper based on your preferred spice level. If you like it spicier, you can add a chopped jalapeño or some hot sauce.

Seasoning Variations: Feel free to add other seasonings like cumin, paprika, or even a pinch of cayenne pepper for an extra kick. A squeeze of lime juice at the end can also brighten up the flavors.

Slow Cooker Timing: If you’re in a hurry, you can cook the chili on low for 6-7 hours instead of 4 hours on high. Just be sure to check that the beans are tender before serving.

Toppings: This chili pairs wonderfully with toppings like shredded cheese, sour cream, cilantro, or diced avocado. You can also serve it with a side of cornbread or warm tortillas for a complete meal.

Storage: Leftovers store well in the refrigerator for up to 3-4 days, and the flavors tend to deepen and improve after sitting for a day. It can also be frozen for up to 3 months—just let it cool completely before freezing. Reheat thoroughly before serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned beans instead of dry pinto beans?

Yes, you can use canned pinto beans as a shortcut!

If you go this route, use about 2 cans (15 oz each) of pinto beans, drained and rinsed.

Canned beans don’t require as much cooking time, so you can reduce the slow cooker time by about 1-2 hours.

Can I make this recipe with a different type of meat?

Absolutely! If you prefer, you can substitute the ground beef with other proteins like ground turkey, chicken, or even ground pork.

Just keep in mind that lean meats like turkey or chicken may cook a bit quicker than beef, so you might want to monitor the cooking time.

Can I adjust the spice level of this chili?

Yes! The chili powder in this recipe provides a mild spice, but if you’d like more heat, you can add some chopped jalapeños, serrano peppers, or a dash of hot sauce.

If you prefer a milder version, reduce the chili powder or use a mild seasoning blend.

How long will leftovers last?

Leftover chili can be stored in the refrigerator for up to 4 days.

To store, let it cool completely before transferring it to an airtight container.

It can also be frozen for up to 3 months—just let it cool first, then reheat thoroughly when you’re ready to eat.

Can I cook this chili on the stovetop instead of the slow cooker?

Yes, you can cook this chili on the stovetop! After adding all the ingredients to a large pot, bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded.

Stir occasionally to prevent sticking, and add more broth or water if necessary to maintain a stew-like consistency.

Can I use different types of beans in this chili recipe?

Yes! While pinto beans are traditional, you can easily substitute with black beans, kidney beans, or cannellini beans if you prefer.

Just keep in mind that the cooking time may vary slightly depending on the type of beans you use.

If you’re using canned beans, be sure to drain and rinse them before adding them to the chili.

How can I thicken the chili if it’s too watery?

If your chili is too thin, you can thicken it by mashing some of the beans with a fork or potato masher to release their starch, or by simmering it uncovered for a little longer to allow the liquid to evaporate.

Alternatively, you can add a small amount of cornmeal or taco seasoning for both thickening and flavor.

Can I make this chili ahead of time?

Yes, this chili is perfect for making ahead! In fact, the flavors tend to improve after sitting for a few hours or overnight.

Simply store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

Just be sure to cool it completely before storing or freezing.

How can I make this recipe spicier?

If you like your chili spicy, you can add more chili powder, cayenne pepper, or fresh jalapeños for extra heat.

You could also include some hot sauce or chipotle peppers in adobo sauce for a smoky, spicy kick.

Can I use ground turkey or chicken instead of beef?

Yes! If you want a leaner option, ground turkey or chicken is a great substitute for ground beef.

They will cook similarly and still provide a delicious, hearty base for the chili.

Just note that the flavor might be a bit milder, so you may want to adjust the seasoning slightly to make up for it.