Hearty and flavorful Mexican chili may just be the best chili you’ll ever eat. Packed with protein and so much flavor, this is a simple one-pot recipe you’ll find yourself craving all winter long.

What Makes This Recipe So Good

  • Mexican chili is a super-satisfying one-pot meal that you’ll want to cook (and eat!) over and over again. The protein in this recipe will keep you full, happy, and feeling your best until your next meal.
  • It’s full of incredible flavors from 5 different spices, fire-roasted tomatoes, sautéed onion, and red enchilada sauce. Nothing’s too bold or overpowers another ingredient, though. No, no. Instead, everything melds together beautifully, deepening as the chili simmers. This is one meal you’ll look forward to eating.
  • Chili is a wonderful make-ahead meal, and this chili is no exception. It keeps and reheats really well, so don’t hesitate to make a big batch at the beginning of the week to carry you through to the weekend. Just refrigerate it in an airtight container and reheat in the microwave or on the stovetop.

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For the Mexican Chili

  • 1 tablespoon avocado oil or other neutral oil
  • 1 small yellow onion chopped
  • 2 tablespoons minced garlic
  • 2 pounds ground beef lean preferred
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • ½ tablespoon dried Mexican oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt more or less to taste
  • 1 pinch cayenne pepper optional
  • 2 14-ounce cans fire-roasted diced tomatoes do not drain
  • ½ cup red enchilada sauce
  • 2 15-ounce cans red kidney beans drained

Suggested Toppings (All Optional)

  • sour cream
  • shredded cheddar cheese
  • tortilla strips


  • Heat large pot over medium heat. When pot is warm, add avocado oil and heat until oil is hot and shimmering.
  • When oil is hot, add chopped onion and minced garlic to pot. Stir to incorporate then sauté undisturbed until tender, approximately 5 minutes.
  • When onion is tender, add ground beef to pot. Cook, stirring occasionally, until ground beef is crumbled and no longer pink.
  • Add tomato paste, chili powder, oregano, cumin, salt, and cayenne pepper to pot. Stir to incorporate, then cook 1 to 2 minutes or until spices are fragrant.
  • Add diced tomatoes, red enchilada sauce, and red kidney beans to pot. Stir to incorporate, then reduce heat under pot to low and cover pot with lid. Simmer chili on low heat 20 to 30 minutes until all ingredients are warmed through and beans are tender.
  • Portion chili into serving bowls. Top with sour cream, cheddar cheese, tortilla strips, or other toppings as desired. Serve warm.


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