Name: Homemade Mexican Beef Chili
Ingredients: This recipe uses a combination of hearty pantry staples, fresh aromatics, and warm spices to build a rich, flavorful chili.; 1 1/2 lbs ground beef — Ground beef forms the hearty, protein-rich base of this chili. An 80/20 blend offers a good balance of flavor and richness without becoming overly greasy.; 1 medium yellow onion, diced — Onion adds savory sweetness and depth as it softens alongside the beef.; 4 cloves garlic, minced — Garlic infuses the chili with essential savory, aromatic flavor.; 1 green bell pepper, diced — Bell pepper adds a mild, slightly sweet vegetal flavor and a bit of texture to the finished chili.; 1 jalapeño, finely chopped — Fresh jalapeño adds a layer of fresh, green heat that builds alongside the cayenne pepper.; 2 cans diced tomatoes, 14.5 oz each — Diced tomatoes add body, natural acidity, and chunky texture to the chili base.; 1 can tomato sauce, 15 oz — Tomato sauce adds a smooth, rich tomato base that helps bind the chili together.; 2 cans kidney beans, 15 oz each, drained and rinsed — Kidney beans add heartiness, fiber, and classic chili texture. Draining and rinsing them helps remove excess sodium and canning liquid.; 1 1/2 cups beef broth — Beef broth adds savory depth and helps achieve the right consistency as the chili simmers.; 2 tbsp tomato paste — Tomato paste adds concentrated tomato flavor and helps thicken the chili.; 2 tbsp chili powder — Chili powder forms the backbone of the chili’s warm, earthy spice blend.; 2 tsp ground cumin — Cumin brings a warm, earthy, slightly smoky flavor essential to a good chili.; 1 tsp smoked paprika — Smoked paprika reinforces the dish’s smoky depth.; 1 tsp Mexican oregano — Mexican oregano offers a slightly citrusy, earthy flavor distinct from Mediterranean oregano, adding authentic Mexican-inspired flavor.; 1/2 tsp cayenne pepper — Cayenne adds a noticeable kick of heat that builds alongside the fresh jalapeño.; 1 tsp salt — Salt enhances all the other flavors throughout the chili.; 1/2 tsp black pepper — Black pepper adds a subtle warmth that rounds out the seasoning.; 1 tbsp Worcestershire sauce — Worcestershire sauce contributes a deep, savory, umami-rich flavor that adds complexity to the chili.; 1 tbsp fresh lime juice — Fresh lime juice brightens the finished chili with a fresh, zesty acidity.; 1/4 cup fresh cilantro, chopped — Fresh cilantro adds a bright, herbaceous finish that balances the rich, hearty chili.

Ingredients

This recipe uses a combination of hearty pantry staples, fresh aromatics, and warm spices to build a rich, flavorful chili.

1 1/2 lbs ground beef — Ground beef forms the hearty, protein-rich base of this chili. An 80/20 blend offers a good balance of flavor and richness without becoming overly greasy.

1 medium yellow onion, diced — Onion adds savory sweetness and depth as it softens alongside the beef.

4 cloves garlic, minced — Garlic infuses the chili with essential savory, aromatic flavor.

1 green bell pepper, diced — Bell pepper adds a mild, slightly sweet vegetal flavor and a bit of texture to the finished chili.

1 jalapeño, finely chopped — Fresh jalapeño adds a layer of fresh, green heat that builds alongside the cayenne pepper.

2 cans diced tomatoes, 14.5 oz each — Diced tomatoes add body, natural acidity, and chunky texture to the chili base.

1 can tomato sauce, 15 oz — Tomato sauce adds a smooth, rich tomato base that helps bind the chili together.

2 cans kidney beans, 15 oz each, drained and rinsed — Kidney beans add heartiness, fiber, and classic chili texture. Draining and rinsing them helps remove excess sodium and canning liquid.

1 1/2 cups beef broth — Beef broth adds savory depth and helps achieve the right consistency as the chili simmers.

2 tbsp tomato paste — Tomato paste adds concentrated tomato flavor and helps thicken the chili.

2 tbsp chili powder — Chili powder forms the backbone of the chili’s warm, earthy spice blend.

2 tsp ground cumin — Cumin brings a warm, earthy, slightly smoky flavor essential to a good chili.

1 tsp smoked paprika — Smoked paprika reinforces the dish’s smoky depth.

1 tsp Mexican oregano — Mexican oregano offers a slightly citrusy, earthy flavor distinct from Mediterranean oregano, adding authentic Mexican-inspired flavor.

1/2 tsp cayenne pepper — Cayenne adds a noticeable kick of heat that builds alongside the fresh jalapeño.

1 tsp salt — Salt enhances all the other flavors throughout the chili.

1/2 tsp black pepper — Black pepper adds a subtle warmth that rounds out the seasoning.

1 tbsp Worcestershire sauce — Worcestershire sauce contributes a deep, savory, umami-rich flavor that adds complexity to the chili.

1 tbsp fresh lime juice — Fresh lime juice brightens the finished chili with a fresh, zesty acidity.

1/4 cup fresh cilantro, chopped — Fresh cilantro adds a bright, herbaceous finish that balances the rich, hearty chili.

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Instructions

This recipe comes together in one pot, with a bit of stovetop prep followed by a long, low simmer that builds deep, rich flavor. Here’s exactly how to make it from start to finish.

Step 1: Brown the Beef

Heat a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease once the beef is fully cooked, if needed, to prevent the chili from becoming overly greasy.

Step 2: Cook the Vegetables

Add the diced onion, minced garlic, diced bell pepper, and chopped jalapeño to the pot with the browned beef. Cook for 4 to 5 minutes, until the vegetables begin to soften.

Step 3: Toast the Spices

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, Mexican oregano, cayenne pepper, salt, and black pepper. Cook for about 1 minute, stirring constantly, which helps toast the spices and deepen their flavor before the liquid ingredients are added.

Step 4: Add the Remaining Ingredients

Add the diced tomatoes, tomato sauce, drained and rinsed kidney beans, beef broth, and Worcestershire sauce to the pot. Stir everything together well to fully combine.

Step 5: Bring to a Boil

Bring the chili to a gentle boil over medium-high heat.

Step 6: Simmer

Reduce the heat to low and cover the pot partially, leaving a small gap for steam to escape. Let the chili simmer for 35 to 45 minutes, stirring occasionally, until it becomes thick and deeply flavorful. This extended simmer time allows the flavors to meld together and the liquid to reduce into a rich, hearty consistency.

Step 7: Finish with Lime and Cilantro

During the final few minutes of cooking, stir in the fresh lime juice and chopped cilantro, which brighten the finished chili with fresh, zesty flavor.

Step 8: Taste and Adjust

Taste your chili and adjust the seasoning as needed, adding extra salt, pepper, or a bit more cayenne if you’d like more heat.

Step 9: Serve

Serve the chili hot with your choice of toppings, such as shredded cheese, sour cream, avocado, fresh cilantro, jalapeños, or warm tortillas.