Homemade Mexican Beef Chili

Everyone loves a great bowl of chili and this recipe shows you how to make a truly delicious chili con carne. Everyone is going to love it and perhaps want a second bowlful! Juicy beef pairs with tomatoes, garlic, spices, pinto beans, and more, for a superior tasting chili.

You can swap the pinto beans for kidney beans, mixed beans or anything else you like. Dried beans will need to be soaked overnight, or for at least an hour, to shorten the cooking time. You can also use canned beans as a shortcut, as long as you rinse and drain them first. And if you aren’t a bean fan, just add extra meat and/or veggies instead.

If you don’t want to make this chili in a slow cooker, you can make it in an Instant Pot instead, pressure cooking it for 15 to 20 minutes. Another idea is to make it in a pan on the stove, simmering gently for 2 to 3 hours, or until the beans are completely tender.

Why You’ll Love the Recipe:

This juicy beef chili is so good. It’s loaded with not only tasty beef but also a spiced tomato sauce, vegetables and beans. It’s a really satisfying meal. 

How to Serve It:

The beef chili pairs beautifully with rice or cornbread. Avocado slices, green onions, tortilla chips and shredded cheese also go well, and you can offer sour cream and/or guacamole on the side.

Can You Make It Ahead?

Yes, you can prepare it in advance and warm it back up later if you want.

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Variations and Substitutions:

Swap the beef for crumbled tofu, seitan, jackfruit, or your favorite non-meat protein to make it vegetarian. If you do this, you can sub vegetable broth for the chicken broth.