Homemade Mexican Beef Chili

Here’s a delicious, hearty Homemade Mexican Beef Chili recipe — rich with chiles, cumin, and authentic flavors, not just standard American chili powder.

🌶️ Homemade Mexican Beef Chili

Ingredients

For the chili base:

• 2 lbs beef chuck, cut into ½-inch cubes (or ground beef for quicker version)

• 2 tbsp vegetable or avocado oil

• 1 large white onion, diced

• 4 cloves garlic, minced

• 2 dried ancho chiles, stems & seeds removed

• 1 dried guajillo chile (or chipotle for smokiness)

• 3 cups beef broth

• 1 can (15 oz) fire-roasted diced tomatoes

• 1 can (15 oz) pinto beans, drained & rinsed (optional)

• 1 can (15 oz) black beans, drained & rinsed (optional)

Spice mix:

• 2 tsp ground cumin

• 1 tsp dried Mexican oregano

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tbsp masa harina (corn flour) mixed with 2 tbsp water (for thickening)

Toppings:

• Fresh cilantro, chopped

• Queso fresco or cotija cheese

• Sliced avocado

• Pickled jalapeños

• Lime wedges

• Crema or sour cream

Instructions

1. Prepare the chiles

• Toast dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant (don’t burn, or they’ll turn bitter).

• Place in a bowl, cover with hot water, and soak for 15 minutes until softened.

• Transfer to a blender with ½ cup of the soaking liquid. Blend until smooth. Set aside.

2. Brown the beef

• Pat beef dry and season with salt & pepper.

• Heat oil in a large Dutch oven or heavy pot over medium-high heat.

• Brown beef in batches (don’t overcrowd) until deeply seared on all sides, about 5–7 minutes per batch. Remove and set aside.

3. Build the flavor

• Reduce heat to medium. Add onion and cook until soft, about 5 minutes.

• Add garlic, cumin, oregano, paprika, and coriander. Cook 1 minute until fragrant.

• Pour in the blended chile sauce. Cook for 2–3 minutes, stirring constantly.

4. Simmer the chili

• Return beef to the pot. Add beef broth and fire-roasted tomatoes.

• Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.

• If using beans, add them during the last 30 minutes.

5. Thicken (optional)

• Stir in the masa harina slurry. Simmer uncovered for 10–15 minutes until chili thickens to your liking.

6. Serve

• Ladle into bowls. Top with cilantro, cheese, avocado, pickled jalapeños, a squeeze of lime, and a drizzle of crema.

🔥 Variations

🍽️ Serving Suggestions

• Over Mexican rice

• On hot dogs or fries (chili cheese fries)

• Inside burritos or tamales

• With warm cornbread or tortilla chips

💡 Pro tip

Mexican beef chili tastes even better the next day — make it ahead and let the flavors meld overnight in the fridge.

Enjoy your bold, smoky, authentic Mexican beef chili! 🌶️🇲🇽