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Mexican Chilli Recipe

Name: Loco Mexicanos Mexican Chilli Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 600 g lean ground beef (or ground turkey); 1 cup yellow onion, finely chopped; 1 cup green bell pepper, diced; 4 cloves garlic, minced; 3 tbsp tomato paste; 800 g canned crushed tomatoes; 500 ml beef (or chicken) stock; 400 g canned kidney beans, drained and rinsed; 240 g canned black beans, drained and rinsed; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp ground coriander (optional); 1 tsp ground cayenne pepper (adjust to heat preference); 1 tsp ground black pepper; 1.5 tsp sea salt; 1 tbsp brown sugar or honey; 2 tbsp olive oil; 1 piece bay leaf; 1 tbsp fresh lime juice; 0.25 cup fresh cilantro, chopped (optional); 0.5 cup sour cream or Greek yogurt; 1 cup shredded cheddar or Monterey Jack; 0.25 cup sliced green onions; 8 pieces tortilla chips or corn tortillas

Inspired by Loco Mexicano

Time1h 10m

Serves6

Make Mexican Chilli Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chili Base

1 1/3 lb (600 g) lean ground beef (or ground turkey)

1 cup yellow onion, finely chopped

1 cup Green bell pepper, diced

4 cloves Garlic, minced

3 tbsp tomato paste

1 3/4 lb (800 g) canned crushed tomatoes

2 1/8 cup (500 ml) beef (or chicken) stock

14 1/8 oz (400 g) canned kidney beans, drained and rinsed

8 1/2 oz (240 g) canned black beans, drained and rinsed

Spices & Seasonings

2 tbsp Chili powder

2 tsp Ground cumin

1 tsp Smoked paprika

1 tsp dried oregano (preferably Mexican oregano)

1 tsp ground coriander (optional)

1 tsp ground cayenne pepper (adjust to heat preference)

1 tsp ground black pepper

1 1/2 tsp sea salt

1 tbsp brown sugar or honey

Aromatics & Finish

2 tbsp olive oil

1 piece bay leaf

1 tbsp Fresh lime juice

1/4 cup fresh cilantro, chopped (optional)

To Serve (optional)

1/2 cup sour cream or Greek yogurt

1 cup shredded cheddar or Monterey Jack

1/4 cup sliced green onions

8 pieces tortilla chips or corn tortillas

Method

Chili Base

Prepare ingredients

Chop the onion and bell pepper and mince the garlic. Rinse and drain the canned beans. Measure out the tomato paste, crushed tomatoes and stock.

Brown the meat

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until nicely browned and no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.

Sauté vegetables

Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion and diced bell pepper and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the chili

Stir in the tomato paste and cook for 1–2 minutes to deepen flavor. Add the crushed tomatoes and beef (or chicken) stock and stir to combine. Add the drained kidney and black beans and the bay leaf.

Spices & Seasonings

Add spices

Add chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), cayenne (start with 1/2 tsp if you prefer milder heat), black pepper and brown sugar. Stir thoroughly so spices dissolve into the tomato mixture.

Simmer

Bring the chili to a gentle simmer, then reduce heat to low. Partially cover the pot and simmer gently for 30–40 minutes, stirring occasionally, until flavors meld and the chili thickens. If it becomes too thick, add up to 120 ml stock or water to reach desired consistency.

Adjust seasoning

Taste the chili after simmering and add salt to taste (start with the 1.5 tsp called for). Adjust cayenne, sugar, or lime juice as needed to balance heat, acidity and sweetness.

Aromatics & Finish

Finish with lime and cilantro

Remove and discard the bay leaf. Stir in the fresh lime juice and chopped cilantro (if using). Let the chili rest off the heat for 5–10 minutes so flavors round out.

To Serve (optional)

Ladle the chili into bowls and top with a dollop of sour cream or Greek yogurt, shredded cheese, and sliced green onions. Serve with tortilla chips or warm corn tortillas alongside.

Leftovers: Cool to room temperature, refrigerate in an airtight container for up to 3–4 days or freeze up to 3 months. Reheat gently on the stove or in a microwave, adding a splash of stock or water if needed.