Mexican Chili

What do you like more? The chili or toppings? I love a hearty chili that I can top with extra Mexican flavors. Click here for my quick and easy crema recipe or my spinach cilantro pesto.

Mexican Chili

Yield: 4


  • 1 tablespoon canola oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 pounds organic, lean ground beef
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon chili paste
  • 2 (15 ounce) cans chopped tomatoes with juice
  • 1 (15 ounce) can kidney beans, no salt added
  • 1 (15 ounce) can pinto beans, no salt added
  • 1/2 cup enchilada sauce
  • 3 tablespoons unsweetened chocolate
  • Toppings (optional)
  • spinach cilantro pesto
  • crema
  • cotija cheese
  • tortilla strips
  • cilantro, chopped
  • lime wedges


  1. Heat oil in a large pot over medium heat.
  2. Add onion and sauté until translucent.
  3. Stir in garlic and cook until slightly golden.
  4. Add ground beef, stirring, breaking apart with a wooden spoon. Continue to cook for about 5 minutes.
  5. Stir in chili powder, cumin, oregano, salt, cayenne, and chili paste.
  6. Continue to stir until meat has been coated with seasonings.
  7. Add tomatoes, beans, enchilada sauce, and chocolate. Reduce heat and simmer, covered for 30 minutes.
  8. Garnish with spinach cilantro pesto, crema, cotija cheese, tortilla strips, cilantro, and fresh lime juice.

Last Modified on February 5, 2016
This entry was posted in EAT, RECIPES
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