Mexican-Style Chili Beans (Authentic & Hearty Recipe)
There’s something undeniably comforting about a bowl of warm, flavorful chili beans—especially when they’re made the Mexican way, with tender pinto beans, smoky spices, and a hint of heat. This Mexican-Style Chili Beans recipe brings the essence of traditional Mexican comfort food to your table with bold, authentic flavors, slow-simmered goodness, and just the right amount of spice.
Whether you’re looking for a cozy weeknight dinner, a hearty addition to a family gathering, or meal prep that keeps on giving, this dish has you covered. Infused with cumin, chili powder, and rich tomatoes, and optionally boosted with chorizo or ground beef, it’s a recipe you’ll come back to time and time again.
This chili bean dish pairs beautifully with steamed rice, warm tortillas, or cornbread, and is just as good on its own, garnished with a fresh squeeze of lime and a sprinkle of cilantro.
Why You’ll Love This Recipe
- 🌶️ Authentic Mexican Flavor: Made with traditional spices and jalapeños for a genuine taste experience.
- 🫘 Hearty & Filling: Pinto beans and meat make it a protein-rich, satisfying meal.
- 🍲 One-Pot Meal: Easy to prepare with minimal cleanup.
- 🌿 Naturally Gluten-Free: Simple, whole-food ingredients that fit many dietary needs.
- ❄️ Great for Meal Prep: Stores and freezes well for future meals.
Ingredients
Main Ingredients:
- 1 lb dried pinto beans, rinsed, soaked overnight, and drained
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb ground beef or Mexican chorizo (your choice)
- 1 can (14.5 oz) diced tomatoes, with juice
- 2–3 jalapeños, chopped (remove seeds for less heat)
- 6 cups chicken broth or water (low-sodium recommended)
Spices:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked or sweet paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
To Garnish:
- Fresh cilantro, chopped
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Soak and Prep the Beans
Place the pinto beans in a large bowl and cover them with water. Soak them overnight (8–12 hours) to soften. Drain and rinse the beans just before cooking.
💡 Quick Tip: In a pinch, you can use the “quick soak” method: boil the beans for 5 minutes, turn off heat, cover, and let sit for 1 hour before draining.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3: Brown the Meat
Add the ground beef or chorizo to the pot. Break it apart with a wooden spoon and cook until browned and cooked through, about 5–7 minutes. If there’s excess grease, drain it off.
Step 4: Layer in the Flavor
Stir in the diced tomatoes (with juice), chopped jalapeños, cumin, chili powder, paprika, oregano, salt, and pepper. Mix well to coat the meat and aromatics in the spices.
Step 5: Simmer the Beans
Add the soaked beans to the pot. Pour in the chicken broth or water, making sure the beans are fully submerged. Bring to a boil over high heat, then reduce to a simmer.
Cover loosely and let the mixture simmer gently for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the liquid level—add more water or broth if it gets too thick.
Step 6: Final Touches and Serve
Once the beans are tender and the flavors are well developed, taste and adjust seasoning if needed. Serve hot in bowls, garnished with fresh cilantro and a squeeze of lime.
Expert Tips & Variations
💡 Expert Tips:
- Use quality dried beans: Older beans may take longer to cook. Always check freshness if you’re having trouble softening them.
- Chorizo = bold flavor: Use Mexican-style chorizo (raw and crumbly) for spicier, smokier results.
- For thicker chili: Mash a few beans against the side of the pot during the last 15 minutes of cooking.
- Adjust heat: Control the spice level by using fewer jalapeños or removing the seeds.
🔁 Variations:
- Vegetarian version: Omit the meat and add diced bell peppers, corn, or mushrooms for a veggie boost.
- Smoky twist: Add 1 chipotle pepper in adobo sauce for deep, smoky flavor.
- Canned beans shortcut: Use 3 cans of drained pinto beans and simmer for 30–40 minutes instead of 2 hours.
Important Notes
- Don’t forget to soak your beans overnight or they’ll take much longer to cook.
- Avoid over-salting early—salt can toughen beans before they’re fully cooked. Season more at the end.
- Keep an eye on the pot while simmering. If too much liquid evaporates, you risk burning the beans.
Nutritional Information
(Per serving, approx. 1.5 cups – based on using lean ground beef and chicken broth)
- Calories: 390 kcal
- Protein: 22g
- Carbohydrates: 35g
- Fiber: 10g
- Fat: 18g
- Sodium: 720mg
- Sugar: 4g
Nutrition will vary based on ingredients used (e.g., chorizo vs beef, broth vs water).
Frequently Asked Questions (FAQ)
Can I make this recipe in a slow cooker?
Yes! Brown the meat and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I use canned beans instead of dried?
Absolutely. Use three 15-ounce cans of pinto beans, rinsed and drained. Skip the soaking step and reduce the simmering time to about 30–40 minutes.
Is this dish spicy?
It has a medium kick, mostly from jalapeños and chorizo. Adjust spice by reducing the jalapeños or choosing mild ground beef.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stove or microwave with a splash of broth to loosen.
Can I make this recipe ahead of time?
Yes, in fact, it tastes even better the next day! Make it up to 2 days in advance and reheat before serving.