88 mexican chili recipes

An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.

Gringo chili: retro American chili built on canned tomato soup, French onion soup, kidney beans, and ground beef. Loaded with ground chile, cumin, and oregano. Weeknight chili with zero apologies.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Slow cooker Texican chili with bacon, cubed round steak, kidney beans, tomatoes, and vegetables. A hearty, Texas-meets-Mexican beef chili that simmers 10 to 12 hours until fork-tender.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

A dead-simple 5-ingredient chili with ground beef, kidney beans, tomato sauce, tomato paste, and taco sauce. No extra spices needed. Just simmer and serve.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

A two-meat chili with cubed pork and beef, pinto beans, green chiles, jalapenos, cumin, and red wine. Simmered low and slow in a Dutch oven, thickened with tortilla flour for serious body.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.