Mexican Chili
A hearty Mexican chili featuring ground beef, beans, salsa, and melted cheese, perfect for satisfying cravings and serving a crowd with bold flavors and comforting warmth.
Ingredients
Instructions
- Brown ground beef, then drain grease.
- Mix together ground beef, chili-hot beans, kidney beans, salsa, salt, pepper, Cheez Whiz, tomato juice, and chili powder to taste.
- Cook for 45 minutes or until done to your preference.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or switching to spicy salsa. If you want a vegetarian version, substitute ground beef with lentils or chopped mushrooms. For a creamier texture, you can replace Cheez Whiz with cream cheese or a cheese sauce. This recipe is reminiscent of other hearty Mexican recipes, like Chili Con Questa Dip.
Serving Suggestions
Serve hot, topped with shredded cheese, sour cream, or chopped green onions. It pairs beautifully with cornbread or tortilla chips for a satisfying meal. This Mexican Chili is also great for game day gatherings or casual family dinners. Consider serving it alongside the Two-Step Salsa Chili for a fun chili bar.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave in a bowl until hot, stirring occasionally, or warm on the stovetop over medium heat, adding a splash of water if it thickens too much. This chili also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chili contains roughly 813 calories, with 54g protein, 93g carbohydrates, and 29g fat. It is an excellent source of vitamin C (345% of the Daily Value), dietary fiber (147% of the Daily Value), and protein (109% of the Daily Value). Note that it is relatively high in sodium, at 2814mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chili?
Absolutely! You can swap out the chili-hot beans or kidney beans for black beans, pinto beans, or any other variety you prefer. Just ensure you adjust the cooking time accordingly if you're using dried beans instead of canned.
How can I make this chili less spicy?
To reduce the heat, opt for a mild salsa and use fewer chili-hot beans. You can also add a dollop of sour cream or a sprinkle of sugar to balance out the spice. Adjust the pepper in the recipe to your taste as well.
Can I make this chili in a slow cooker?
Yes, you can! Brown the ground beef first, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours. This method allows the flavors to meld beautifully, making it an excellent choice for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).