Hearty Tex-Mex Chili

This Hearty Tex-Mex Chili is seriously life changing! Honestly, I would argue that it is one of the best chili recipes out there! You may think I am only kidding, but this chili is seriously a game changer. Before testing this recipe, my family was not that into chili, but now after testing this recipe a bunch of times, it has become a highly requested dinner every week from every member of my family! There is just something special about the combination of the spicy chipotles in the smoky adobo with the rich tomato soup and spices.  Combine that with the hearty meat and soft beans and it makes for an insanely delicious bite. When eating this chili, your mouth gets coated with the most amazing flavor ever! This is a recipe you will make time and time again!

Hearty Tex-Mex Chili

Calories 880.45 kcal


  • 1 tablespoon olive oil
  • 2 onions chopped
  • 4 cloves garlic chopped
  • 1.5 pounds lean ground beef
  • 1/2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoons ground cinnamon
  • 1 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 chipotle peppers in adobo seeded and chopped
  • 1 teaspoon adobo sauce from can of chipotles
  • 2 cups chicken broth
  • 1 28 ounce can crushed tomatoes
  • 1 8 ounce can tomato paste
  • 2 tablespoons honey
  • 1 can red beans
  • 1 can black beans
  • 2 leaves bay


  • Heat the olive oil in a large skillet over a medium flame. Add the onions and cook for about 7 minutes or until they begin to caramelize around the edges. Stir the garlic and cook for another minute. Add the ground beef into the pot. Brown the beef, breaking up the meat as you go, for about 8 minutes.
  • Once the beef is browned, add in the chili powder, smoked paprika, cumin, cinnamon, salt, pepper, and chipotle pepper. Cook, stirring, for about 2 minutes. Add adobo sauce, chicken broth, the tomatoes, tomato paste, honey, kidney beans, black beans, and bay leaves, stir to combine.
  • Cover and cook on low for an hour then uncover and cook for an additional 20 minutes. Remove the bay leaves and ladle the chili into bowls. Top with chopped avocado and sliced scallions.
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