31+ Hearty Authentic Mexican Chili Recipes to Spice Up Your Meals

Mexican cuisine is known for its bold, vibrant flavors, and one of the best ways to experience this rich culinary tradition is through its chilis.

Whether you’re craving something spicy, smoky, or comforting, there’s a Mexican chili recipe for every taste.

From hearty beef chilis to light vegetarian versions, authentic Mexican chilis incorporate a variety of fresh ingredients, smoky dried chiles, and aromatic spices that will transport you straight to the heart of Mexico.

In this blog, we bring you 31+ authentic Mexican chili recipes that celebrate the diverse range of flavors, textures, and regional influences within Mexican cooking.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes offer something for everyone.

Let’s dive in and explore these delightful, time-tested recipes that are perfect for any occasion!

31+ Hearty Authentic Mexican Chili Recipes to Spice Up Your Meals

There’s no better way to enjoy authentic Mexican flavors than with a bowl of rich, savory chili.

The diversity of chili recipes in Mexican cuisine offers something for every preference, from classic meat-filled chilis to lighter, vegetarian options.

Each recipe highlights the distinct flavors of various regions across Mexico, offering a little taste of tradition in every bite.

With our collection of 31+ authentic Mexican chili recipes, you now have plenty of delicious options to spice up your meals and bring a taste of Mexico to your table.

So, gather your ingredients, fire up the stove, and get ready to experience the amazing world of Mexican chilis like never before!

Chili con Carne (Mexican Beef Chili)

Chili con Carne is a hearty, flavorful Mexican stew made with tender beef, tomatoes, and a blend of spices. This rich, savory dish is perfect for warming up on a chilly day and can be served with tortillas or over rice for a complete meal. It’s not just about heat; it’s about balance, with smoky flavors from dried chilis and a touch of cumin, making this chili an authentic Mexican favorite.

Ingredients:

• 2 lbs beef chuck, cubed
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 dried ancho chiles, seeds removed and soaked in hot water
• 2 dried pasilla chiles, seeds removed and soaked in hot water
• 2 tomatoes, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 cups beef broth
• 1 cup beer (preferably a dark beer)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Heat the vegetable oil in a large pot over medium-high heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
  2. In the same pot, add the onion and garlic. Sauté for about 3 minutes, until softened.
  3. Blend the soaked ancho and pasilla chiles in a blender with the tomatoes, cumin, chili powder, and smoked paprika, until smooth. Add this chili paste to the pot and cook for another 2 minutes.
  4. Return the browned beef to the pot. Add the beef broth and beer. Bring to a boil, then lower the heat and simmer uncovered for 1.5 to 2 hours, until the beef is tender and the sauce has thickened.
  5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Chili con Carne is the epitome of comfort food, with tender, juicy beef and a rich, smoky sauce that envelops every bite. It’s perfect for a weekend dinner or to feed a crowd. The layers of flavor from the dried chiles and spices create a depth of taste that is both bold and satisfying. Serve it alongside cornbread or rice for a truly authentic Mexican meal experience.

Chili Verde (Green Chili Stew)

Chili Verde is a popular dish from the heart of Mexico, known for its tangy and spicy flavor profile. Made with pork, green tomatillos, and a blend of fresh green chiles, it’s a lighter yet zesty version of chili that’s perfect for any occasion. This recipe combines the freshness of green ingredients with the deep flavors of slow-cooked pork for an irresistible meal.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 10 medium tomatillos, husked and chopped
• 4 fresh jalapeño chiles, seeds removed and chopped
• 1 serrano chile, chopped
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Heat the oil in a large pot over medium heat. Brown the pork chunks on all sides, about 8-10 minutes. Remove and set aside.
  2. In the same pot, add the onion and garlic, sautéing until softened, about 3 minutes.
  3. Add the tomatillos, jalapeños, and serrano chile to the pot. Cook for about 5 minutes until the tomatillos begin to release their juices.
  4. Add the browned pork back to the pot, followed by chicken broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours until the pork is tender.
  5. Use a hand blender or a regular blender to purée the sauce if you prefer a smoother texture, or leave it chunky if you like more texture.
  6. Serve with fresh cilantro as garnish, and enjoy with warm tortillas.

Chili Verde offers a delightful contrast to traditional red chili, with its fresh, tangy, and mildly spicy flavor. The pork, slow-cooked in the green sauce, becomes incredibly tender and flavorful, making each bite a joy. It’s perfect served with tortillas or rice, and you can adjust the heat level by adding or reducing the number of chiles. This dish is a beautiful way to experience the unique flavors of Mexico’s green chili cuisine.

Vegan Chili (Chili Sin Carne)

Chili Sin Carne is a hearty, plant-based version of traditional chili that’s both satisfying and full of flavor. Using a variety of beans, vegetables, and a medley of spices, this vegan chili offers a comforting experience without any animal products. It’s perfect for those seeking a meatless option that doesn’t sacrifice taste. This dish is a celebration of fresh ingredients and robust flavors, with a touch of heat that’s fully customizable.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 4 minutes.
  2. Add the carrots, celery, bell pepper, and zucchini, and cook for another 5 minutes until they begin to soften.
  3. Stir in the beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, cayenne pepper, and vegetable broth. Bring to a boil.
  4. Reduce the heat to low and simmer for 30-40 minutes, allowing the flavors to meld and the chili to thicken.
  5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Vegan Chili is a true crowd-pleaser, offering a rich and fulfilling flavor that proves plant-based meals can be just as satisfying as their meat counterparts. The combination of beans, vegetables, and spices provides a depth of flavor, while the heat from the chili powder and cayenne gives it just the right amount of kick. Serve with cornbread, avocado slices, or tortilla chips for a complete meal that’s perfect for any occasion. Whether you’re vegan or simply looking for a lighter chili option, this recipe delivers all the comfort and warmth you crave.

Chili de Arbol (Chili with Dried Arbol Chiles)

Chili de Arbol is a spicy Mexican dish made using dried arbol chiles, which bring a vibrant, fiery kick to the chili. The deep red sauce created from the arbol chiles is smoky, tangy, and packed with heat, making this chili a bold and intense dish. Perfect for those who love spicy food, this recipe offers a perfect balance of flavor and heat, enhanced by a variety of spices that round out the dish.

Ingredients:

• 12 dried arbol chiles, stems removed
• 1 tablespoon vegetable oil
• 1 lb ground beef or pork
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups beef or chicken broth
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• Lime wedges and chopped cilantro for garnish
• Instructions:
  1. Toast the dried arbol chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for about 20 minutes.
  2. Once the chiles are softened, blend them in a blender with a bit of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat the oil in a large pot over medium-high heat. Add the ground meat and cook until browned, about 7-10 minutes. Remove excess fat.
  4. Add the onion and garlic to the pot, sautéing until softened, about 3-4 minutes.
  5. Stir in the cumin, chili powder, and the prepared chili paste. Cook for another 2 minutes to allow the spices to bloom.
  6. Add the crushed tomatoes and broth to the pot, stirring well. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, allowing the chili to thicken.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lime before serving.

Chili de Arbol delivers a fiery, satisfying experience, making it a favorite among spice lovers. The arbol chiles create a smooth, intensely spicy sauce that gives this chili its signature heat, which pairs wonderfully with the savory meat and spices. It’s a dish that will warm you up from the inside out, and the lime and cilantro add a refreshing contrast to the heat. Serve it with a side of rice or tortillas to balance out the spice for a truly authentic Mexican meal.

Chili de Puerco (Pork Chili)

Chili de Puerco is a comforting and flavorful Mexican dish made with tender pork simmered in a rich, red chili sauce. The pork absorbs the deep flavors of dried chiles, garlic, and herbs, resulting in a hearty and satisfying meal. This dish is perfect for those who enjoy tender meat with a flavorful kick. It’s a simple yet satisfying meal that showcases the best of Mexican chili cooking.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 3 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 20 minutes.
  2. Blend the soaked chiles with a little bit of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat the vegetable oil in a large pot over medium-high heat. Brown the pork chunks on all sides, about 7-8 minutes. Remove the pork and set it aside.
  4. In the same pot, add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
  5. Stir in the cumin and oregano, then add the chili paste. Cook for 2-3 minutes to let the spices bloom.
  6. Return the browned pork to the pot, and add the diced tomatoes and chicken broth. Stir to combine.
  7. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
  8. Season with salt and pepper to taste. Garnish with chopped cilantro before serving.

Chili de Puerco is a wonderfully savory dish with tender pork bathed in a rich and smoky chili sauce. The combination of guajillo and ancho chiles creates a deep, complex flavor, while the pork absorbs all the delicious spices as it simmers. This chili is ideal for a family dinner or a gathering with friends. Serve it with warm tortillas, rice, or beans to complement the flavors, and enjoy a taste of authentic Mexican comfort food.

Chili de Calabaza (Squash Chili)

Chili de Calabaza is a light and flavorful vegetarian chili that features the natural sweetness of squash. This dish is a great alternative to meat-based chilis, offering a delicious combination of textures and flavors. With the addition of tomatoes, beans, and a rich chili sauce, this recipe is both nutritious and satisfying, offering a healthy take on traditional Mexican chili.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 medium zucchinis, diced
• 2 cups cubed butternut squash
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 dried pasilla chiles, seeds removed
• 1 dried guajillo chile, seeds removed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the dried pasilla and guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Once toasted, place them in a bowl and cover them with hot water. Let them soak for about 15 minutes.
  2. Blend the soaked chiles with a small amount of the soaking liquid until smooth. Set aside.
  3. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
  4. Stir in the zucchini and butternut squash, cooking for another 5 minutes until they start to soften.
  5. Add the black beans, diced tomatoes, chili paste, cumin, and chili powder to the pot. Stir well.
  6. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 30 minutes, or until the squash is tender.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Calabaza offers a perfect balance of sweetness and spice, with the squash providing a tender texture that pairs beautifully with the rich chili sauce. It’s a healthy yet hearty dish that’s perfect for a vegetarian meal. The mild heat from the pasilla and guajillo chiles, combined with the cumin and chili powder, creates a deep, comforting flavor that will satisfy even non-vegetarians. This dish can be served on its own or with rice for a wholesome and nutritious meal.

Chili Rojo (Mexican Red Chili)

Chili Rojo is a classic Mexican chili made with a flavorful red sauce crafted from dried red chiles, tomatoes, and spices. The dish typically uses either beef or pork, and the sauce is rich, smoky, and slightly sweet. This dish is a perfect example of how simple ingredients can be transformed into a deeply satisfying, comforting meal. Whether served with rice, beans, or tortillas, Chili Rojo is a quintessential Mexican comfort food that brings warmth and depth to the table.

Ingredients:

• 2 lbs beef chuck or pork shoulder, cut into chunks
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground oregano
• 1 can (14 oz) crushed tomatoes
• 2 cups beef or chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for about 20 minutes.
  2. Once the chiles are softened, blend them in a blender with a little of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat the vegetable oil in a large pot over medium-high heat. Brown the pork or beef chunks on all sides, about 7-10 minutes. Remove the meat and set it aside.
  4. In the same pot, sauté the onion and garlic for about 4 minutes until softened.
  5. Stir in the cumin, chili powder, and oregano, then add the prepared chili paste. Cook for 2 minutes, letting the spices bloom.
  6. Return the browned meat to the pot and add the crushed tomatoes and broth. Bring the mixture to a boil.
  7. Lower the heat and simmer for 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
  8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili Rojo is a bold and savory dish that perfectly embodies the flavors of Mexico. The rich red sauce, with its deep, smoky flavors, wraps around the tender meat to create a dish that is both comforting and filling. The combination of guajillo and ancho chiles adds layers of complexity, while the slight sweetness from the tomatoes balances the spice. This dish is perfect for a cozy dinner and pairs beautifully with rice, beans, or tortillas for a full Mexican feast.

Chili de Nopal (Cactus Chili)

Chili de Nopal is a unique and refreshing twist on traditional chili, using nopal cactus as the star ingredient. The cactus adds a tender, slightly tangy texture that complements the smoky and spicy flavors of the chili sauce. This dish is not only flavorful but also nutritious, making it a perfect vegetarian or light meal option. The combination of fresh vegetables and a rich chili sauce provides a satisfying and health-conscious alternative to heavier chilis.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb fresh nopal cactus pads, cleaned and sliced
• 2 tomatoes, chopped
• 2 dried pasilla chiles, seeds removed
• 1 dried chipotle chile, seeds removed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup vegetable broth
• 1 can (14 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the dried pasilla and chipotle chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 15-20 minutes.
  2. Blend the soaked chiles with the chopped tomatoes and a little of the soaking liquid until smooth. Set aside.
  3. Heat olive oil in a large pot over medium-high heat. Add the onion and garlic, and sauté until softened, about 4 minutes.
  4. Add the sliced nopal cactus to the pot, cooking for 5-7 minutes until they soften and release their juice.
  5. Stir in the chili paste, cumin, chili powder, and vegetable broth. Bring to a simmer.
  6. Add the black beans to the pot and cook for another 10 minutes, allowing the flavors to meld together.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Nopal offers a deliciously unique alternative to traditional chili, with the nopal cactus adding a fresh, slightly tangy element that perfectly complements the smoky, spicy sauce. The rich chili paste infuses the nopal and beans, creating a dish that’s both flavorful and nutritious. This dish is perfect for vegetarians or anyone looking to explore the diverse flavors of Mexican cuisine. Serve it with a side of rice or tortillas for a light but satisfying meal.

Chili de Pollo (Chicken Chili)

Chili de Pollo is a flavorful Mexican chili made with tender chicken, simmered in a spicy and aromatic sauce. This dish combines the savory goodness of chicken with the depth of a rich chili sauce, featuring tomatoes, garlic, and a blend of dried chiles. The sauce has just the right balance of heat and sweetness, making it a perfect option for a family meal. It’s a lighter yet hearty dish that’s easy to prepare and incredibly satisfying.

Ingredients:

• 4 chicken breasts or thighs, boneless and skinless, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 dried ancho chiles, seeds removed
• 2 dried pasilla chiles, seeds removed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the ancho and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Once toasted, place them in a bowl and cover them with hot water. Let them soak for about 15 minutes.
  2. Blend the soaked chiles with the diced tomatoes and a little of the soaking liquid until smooth. Set aside.
  3. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken chunks and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.
  4. In the same pot, add the chopped onion and garlic, sautéing for 3 minutes until softened.
  5. Stir in the chili paste, cumin, and chili powder. Cook for 2 minutes to allow the spices to bloom.
  6. Return the chicken to the pot, add the chicken broth, and bring the mixture to a boil.
  7. Reduce the heat and simmer for 30 minutes, or until the chicken is tender and the sauce has thickened.
  8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Pollo offers a lighter yet deeply flavorful alternative to beef or pork chili. The tender chicken absorbs the richness of the chili sauce, while the combination of ancho and pasilla chiles creates a flavorful base that’s both smoky and mildly spicy. This dish is perfect for those looking for a hearty meal that isn’t too heavy. Serve it with a side of rice, tortillas, or a dollop of sour cream for a complete and satisfying Mexican-inspired meal.

Chili de Venado (Venison Chili)

Chili de Venado, or venison chili, brings a unique twist to traditional chili recipes with the addition of venison as the main protein. Venison, with its lean and rich flavor, pairs beautifully with the deep, smoky, and spicy chili sauce made from a variety of dried chiles. This dish is perfect for hunters or anyone looking to enjoy a heartier, more robust version of chili that features wild game. The chili sauce is the key to its delicious complexity, balanced with tomatoes, garlic, and a mixture of spices.

Ingredients:

• 2 lbs venison stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 dried guajillo chiles, seeds removed
• 2 dried pasilla chiles, seeds removed
• 1 dried chipotle chile, seeds removed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the dried chiles (guajillo, pasilla, and chipotle) in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for 20 minutes.
  2. Blend the soaked chiles with the tomatoes and a little of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat the olive oil in a large pot over medium-high heat. Brown the venison chunks on all sides, about 8-10 minutes. Remove the venison and set it aside.
  4. In the same pot, sauté the chopped onion and minced garlic until softened, about 4 minutes.
  5. Stir in the cumin, coriander, and chili powder, cooking for another 2 minutes to allow the spices to bloom.
  6. Return the browned venison to the pot, and add the chili paste and beef broth. Bring the mixture to a boil.
  7. Lower the heat and simmer the chili for 1.5 to 2 hours, or until the venison is tender and the sauce has thickened.
  8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Chili de Venado offers a distinctive and flavorful twist on classic chili, using venison’s rich and earthy taste as the centerpiece. The combination of dried chiles—guajillo, pasilla, and chipotle—creates a robust sauce that enhances the gamey flavor of the venison, while the cumin and coriander add depth. This dish is a hearty, comforting choice for a special dinner, perfect for those seeking something bold and a little different from the usual beef or pork chili. Pair it with warm tortillas, rice, or cornbread for a complete meal that celebrates the flavors of wild game.

Chili de Frijoles (Bean Chili)

Chili de Frijoles is a vegetarian-friendly Mexican chili that showcases the natural goodness of beans as the main ingredient. It is a rich, hearty dish that uses a combination of beans, tomatoes, and spices to create a deep, comforting flavor. This dish is perfect for anyone looking for a meatless option without sacrificing taste or satisfaction. The hearty beans soak up the flavors from the chiles and spices, resulting in a comforting meal that can be enjoyed by everyone.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 dried ancho chiles, seeds removed
• 2 dried pasilla chiles, seeds removed
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) pinto beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the ancho and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 15-20 minutes.
  2. Blend the soaked chiles with the diced tomatoes and a small amount of the soaking liquid until smooth. Set aside.
  3. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4 minutes until softened.
  4. Stir in the chili paste, cumin, and chili powder, and cook for another 2 minutes to bloom the spices.
  5. Add the beans (both pinto and black beans) to the pot, along with the vegetable broth. Bring the mixture to a simmer.
  6. Let the chili simmer for 20-30 minutes, allowing the flavors to meld together and the sauce to thicken.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Frijoles is a nourishing and satisfying dish that highlights the humble bean, transforming it into a flavorful and filling meal. The blend of ancho and pasilla chiles adds a smoky richness to the dish, while the cumin and chili powder offer depth and warmth. It’s an excellent choice for vegetarians or anyone seeking a hearty, plant-based meal. Serve this chili with a side of crusty bread, rice, or even tacos for a well-rounded, satisfying Mexican-inspired meal.

Chili de Camarón (Shrimp Chili)

Chili de Camarón is a light yet flavorful Mexican dish that uses shrimp as the main protein, offering a seafood twist on traditional chili. The shrimp are cooked in a flavorful tomato-based sauce made from dried chiles, garlic, and spices. This dish is quick to prepare and perfect for those who prefer seafood over meat. The chili sauce is rich, smoky, and slightly spicy, enhancing the natural sweetness of the shrimp, making for a delicious and refreshing chili.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 dried guajillo chiles, seeds removed
• 1 dried chipotle chile, seeds removed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish
• Instructions:
  1. Toast the guajillo and chipotle chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 15 minutes.
  2. Blend the soaked chiles with the diced tomatoes and a small amount of soaking liquid until smooth. Set the chili paste aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing for 4 minutes until softened.
  4. Stir in the chili paste, cumin, and chili powder. Cook for another 2 minutes to allow the flavors to meld together.
  5. Add the vegetable broth and bring the sauce to a simmer. Cook for 5-10 minutes, allowing it to thicken slightly.
  6. Add the shrimp to the skillet and cook for 3-4 minutes until the shrimp turn pink and are cooked through.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro and a squeeze of lime before serving.

Chili de Camarón is a delightful and zesty dish that combines the tender sweetness of shrimp with a bold and smoky chili sauce. The guajillo and chipotle chiles provide the perfect balance of heat and flavor, without overwhelming the delicate shrimp. This dish is ideal for seafood lovers looking for a fresh take on chili. Serve it with a side of rice, tortillas, or even over a bed of greens for a light yet satisfying meal that packs a punch.

Chili de Cerdo (Pork Chili)

Chili de Cerdo is a delicious and hearty Mexican chili made with tender pork simmered in a rich, flavorful sauce. The pork absorbs the flavors of dried chiles, garlic, and spices, creating a comforting and spicy dish. This recipe uses a combination of dried chiles like guajillo and ancho to build a smoky and slightly sweet sauce that complements the natural flavor of the pork. Chili de Cerdo is perfect for cold nights or special gatherings, served with tortillas, rice, or beans for a complete meal.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes, being careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let the chiles soak for 20 minutes.
  2. Blend the soaked chiles with the diced tomatoes and a small amount of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat vegetable oil in a large pot over medium-high heat. Brown the pork chunks on all sides, about 8-10 minutes. Remove the pork and set aside.
  4. In the same pot, sauté the chopped onion and minced garlic for 4 minutes until softened.
  5. Stir in the chili paste, cumin, and chili powder, cooking for another 2 minutes to bloom the spices.
  6. Return the browned pork to the pot and add the chicken broth. Bring the mixture to a boil.
  7. Lower the heat and simmer for 1.5-2 hours until the pork is tender and the sauce has thickened.
  8. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Chili de Cerdo is a deliciously rich and flavorful dish that celebrates the tender pork and the smoky complexity of dried chiles. The combination of guajillo and ancho chiles creates a perfect balance of heat and sweetness, which infuses the pork with deep flavors. This chili is great for a comforting dinner and can be served alongside traditional Mexican sides such as rice, beans, or tortillas. The freshness of the cilantro adds a nice contrast to the richness of the chili, making it a well-rounded and satisfying meal.

Chili de Calabaza (Squash Chili)

Chili de Calabaza is a flavorful and hearty vegetarian chili made with tender squash, tomatoes, and a variety of spices. This dish is ideal for those looking for a lighter chili that is still satisfying and full of flavor. The squash adds a subtle sweetness, which balances the heat from the dried chiles. It is a perfect dish for autumn or any time you crave a comforting, plant-based meal with a little spice. Chili de Calabaza can be served as a main or a side, paired with rice or tortillas for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 dried pasilla chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 large zucchini or yellow squash, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. Toast the pasilla and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Place the chiles in a bowl and cover with hot water. Let them soak for 15 minutes.
  2. Blend the soaked chiles with the diced tomatoes and a little of the soaking liquid until smooth. Set the chili paste aside.
  3. Heat olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, sautéing for 4 minutes until softened.
  4. Add the diced squash or zucchini to the pot and cook for 5 minutes until slightly tender.
  5. Stir in the chili paste, cumin, and chili powder. Cook for 2 minutes to release the spices’ fragrance.
  6. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, until the squash is tender and the chili has thickened.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Calabaza is a light yet flavorful dish that showcases the sweetness and earthiness of squash, perfectly complemented by the smoky, slightly spicy chili sauce. The pasilla and ancho chiles create a rich, deep flavor profile that pairs beautifully with the vegetable broth and fresh squash. This dish is an excellent option for vegetarians or anyone looking for a lighter chili that still delivers on taste. Serve it with rice, tortillas, or a dollop of sour cream for a fulfilling and wholesome meal.

Chili de Albóndigas (Meatball Chili)

Chili de Albóndigas is a comforting Mexican chili made with tender meatballs, simmered in a rich and spicy chili sauce. This hearty dish is perfect for family gatherings and provides a delicious twist on traditional chili by using flavorful meatballs instead of ground meat. The chili sauce, made from dried chiles, tomatoes, and spices, coats the meatballs and adds depth to the dish. This recipe is easy to prepare and makes a perfect meal when served with rice, tortillas, or beans.

Ingredients:

For the meatballs:

• 1 lb ground beef or pork
• 1/4 cup rice (optional)
• 1 egg
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the chili sauce:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 dried guajillo chiles, seeds removed
• 2 dried pasilla chiles, seeds removed
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Instructions:
  1. In a mixing bowl, combine the ground meat, rice (if using), egg, cumin, garlic powder, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
  2. Toast the guajillo and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 20 minutes.
  3. Blend the soaked chiles with the diced tomatoes and a little of the soaking liquid until smooth. Set the chili paste aside.
  4. Heat vegetable oil in a large pot over medium-high heat. Add the chopped onion and garlic and sauté for 4 minutes until softened.
  5. Stir in the chili paste and ground cumin, and cook for another 2 minutes to let the spices bloom.
  6. Add the beef broth and bring the sauce to a simmer.
  7. Carefully drop the meatballs into the simmering chili sauce. Cook for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and tender.
  8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chili de Albóndigas is a hearty and comforting dish that transforms the humble meatball into something extraordinary. The tender meatballs absorb the rich, smoky chili sauce, creating a flavorful and satisfying meal. The guajillo and pasilla chiles provide a robust depth of flavor that pairs perfectly with the spices in the meatballs. This dish is a wonderful choice for a family dinner, served with rice, beans, or tortillas for a complete meal. The addition of fresh cilantro adds a touch of brightness and freshness, rounding out the flavors.

Note: More recipes are coming soon!