Spicy Rio Grande Chili with Beef and Black Beans
A hearty and spicy chili featuring ground beef and black beans, inspired by flavors from the Rio Grande region in Texas. This mexican-inspired soups ready in about 55 minutes pairs ground beef, (14.5 oz) diced tomatoes (canned), medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes (canned)
- 1 medium, diced onion
- 1 small, seeded and minced jalapeño pepper
- 3, minced garlic cloves
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
- Step 2: Add 1 lb ground beef and 1 small minced jalapeño pepper, breaking the meat apart with a spoon. Cook for 7 minutes until browned and no pink remains.
- Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until spices are aromatic.
- Step 4: Pour in 2 cups beef broth, 1 can (14.5 oz) diced tomatoes with juices, and 1 can (15 oz) black beans (drained and rinsed). Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes until chili thickens and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Rio Grande Chili with Beef and Black Beans take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Rio Grande Chili with Beef and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Spicy Rio Grande Chili with Beef and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Rio Grande Chili with Beef and Black Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Rio Grande Chili with Beef and Black Beans?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
