Tex-Mex Beef and Black Bean Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty chili featuring ground beef, black beans, and a blend of smoky spices, perfect for a satisfying meal with a Texas twist. This Mexican-inspired beef recipe, ready in about 50 minutes, pairs ground beef, black beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 10 min Cook: 40 min Serves 4 Mexican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 4 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Add 1 lb ground beef to the pot, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
  4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
  5. Step 5: Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained black beans, and 1 cup beef broth. Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until thickened and flavors meld.
  6. Step 6: Serve topped with 1/4 cup chopped fresh cilantro.

Related recipes