Traditional Mexican Chili Con Carne

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, smoky meat stew with kidney beans, tomatoes, and a blend of Mexican spices for a bold, authentic flavor. This Latin American recipe, ready in about 60 minutes, pairs ground beef, kidney beans, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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) kidney beans
• 1 can (14 oz) tomato sauce
• 2 chipotle peppers in adobo
• 1 onion
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1/4 cup coconut milk

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, cook ground beef over medium heat until browned, then add chopped onion and garlic, sautéing for 5 minutes until softened.
2. Step 2: Stir in cumin, oregano, and chipotle peppers, then add tomato sauce and coconut milk. Bring to a simmer and cook for 30 minutes.
3. Step 3: Fold in kidney beans and cook for 10 minutes until heated through. Serve with warm cornbread or rice.