🌶 Mexican-Style Chili Beans
(Serves 4–6)
Ingredients
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2 cups cooked pinto or black beans (or 2 cans, drained and rinsed)
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1 tbsp vegetable oil or lard
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 jalapeño or serrano chili, finely chopped (adjust to taste)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp smoked paprika (optional)
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½ tsp oregano (preferably Mexican oregano)
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1 medium tomato, chopped, or ½ cup canned diced tomatoes
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½ cup chicken or vegetable broth (adjust for desired consistency)
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Salt and black pepper, to taste
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Fresh cilantro, chopped for garnish
Instructions
1. Sauté aromatics
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Heat oil in a medium skillet or saucepan over medium heat.
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Add onions and sauté until translucent.
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Add garlic and chili, cooking 1 minute until fragrant.
2. Add spices
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Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds to bloom the spices.
3. Add beans and tomatoes
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Add cooked or canned beans and chopped tomato to the skillet.
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Pour in broth to reach desired consistency.
4. Simmer
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Reduce heat to low and simmer 10–15 minutes, stirring occasionally.
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Mash some beans lightly with a spoon for a creamier texture, if desired.
5. Season and serve
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Taste and adjust salt and pepper.
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Garnish with fresh cilantro.
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Serve as a side dish with tacos, enchiladas, grilled meats, or with warm tortillas.
💡 Tips
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For extra depth, sauté a small piece of smoked bacon or chorizo with the onions.
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Add a squeeze of lime juice just before serving to brighten flavors.
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Can be made in advance — flavors improve after sitting a few hours or overnight.
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For spicier beans, leave seeds in the chili or add a dash of cayenne pepper.
I can also provide a slow-cooker version that makes these Mexican-style chili beans extra rich and flavorful — perfect for meal prep. Do you want me to give that version?
