3 Mexican-Inspired Chili Recipes for Cinco de Mayo

Out here, we don’t just make chili—we tell stories with it.

Stories that start in dusty border towns, drift through mesquite smoke, and land square in a cast iron pot over an open flame. And when you bring Six Gun Chipotle Chili Mixin’s into the mix, well partner… you’re ridin’ with bold flavor that’s been slow-roasted and trail-tested straight outta Old Mexico.

That smoky chipotle kick, backed by real-deal ingredients like chili pepper, cumin, oregano, garlic, and corn meal, gives your chili a backbone strong enough to stand tall in any cookoff—or any backyard worth its salt.

So grab your pot, round up your fixin’s, and let’s ride into three Mexican-inspired chili recipes that’ll make your taste buds holler.

1. Smoky Black Bean & Lime Chili

This one’s got a little desert breeze to it—bright lime, fresh cilantro, and deep, smoky flavor that lingers like a good campfire story.

Ingredients:

- 1 lb ground beef or turkey
- 1 can black beans (drained & rinsed)
- 1 can fire-roasted diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet Six Gun Chipotle Chili Mixin’s
- 2 cups beef or chicken broth
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- 1 tbsp olive oil

Optional Thickener:

-1–2 tbsp ground masa flour (from the packet)

Instructions:

1. Heat oil in a large pot and brown your meat. Set aside.

2. In the same pot, sauté onion and garlic until soft.

3. Stir in your Six Gun Chipotle Chili Mixin’s (save that masa for later).

4. Add tomatoes, broth, beans, and cooked meat. Bring to a simmer.

5. Let it cook low and slow for 20–30 minutes.

6. Stir in lime juice and cilantro just before serving.

7. Want it thicker? Mix masa with a little water and stir it in during the last 5 minutes.

Serve with: Warm tortillas or a hunk of cornbread fit for a trail boss.

2. Pinto Bean & Roasted Corn Chipotle Chili

This one’s hearty enough to fuel a long ride—pinto beans, sweet roasted corn, and that signature chipotle smoke.

Ingredients:

- 1 lb ground beef or pork
- 1 can pinto beans (drained & rinsed)
- 1 cup roasted corn (fresh, frozen, or canned)
- 1 can crushed tomatoes
- 1 small onion, diced
- 1 jalapeño, minced (optional, if you like a kick)
- 1 packet Six Gun Chipotle Chili Mixin’s
- 2 cups beef broth
- 1 tsp smoked paprika
- 1 tbsp oil

Optional Thickener:

- Ground masa flour

Instructions:

1. Brown meat in oil, then remove and set aside.

2. Cook onion and jalapeño until softened.

3. Add Six Gun Chipotle mixin’s and stir to wake up those spices.

4. Pour in tomatoes, broth, beans, corn, and meat.

5. Simmer for 25–30 minutes until flavors marry up nice and proper.

6. Add masa slurry if you want a thicker, stick-to-your-ribs chili.

Serve with: A sprinkle of queso fresco and a cold drink after a long day.

3. Cilantro Verde Chipotle Chicken Chili

Now this here’s a green-leanin’ chili with a smoky soul—fresh herbs, lime, and tender chicken that falls apart like a tall tale.

Ingredients:

- 1 lb shredded cooked chicken (rotisserie works just fine)
- 1 can white or pinto beans
- 1 cup tomatillo salsa (or salsa verde)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet Six Gun Chipotle Chili Mixin’s
- 2 cups chicken broth
- Juice of 1 lime
- ¾ cup fresh cilantro, chopped
- 1 tbsp oil

Optional Thickener:

- Ground masa flour

Instructions:

1. Heat oil and sauté onion and garlic until fragrant.

2. Stir in Six Gun Chipotle mixin’s (hold that masa aside).

3. Add salsa verde, broth, beans, and chicken.

4. Simmer for 20–25 minutes, stirring occasionally.

5. Finish with lime juice and a generous handful of cilantro.

6. Thicken with masa if desired.

Serve with: Sliced avocado and a squeeze of lime—simple, clean, and mighty fine.

Final Word from the Trail

No matter which pot you hitch your wagon to, one thing’s certain—Six Gun Chipotle Chili Mixin’s brings the kind of bold, smoky flavor that don’t cut corners and don’t apologize.

With real ingredients like ground chili pepper, cumin, garlic, oregano, and slow-roasted chipotle, you’re not just makin’ chili…

You’re carryin’ on a tradition.

So whether you’re cookin’ under open sky or right there in your kitchen, remember:

This ain’t just chili.
It’s the best chili that ever met a mouth.