Chihuahua Chili Recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

This easy Chihuahua Chili comes together quickly on the stove or in a slow cooker. Flavorful from enchilada sauce, beer, and spices, it is the perfect bowl of red.

Chihuahua Chili | Good Cheap Eats

When I’m going to feed a crowd, this is one of our favorite recipes. It’s hearty and filling and easy to serve. Just dish up bowls of red, offer a selection of toppings, and a basket of bread and butter, and you’re good to go.

If you’d like, you can make this in the crockpot. After you saute the onions and garlic, simply combine all the ingredients in a large crockpot. This is so make ahead, you can cool and freeze it and enjoy it another time.

To make it even more of a regular day thing, I cook up big batches and freeze it in portion or dinner-size containers. It freezes super well. It goes great over hot dogs, wrapped in burritos, or spooned atop fries.

Side note: I developed this recipe back in 1998. Friends were thrilled to enter it into a chili cook-off because they could boast that it really did contain chihuahua. Please note that no dogs were harmed in the creation of this recipe. 😉

Tools I use to make it EASY:

Pin this for later:

Chihuahua Chili | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Amanda says

    I love how simple this chili is to make. However, not a fan of cumin. Would it ruin the recipe to leave it out, or have you any ideas for a suitable substitution?

    • Jessica says

      Yes, you can leave it out. The enchilada sauce has enough flavor. You should be good.

  2. Mary says

    If I make this in the crockpot should I still do the following or just dump it all in the crockpot? “In large pot, heat oil. Saute onion until transluscent, about 3-4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil.”

    • Jessica says

      @Mary, I like the flavor that sauteing adds to the onions, so yes, I would saute the onions and garlic and then toss everything in the crockpot.

  3. Lisa says

    Everyone in my home loves this recipe. 🙂

    Do you have any guessimate as to how many one-cup servings this recipe makes? I need to know for dietary reasons (so I know how much I’m eating, etc.)

    Thank you for your help.

    • Jessica says

      I think last time I made it, it was 12 to 16 cups. Sorry I’m not more help!

  4. Shonda says

    I’m wondering if I could use a 15 bean mixture that I have made for beans. I have so many of them, but don’t know what to make with them.

    • Jessica says

      @Shonda, I think most beans would taste great in this chili.

  5. Shonda says

    OK. I’ll try it sometime and let you know.

  6. S Bowe says

    Any idea what size crockpot you’d need for this recipe?

  7. JOANNE says

    Hi Jessica,

    Do you really use(total) 88 ounces of beans?

    • Yes. It’s a large batch of chili that will serve 8 to 12. It freezes beautifully. Since the large cans of beans are so much cheaper than the smaller ones, it’s super affordable to make a big batch and freeze it if you won’t use it all in one sitting.

Share Your Thoughts