Mexicali Chili Recipe

Name: Mexicali Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 lbs beef chuck, cut in 1/2 inch cubes; 2 cups sliced onions; 1 garlic clove, crushed; 2 lbs canned tomatoes, undrained; 6 ounces tomato paste; 2 tablespoons chili powder; 1 tablespoon sugar; 3 teaspoons salt; ¼ teaspoon pepper; ⅛ teaspoon paprika; 2 bay leaves; 1 teaspoon cumin; 1 teaspoon dried basil; 1 dash cayenne; 2 lbs canned kidney beans; ½ cup cheddar cheese, grated; 8 cups cooked rice

Servings: persons

¼ cup olive oil
2 lbs beef chuck, cut in 1/2 inch cubes
2 cups sliced onions
1 garlic clove, crushed
2 lbs canned tomatoes, undrained
6 ounces tomato paste
2 tablespoons chili powder
1 tablespoon sugar
3 teaspoons salt
¼ teaspoon pepper
⅛ teaspoon paprika
2 bay leaves
1 teaspoon cumin
1 teaspoon dried basil
1 dash cayenne
2 lbs canned kidney beans
½ cup cheddar cheese, grated
8 cups cooked rice

1
In hot oil, saute beef cubes until brown; remove.
2
To remaining fat, add onion, green pepper, and garlic.
3
Saute stirring, until tender - about 5 minutes.
4
Return beef to pan.
5
Add all remaining ingredients except beans, cheese, and rice.
6
Bring to boiling.
7
Simmer, covered, 60 min or til beef is tender.
8
Up to here it may be done ahead of time.
9
Add beans; heat gently several minutes.
10
Turn into ovenproof serving dish.
11
Sprinkle with cheddar cheese.
12
Broil a few seconds to melt cheese.
13
Serve with rice.
14
Note: I don't usually melt the cheese on top.
15
I just put it in a bowl to be sprinkled on top.
16
Guests fill a bowl layered with rice, chili, and cheese.

2530

kcal

Calories

Fat

379

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup olive oil, 2 lbs beef chuck, cut in 1/2 inch cubes, 2 cups sliced onions, 1 garlic clove, crushed, and more.

Yes, Mexicali Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexicali Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions