Mexican Chili Recipe

Name: Mexican Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Oil; 1-1/2 pound Ground Beef; 3 whole Links Of Spanish Chorizo, Diced; 1-1/2 pound Chuck Roast, Trimmed, And Cut Into Bite Sized Pieces; 1 whole Large Yellow Onion, Diced; 4 cloves Garlic, Minced; 3 Tablespoons Chili Powder; 1 package (1 Oz. Packet) Taco Seasoning; 1-1/2 teaspoon Dried Mexican Oregano; 1 teaspoon Salt; 1 teaspoon Cracked Black Pepper; 28 ounces, weight Crushed Tomatoes; 15 ounces, weight Can Of Tomato Sauce; 1-1/2 cup Water; 15 ounces, weight Can Of Black Beans (drained); 15 ounces, weight Can Of Chili Beans, Drained; 2 whole Chipotle Peppers In Adobo Sauce, Diced; 1-1/2 cup Frozen Corn Kernels

Servings: persons

2 Tablespoons Canola Oil
1-1/2 pound Ground Beef
3 whole Links Of Spanish Chorizo, Diced
1-1/2 pound Chuck Roast, Trimmed, And Cut Into Bite Sized Pieces
1 whole Large Yellow Onion, Diced
4 cloves Garlic, Minced
3 Tablespoons Chili Powder
1 package (1 Oz. Packet) Taco Seasoning
1-1/2 teaspoon Dried Mexican Oregano
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
28 ounces, weight Crushed Tomatoes
15 ounces, weight Can Of Tomato Sauce
1-1/2 cup Water
15 ounces, weight Can Of Black Beans (drained)
15 ounces, weight Can Of Chili Beans, Drained
2 whole Chipotle Peppers In Adobo Sauce, Diced
1-1/2 cup Frozen Corn Kernels

1
Begin by prepping all of your ingredients. On medium to high heat, add a large stock pot to the stove and toss in your oil. Let this heat up for a minute or two, then toss in all of your meat. The goal is to brown your meat nicely. Once the meat is browned, cover and pour off any of the fat, then return it to the stove top. Toss in your onions and garlic, and cook for a few minutes.
2
Next toss in all of your seasonings and give it a good mix, cooking an additional few minutes.
3
Now is the time to add in the crushed tomatoes, tomato sauce, and water, giving it a good stir and letting it come to a boil. Next, add in the beans, chipotle peppers, and the corn. Give it a good stir, cover, and reduce the heat to low, cooking for at least a good hour before serving. I typically let it cook for a couple of hours on low so all of the flavors marry, letting the beans and meat get nice and tender.
4
Every bite of this chili is just loaded with great flavor and texture. The addition of corn and chipotle peppers just gave a great balance of heat that balanced nicely with the creaminess of the beans. If you want to top the chili with a bit of cheese and crushed tortilla chips, go right ahead, as that is what makes eating chili fun. If you are looking for a new chili recipe, this one is a definite must-make. Hope you enjoy.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 Tablespoons Canola Oil, 1-1/2 pound Ground Beef, 3 whole Links Of Spanish Chorizo, Diced, 1-1/2 pound Chuck Roast, Trimmed, And Cut Into Bite Sized Pieces, and more.

Yes, Mexican 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.

Mexican Chili

How did you like this recipe?

Frequently Asked Questions