My Chili Recipe – Eats Now

Name: My Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chopped meat (20 to 30 percent fat); 2 big yellow Spanish onions, chopped; 1 to 2 tablespoons minced pickled jalapeno peppers, depending on your taste; 1 tablespoon minced fresh garlic; 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 3 cups Marinara Sauce or any marinara sauce; 1/2 cup brewed black coffee; Masarepa (Hispanic cooked cornmeal) or cornmeal

Servings: persons

2 1/2 pounds chopped meat (20 to 30 percent fat)
2 big yellow Spanish onions, chopped
1 to 2 tablespoons minced pickled jalapeno peppers, depending on your taste
1 tablespoon minced fresh garlic
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cups Marinara Sauce or any marinara sauce
1/2 cup brewed black coffee
Masarepa (Hispanic cooked cornmeal) or cornmeal

1
Heat a large high-sided saute pan over high heat until it is so hot that a drop of water will bounce when it hits the surface.
2
Throw on the chopped meat.
3
Spread it out flat with a heavy spatula using a random chopping motion to disperse the meat evenly and break it up into small clusters.
4
Add the onions and cook for 10 to 20 minutes, until the meat is brown all over and the onions have softened and begun to melt away.
5
Sprinkle with the cumin, jalapeno peppers, garlic, salt, pepper, and oregano, and saute for a few more minutes.
6
Add the marinara sauce and the coffee, and cook for about 15 minutes to burn off some of the liquid.
7
Turn off the heat and leave the chili alone for about 20 minutes so that the fat will rise to the top.
8
Sprinkle with a thin layer of masarepa; this helps absorb the oil.
9
Once you can see that the fat has been absorbed, stir the masarepa into the chili.
10
Simmer the chili over low heat for another 20 minutes (or longer if you like; you cant cook it too much).
11
Add water or more coffee to the chili if it gets too thick, and season with additional salt and pepper to taste.

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 1/2 pounds chopped meat (20 to 30 percent fat), 2 big yellow Spanish onions, chopped, 1 to 2 tablespoons minced pickled jalapeno peppers, depending on your taste, 1 tablespoon minced fresh garlic, and more.

Yes, My 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!

My Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions