This Mexican chili recipe brings together bold spices, tender ground beef, and hearty beans for a dish that’s perfect for any occasion. Whether served as a standalone meal or paired with cornbread, this Mexican chili recipe is comforting, satisfying, and easy to customize with your favorite toppings. Make this Mexican chili recipe for a family dinner, potluck, or game day gathering.
Ingredients:
Ingredients for the Mexican chili recipe:
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef or chicken broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Execution
Step-by-Step Method for the Mexican chili recipe:
- Cook the ground meat: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain any excess grease.
- Sauté the aromatics: Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
- Add the spices: Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
- Combine the liquids and beans: Add the diced tomatoes, tomato sauce, broth, kidney beans, and black beans. Stir well to combine.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally.
- Adjust seasoning: Taste the chili and adjust the spices or salt to your preference.
- Serve: Ladle the chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, diced avocado, or chopped cilantro.
Tips:
For the Best Mexican chili recipe:
- Let it simmer longer: The longer the chili simmers, the deeper the flavors will be. If time allows, cook for up to an hour.
- Use fresh spices: Fresh chili powder and cumin make a big difference in flavor.
- Customize the heat: Adjust the cayenne pepper or add fresh jalapeños for more spice.
- Make it thicker: Simmer uncovered during the last 10 minutes to thicken the chili.
FAQs:
- Can I make this chili vegetarian? Yes, omit the meat and add extra beans or diced vegetables like zucchini and bell peppers.
- How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Can I freeze chili? Yes, let the chili cool completely and freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- What toppings go well with chili? Try shredded cheese, sour cream, diced avocado, green onions, or tortilla chips for added texture and flavor.
