Tex-Mex Chili - Beef, beans, spices
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 small can tomato paste
- Shredded cheddar cheese (optional for serving)
- Sour cream (optional for serving)
- Chopped green onions (optional for serving)
Tex-Mex Chili is a hearty and flavorful dish that embodies the rich culinary traditions of Texas and Mexico. This robust chili features ground beef and a variety of beans simmered together with a blend of spices such as chili powder, cumin, and garlic. The result is a warm, deeply seasoned stew often complemented with toppings like shredded cheese, sour cream, and green onions. It's a crowd-pleaser at casual gatherings, perfect for game day, or as a comforting weeknight dinner. This chili can be made in a large batch and freezes well for future meals. Description by ChatGPT.
Join Eitan Bernath, as we dive into the world of comforting flavors with the Ultimate Tex-Mex Chili—a perfect meal for when you need a warm and hearty embrace on a cold day. With simple preparation and rich, smoky flavors, this chili is not just food, it's an experience. Let's get cooking!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 1/2 teaspoon cinnamon
- 1 tablespoon cumin
- 1 teaspoon smoked Hungarian paprika (regular can be substituted)
- 1/2 teaspoon chili powder
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 tablespoon honey
- 1 bay leaf
- Salt and fresh cracked black pepper to taste
- Chopped scallions for garnish
Prep Time: 10 minutes
Cook Time: 35-45 minutes
Total Time: 45-55 minutes
Equipment:
- Stovetop
- Large pot
- Wooden spoon
Instructions:
1. Place your pot on the stove and turn the heat to medium-high. Add the extra virgin olive oil.
2. Once the oil is heated, add in the diced onion and minced garlic. Stir well and cook for about 5 minutes, until the onions begin to caramelize around the edges and soften.
3. Add the lean ground beef to the pot. Break the beef up into crumbles as it cooks, until it’s nicely browned.
4. Mix in the cinnamon, cumin, paprika, and chili powder. Cook for 30 seconds to a minute to toast the spices and release their flavors.
5. Stir in the chipotle peppers in adobo sauce for that signature smoky flavor, followed by the crushed tomatoes and tomato paste. Combine thoroughly.
6. Pour in the chicken broth and mix well.
7. Add the black beans and red kidney beans to the pot.
8. To balance the heat, incorporate the honey and add the bay leaf.
9. Reduce the heat to a simmer and let the chili cook for 20 to 30 minutes until it thickens up.
10. Remove the bay leaf and season the chili with salt and a generous crack of black pepper.
11. Serve the chili in a bowl and garnish with chopped scallions.
12. Enjoy the warm, spice-filled, and hearty bowl of ultimate Tex-Mex Chili.
Cooking Tips:
- If you prefer a spicier chili, feel free to adjust the amount of chili powder to suit your taste.
- The flavors develop overnight, so make a little extra for the next day!
Servings: 4-6 servings
Be sure to check out the full cooking video for this recipe on my YouTube channel for visual steps and more tips: https://www.youtube.com/@eitan.
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