Tex Mex Chili
Warm your soul with a hearty bowl of Tex Mex Beef and Bean Chili. This recipe is a delicious twist on traditional chili, featuring a rich blend of ground beef, ranch beans, and a symphony of flavors from fire-roasted tomatoes, bell peppers, and spices. Topped with roasted corn, cotija cheese It’s the ultimate comfort food for those seeking a little extra zing in their chili.
Creator: Leslie Stokes
This chili transports your taste buds to the lively, colorful world of Tex Mex Cuisine
It’s a crowd-pleaser, perfect for gatherings or cozy nights in. This chili recipe is a celebration of bold Southwestern flavors with a twist, and it’s sure to become a family favorite. So, grab your apron and get ready to delight your taste buds with this sensational dish!
Ingredients:
- 1lb ground beef
- 3 (15 oz) cans ranch beans
- 1 (15 oz) can fire-roasted tomatoes
- 1/2 red bell pepper, chopped
- 1/3 green bell pepper, chopped
- 1/2 onion, chopped
- 16 oz of salsa
- 1/8 cup chopped cilantro
- 1 tbsp chipotle in adobo sauce
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt + pepper to taste
- **Toppings:** – Roasted corn – Cotija cheese – Fresh cilantro – Chopped green onions – Sour cream – Corn chips
***see the full recipe below
Meat Choice: You can use ground beef, but ground pork or turkey are excellent alternatives if you prefer a leaner option.
Custom Spice Level: Adjust the chipotle in adobo sauce and chili powder quantities to control the spiciness of the chili. Add more for extra heat or reduce for a milder flavor.
Sautéing the Veggies: Sautéing the bell peppers and onions with the beef enhances the depth of flavor in your chili. This step is worth the extra time and effort.
Simmering Time: Let the chili simmer to allow the flavors to meld. The longer it simmers, the better it tastes. It’s even more delicious the next day, making it an excellent make-ahead meal.
Bean Variety: If you can’t find ranch beans, pinto beans or black beans are suitable substitutes.
Toppings Galore: There are so many possibilities and I highly encourage you to venture out from just cheese + cornbread. I’m thinking avocado slices, pickled jalapeños, or even a squeeze of lime juice for a personalized touch. But the corn chips and roasted corn are a must with this chili
The Corn + Cotija cheese elevate this chili
Roasted corn is a delightful culinary creation that takes the natural sweetness of corn to new heights. This process involves cooking corn kernels over an open flame, in the oven, or on a grill until they develop a beautifully smoky, charred exterior. The result is a delightful contrast between the slightly caramelized, crispy edges and the juicy, tender kernels beneath. Roasted corn not only offers a rich, smoky flavor but also a hint of sweetness, making it a perfect addition to a variety of dishes, from salads to salsas, and, of course, your Tex-Mex Chili. Its smoky notes and unique texture can elevate the overall taste experience, adding depth and complexity to your culinary creations.
How can I make this healthier?
I hope you and your family enjoy this Chili!
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Tex Mex Chili
Ingredients
- 1 lb ground beef
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- ½ of a yellow onion chopped
- 3 15oz cans of ranch beans undrained
- 1 14.5 oz can of fire roasted tomatoes
- 1 16oz jar of your favorite salsa
- 1 tbsp chipotle in adobo sauce
- ⅛ cup chopped cilantro
- 1 tbsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- salt + pepper to taste
For the Toppings:
- roasted corn roast your own or buy frozen
- cotija cheese
- jalapenos
- cilantro
- green onions
- corn chips
- sour cream
Let's Make It
- In a large, heavy-bottomed pot, cook the ground beef over medium-high heat. Break it into small pieces with a spatula and cook until it's browned.
- Add the chopped red bell pepper, green bell pepper, and onion to the pot with the beef. Sauté for about 5 minutes or until the vegetables begin to soften
- Stir in the chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and paprika. These spices will infuse the mixture with incredible flavor. Cook for an additional 2-3 minutes.
- Pour in the ranch beans and fire-roasted tomatoes. Give it all a good stir to combine. Simmer for 15-20 minutes, allowing the flavors to meld together.
- Stir in the salsa and chopped cilantro. Let it simmer for another 10 minutes. Adjust the seasoning with salt and pepper to taste. I like to let the chili cook on low for at least 1-2 hours so that all of the flavors can really come together.
- Ladle your ranch-style chili into bowls. Top each serving with a generous amount of roasted corn, jalapenos, crumbled cotija cheese, fresh cilantro, green onions, and a dollop of sour cream. Don't forget to add a handful of corn chips for that satisfying crunch. 7
- Store any leftovers in the fridge for up to 4 days. And as always, chili taste better the next day! I love to transform my leftovers into nachos, stuffed potatoes or chili mac and cheese!
Nutrition Facts
