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.
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!