Chili Tex-Mex Style
This robust Tex-Mex chili is the ultimate comfort food, perfect for chilly evenings or casual gatherings. The deep, rich flavor profile comes from a harmonious blend of lean ground beef, earthy kidney beans, and a robust tomato base infused with aromatic chili powder and fresh garlic. As it simmers, the flavors meld together, creating a thick, hearty stew that is both spicy and satisfying. Serve it hot with a generous sprinkle of sharp cheddar and a cool dollop of sour cream to balance the heat. This dish is incredibly versatile, making it ideal for potlucks, game day parties, or a cozy family dinner. Leftovers often taste even better the next day as the spices continue to permeate the meat and beans.
Description
This robust Tex-Mex chili is the ultimate comfort food, perfect for chilly evenings or casual gatherings. The deep, rich flavor profile comes from a harmonious blend of lean ground beef, earthy kidney beans, and a robust tomato base infused with aromatic chili powder and fresh garlic. As it simmers, the flavors meld together, creating a thick, hearty stew that is both spicy and satisfying. Serve it hot with a generous sprinkle of sharp cheddar and a cool dollop of sour cream to balance the heat. This dish is incredibly versatile, making it ideal for potlucks, game day parties, or a cozy family dinner. Leftovers often taste even better the next day as the spices continue to permeate the meat and beans.
Ingredients
- 2 vegetable oil
- 2 onions, peeled and chopped
- 3 garlic, finely chopped
- 1 green-pepper, chopped
- 2 lean ground beef
- 3 tomatoes, plus liquid from the cans
- 2 tomato paste
- 3 red kidney beans, drained
- 2 water
- 1.5 salt
- 3-4 chili powder
- tabasco or other hot sauce
- salt and pepper
- grated cheddar or monterey jack cheese
- sour cream
Directions
- 1 Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
- 2
Add the chopped onions, garlic, and green pepper. Cook, stirring frequently, until the onions are soft and translucent, taking care that the garlic does not brown.- 3
Add the ground beef to the pot. Crumble it with a wooden spoon and cook, stirring frequently, until the meat is thoroughly browned and cooked through.- 4
Stir in the tomatoes (with their liquid), tomato paste, drained kidney beans, water, salt, and 2 tablespoons of the chili powder.- 5
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for at least 1 hour, stirring occasionally to prevent sticking.- 6
Taste the chili and adjust seasoning with additional chili powder, hot sauce, salt, and pepper as desired.- 7
Serve hot, garnished with grated cheese and a dollop of sour cream.NoteThis chili freezes exceptionally well. Allow to cool completely before transferring to airtight containers or freezer bags.
For added texture and variety, consider mixing in cubed beef along with the ground meat.
The flavor improves significantly if allowed to sit overnight or reheated the next day.
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