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Winning Recipe Chili – Mexican

Winning Recipe Chili - Mexican recipe image
This robust Mexican-style chili combines tender beef brisket and ground pork for a deeply satisfying texture. The secret lies in the long, slow simmer, which melds the rich flavors of garlic, cumin, and oregano with the subtle sweetness of beer and tomato sauce. It is a comforting, protein-packed dish perfect for chilly evenings or feeding a hungry crowd. The meat becomes incredibly tender, falling apart in every spoonful, while the spices provide a warm, aromatic kick that isn't overwhelmingly hot. Serve it hot with fresh toppings for a classic, home-cooked meal that tastes even better the next day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 984.0
Dietary: Gluten-free
Description
This robust Mexican-style chili combines tender beef brisket and ground pork for a deeply satisfying texture. The secret lies in the long, slow simmer, which melds the rich flavors of garlic, cumin, and oregano with the subtle sweetness of beer and tomato sauce. It is a comforting, protein-packed dish perfect for chilly evenings or feeding a hungry crowd. The meat becomes incredibly tender, falling apart in every spoonful, while the spices provide a warm, aromatic kick that isn't overwhelmingly hot. Serve it hot with fresh toppings for a classic, home-cooked meal that tastes even better the next day.
Ingredients
  • 2 1/2 pound Beef brisket, 1" cubes
  • 1 pound Lean pork, ground
  • 1 large onion, chopped fine
  • 2 tbsp vegetable oil (such as Wesson)
  • 3 cloves garlic, minced
  • 8 oz diced green chilies
  • 8 oz tomato sauce
  • 1 cube beef bouillon
  • 12 oz beer (such as Budweiser)
  • 1 1/4 cup water
  • 6 tbsp chili powder
  • 2 1/2 tbsp ground cumin
  • 1/8 tsp dry mustard
  • 1/8 tsp brown sugar
  • 1 pinch oregano
  • to taste salt and pepper salt and pepper
Directions
  1. 1
    Heat oil in a large Dutch oven or kettle over medium-high heat.
  2. 2
    Add beef brisket cubes, ground pork, and chopped onion to the pot.
  3. 3
    Brown the meats and onions thoroughly, stirring occasionally, until no pink remains.
  4. 4
    Stir in minced garlic and cook for 1 minute until fragrant.
  5. 5
    Season with salt and pepper to taste.
  6. 6
    Add diced green chilies, tomato sauce, beef bouillon cube, beer, and water.
  7. 7
    Stir in chili powder, ground cumin, dry mustard, brown sugar, and oregano.
  8. 8
    Bring the mixture to a boil, stirring to dissolve the bouillon.
  9. 9
    Reduce heat to low, cover, and simmer for 3 to 4 hours.
  10. 10
    Stir occasionally during cooking until the meat is tender and the chili is thick and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 984.0kcal
% Daily Value *
Total Fat 58.5g90%
Saturated Fat 22.7g114%
Cholesterol 312.1mg105%
Sodium 274.7mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 104.4g209%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a heavy-bottomed Dutch oven to ensure even heat distribution during the long simmer.

Leftovers often taste even better the next day as the flavors meld further. Store in an airtight container in the refrigerator for up to 4 days.

You can freeze this chili for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you prefer a thicker chili, simmer uncovered for the last 30 minutes to allow excess liquid to evaporate.

Feel free to adjust the amount of chili powder and cumin to suit your preferred spice level.

Keywords: chili, beef brisket, ground pork, mexican, slow cooked, simmered, hearty, comfort food, dinner, spicy, cumin, garlic, onion, beer chili, protein, main dish
Read it online: https://www.chefs-mate.com/recipe/winning-recipe-chili-mexican/