Mexican Chili
Recipe: #4206
January 20, 2012
Categories: Chili, Ground Beef, Mexican Fathers Day, Game/Sports Day, Canned Tomatoes, more
"This is a delicious chili and very easy to prepare, make this is a spicy as you like!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (556 g)
- Calories 790.3
- Total Fat - 34.4 g
- Saturated Fat - 13.9 g
- Cholesterol - 137.9 mg
- Sodium - 866.4 mg
- Total Carbohydrate - 75 g
- Dietary Fiber - 10 g
- Sugars - 14.6 g
- Protein - 45.7 g
- Calcium - 413 mg
- Iron - 6.1 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a Dutch oven cook beef over medium heat until no longer pink; drain. Add in onion and garlic; cook for about 2-3 minutes.
Step 2
Add in taco seasoning mix, chili flakes, beef broth, beans, corn, stewed tomatoes, with their juice, tomato sauce, salsa and olives; brring to a boil. Reduce heat to low and simmer simmer partially covered for about 1 hour seasoning with salt and pepper about halfway through and then again at the end of cooking. Sprinkle with cheddar cheese at the end of cooking.
Step 3
Serve in bowls topped with sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a mild or spicy taco seasoning mix depending on how spicy you would like the chili.
- If you prefer a thicker chili, add an additional can of refried beans.
- Substitute ground turkey for the ground beef for a leaner option. This substitution will reduce the amount of fat in the recipe and make it a healthier option.
- Substitute black beans for the kidney beans for a different flavor. This substitution will provide a different flavor profile and add a unique twist to the traditional chili recipe.
Vegetarian Chili Substitute the ground beef with 2 pounds of crumbled tofu and use vegetable broth instead of beef broth.
Vegetarian Chili with Lentils Substitute the ground beef with 2 cups of cooked lentils and use vegetable broth instead of beef broth.
Mexican Rice: This fluffy and flavorful Mexican rice is the perfect accompaniment to the Mexican Chili. It adds a delicious contrast to the spiciness of the chili, and the combination is sure to be a hit!
Spicy Guacamole: This creamy and spicy guacamole is the perfect accompaniment to the Mexican Rice and Mexican Chili. The cool and creamy guacamole balances out the spiciness of the chili and adds a delicious flavor to the meal. It's also a great way to add some healthy fats to your meal!
FAQ
Q: What type of beans should I use?
A: For this Mexican Chili, you can use refried beans, kidney beans, chili beans, and whole kernel corn.
Q: What type of spices should I use?
A: For this Mexican Chili, you can use chili powder, cumin, garlic powder, oregano, and smoked paprika.
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Fun facts:
The first recipe for chili was published in 1828 in a book called "The Virginia Housewife" written by Mary Randolph. Randolph was the cousin of Thomas Jefferson and she was known as the "Queen of Cuisine".
The famous Texas Chili Cook-off was first held in 1967 in Terlingua, Texas. It was started by a group of chili-loving cowboys and it has grown to become one of the biggest chili cook-offs in the world.