I’ve made this chili recipe for decades tweaking it along the way until it is so full of great Tex-Mex flavor. This yummy recipe is not rocket science so add more of this and less of that to your personal liking! So easy and good!
This chili is truly scrumptious! And if you like those wonderful Tex-Mex flavors this chili is perfect for you!
MY CHILI STORY
My father was southern and had a love of chili! My mother was northern and learned to make chili, well sort of.
Mother’s chili was delicious and Daddy loved it and so did I. It was slightly sweet because Mom used a bottle of Chili Sauce in it.
I remember the first time I ate what I call Tex-Mex chili with it’s signature chili pepper and warm, toasty cumin flavors! It was love at first bite.
It’s not that I didn’t love Mom’s chili but real chili started my LOVE of all foods Tex- Mex!
I have cooked Chili for years and years until I crafted the best chili recipe!
HOW TO MAKE THE BEST CHILI THE BEST CHILI
Here are a few things to make this chili scrumptious…
I know real chili does not have beens in it. But use the beans. It gives the chili great texture, flavor and nutrition.
Please use really good ground beef. 85/15 or my favorite 80/20. You need the fat to create beefy flavor and keep the hamburger from feeling dry after it has been cooked. Believe me on this one!
Canned beans and tomatoes will work just fine.
If you can find “fire roasted” tomatoes use them. They bring another layer of flavor to the pot.
Sauté the onions and peppers. Again, think depth of flavor. And brown the ground beef too!
Layer the salt as you cook. It just breaks my heart when a dish is under salted. Salt is a flavor enhancer. If done right a dish won’t be salty it will taste good.
Use packets of taco seasoning instead of individual seasonings. They are filled with aromatic herbs and spices. And they are so easy to use. Just rip them open and dump them in!
Speaking of spices. Warm them! Cook them for a few minutes so their natural oils and flavors come to life!
Simmering the chili on a very low heat for a longer time will give the flavors time to marry together.
Strive for color. We eat with our eyes. Use different color peppers and beans. Add yellow corn. Make chili eating a sensual experience!
DOES THIS RECIPE FREEZE WELL
A resounding YES! Freeze it like any other stew or soup. I love the flavors even better! When the flavors sit they marry and develop!
Chili just begs to be topped with lots of yummy embellishments that add to the flavor and texture of the dish.
Here are some toppings to think about adding. If you are having chili for dinner create a topping bar. So fun! Interactive food tastes even better!
- sour cream
- diced red onions
- cheddar cheese
- sliced jalapeno peppers
- tortilla chips or strips
- toasted cornbread croutons
- sliced green onions
- sliced avocado
- chopped cilantro
- queso cheese
- Fritos corn chips
What is your favorite combination?
THE BEST CHILI RECIPE
This recipe is not rocket science. You can tweak it for your own tastes.
THE BEST SCRUMPTIOUS CHILI RECIPE
- 2 TBS olive oil
- 1 large yellow onion, chopped
- 2 sweet pepper, chooped use different color peppers
- 3 cloves minced or pressed garlic
- 1 1/2 pks Taco Seasoning choose the heat according to taste you like
- 1 tsp chili powder more if needed
- 1 1/2 lbs ground beef 85/15 or 80/20
- 1 16 oz can red kidney beans drained and rinsed
- 1 16oz can black beans drained and rinsed
- 1 14.5 can fire roasted diced tomatoes
- 1 15/5 can salsa choose heat according to taste youu like
- 1 cup beef stock
- 3 TBS tomato pasts
- 1 TBS Worcestershire Sauce
- 1 10 oz bag fronzen corn
- 1/2 TBS salt
- 1 tsp pepper
- Heat oil in a large dutch oven over medium heat.
- Add chopped onions and pepper and cook on medium-low heat stirring occasionally until translucent.
- Layer salt as you cook.
- Add taco seasoning and chili powder and stir into the onions and peppers until warmed and aeromatic.
- Add the garlic and cook for 1 minutes.
- Add the ground beef and brown breaking it up.
- Add the beans, fire-roasted tomatoes, salsa, beef stock, tomato paste, Worcestershire sauce and pepper.
- Turn up the heat until just boiling. Then turn the heat down and simmer for 45 minutes.
- Add the corn 5 minutes before serving and stir in the stew.
- Serve with toppings
I keep all the ingredients on hand in our pantry and freezer for a quick and delicious meal!