Description
This Hearty Slow-Simmered Spicy Tex-Mex Chili is a flavorful blend of ground beef and pork, simmered with beans, tomatoes, and a robust mix of spices for over an hour. Perfect for a comforting meal, it’s packed with smoky chipotle heat, smoky paprika, and a touch of brown sugar to balance the spice. Serve it hot with your favorite chili toppings for a satisfying taste of Tex-Mex cuisine.
Ingredients
Scale
Meat and Beans
- 1 lb ground beef
- 1 lb ground pork
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can pinto beans (15 oz), drained and rinsed
Vegetables and Aromatics
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
Liquids and Tomato Base
- 1 can diced tomatoes (14.5 oz)
- 2 tbsp tomato paste
- 2 cups beef broth
Seasonings and Spices
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 chipotle pepper in adobo, minced
- 1 tbsp brown sugar
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large heavy-bottom pot over medium heat. Add diced onion and bell peppers and sauté until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Brown the meats: Add ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned evenly, about 8 minutes.
- Add spices and tomato paste: Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook this mixture for 2 minutes to develop the flavors.
- Add liquids and beans: Pour in the diced tomatoes, beef broth, drained kidney beans, pinto beans, and minced chipotle pepper. Stir everything to combine well.
- Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for at least 1 hour, stirring occasionally to prevent sticking and promote flavor melding.
- Add brown sugar: Stir in the brown sugar during the last 10 minutes of simmering to add a subtle sweetness balancing the heat.
- Adjust seasoning and serve: Taste your chili and adjust seasoning as needed with additional salt, pepper, or chili powder if desired. Serve hot with your favorite chili toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a richer flavor, use homemade beef broth instead of store-bought.
- Simmering uncovered helps thicken the chili; if you prefer thinner chili, partially cover the pot.
- You can substitute ground turkey or chicken for a lighter version, but it will alter the traditional flavor.
- Try adding corn or jalapeños for extra texture and spice.
- Leftover chili keeps well refrigerated for 3-4 days and freezes perfectly for up to 3 months.
