Why You’ll Love This Tex-Mex Beef Chili
This Tex-Mex Beef Chili is a savory blend of bold spices, tender beef, and perfectly cooked beans. It’s a crowd-pleaser, perfect for busy weeknights or game days. You’ll love how easy it is to prepare using batch-cooked ingredients, saving time without compromising on flavor. The rich, hearty texture with a hint of spice makes it comfort food at its finest. Plus, letting it simmer all day fills your home with a mouth-watering aroma that will have everyone eager for dinner!
The Inspiration Behind the Recipe
When the air turns crisp and the leaves start to fall, my family craves warm, hearty dishes like chili, soups, and stews. This Tex-Mex Beef Chili is our go-to comfort food on those chilly days. It’s one of the first recipes I created using batch-cooked chili beef and beans, which means I can whip up a delicious meal in no time. After a few minutes of prep, I leave the pot simmering on the stove, making our home smell amazing and ensuring we have a warm meal ready whenever hunger strikes.
Variations of the Recipe
One of the best things about this chili recipe is how versatile it can be. Here are a few variations you can try:
- Change the Protein: Swap out the beef for ground turkey, chicken, or even plant-based meat alternatives for a different flavor profile.
- Spice It Up: Add some diced jalapeños or a chipotle pepper in adobo sauce for extra heat.
- Make it Vegetarian: Skip the meat and add more beans or vegetables like zucchini, corn, or sweet potatoes.
- Keto-Friendly: To make it keto-friendly, leave out the beans and focus on the meat and veggies. You can also add extra cheese or avocado as a topping.
- Chocolate Twist: For a subtle richness, add a square of dark chocolate or a dash of cocoa powder to your chili.
Common Mistakes to Avoid
Making chili might seem straightforward, but there are a few common mistakes that could affect the outcome:
- Overcooking the Vegetables: If you add the peppers and onions too early or cook them on high heat, they may turn mushy. Keep the heat at medium and cook them until they’re soft but still have some bite.
- Not Browning the Meat: Be sure to brown the beef thoroughly before adding the liquid. This step builds flavor that you’ll miss if you skip it.
- Too Much or Too Little Liquid: It’s easy to add too much broth or not enough. Keep the liquid level just high enough to let everything simmer but not so much that your chili becomes soup.
Ingredient Spotlight: Chili Beef and Beans
Two essential ingredients in this recipe are the chili beef and beans. Batch cooking the chili beef ahead of time ensures you get that perfect tender meat texture, and using quality beans (whether homemade or canned) adds a natural creaminess. The combination of these two creates the hearty base that makes this chili so satisfying.
Nutritional Information
This Tex-Mex Beef Chili is packed with protein and fiber from the beef and beans. Here’s a rough nutritional breakdown per serving (based on 6 servings):
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g (depends on the type of beans)
- Fat: 15g
To adapt this recipe for dietary restrictions, consider using low-sodium broth, leaving out the beans for keto, or swapping beef for leaner meats like turkey.
Cooking Tips for Perfect Results
- Simmer Slowly: After adding all the ingredients, keep the heat low and let the chili simmer for a couple of hours. This helps the flavors meld together beautifully.
- Batch Cook: If you make a large batch of chili beef and beans ahead of time, you can cut down on prep and cooking time significantly.
- Thicker Chili: If you like your chili thicker, let it simmer uncovered for the last 30 minutes to evaporate more liquid.
- Perfect Texture: For the best texture, don’t stir the chili too frequently while it’s cooking. Let it develop a rich, thick base without becoming too watery.
Reader Q&A
- Can I freeze the chili?
Yes! This chili freezes beautifully. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. - What can I substitute if I don’t have beef broth?
You can use chicken broth, vegetable broth, or even water in a pinch. For extra flavor, consider adding a bouillon cube. - How do I know when the chili is ready?
The chili is ready when it has simmered for at least an hour, and the flavors have had time to meld together. The beef should be tender, and the liquid should have thickened.
Pairing Ideas
This chili pairs wonderfully with:
- Cornbread: The sweetness of cornbread complements the bold, savory flavors of the chili.
- Tortilla Chips: Serve with tortilla chips for scooping, or crumble them on top for added crunch.
- Cheese and Sour Cream: A sprinkle of shredded cheese and a dollop of sour cream add creaminess and balance the heat.
- Rice: I love it with steamed white rice. It is great pairing that no one ever thinks of.
Behind the Scenes
I recommend making this chili in the morning and letting it simmer gently on the stove until lunchtime. This gives the flavors plenty of time to come together, and the longer it sits, the better it tastes. The smell wafting through the house will have everyone asking, “Is it ready yet?”
Recipe Notes
- Substitutions: Feel free to switch up the beans based on what you have on hand. Pinto beans, kidney beans, or even black beans work well.
- Enhance the Flavor: Add a splash of lime juice or a sprinkle of cilantro before serving to brighten the flavors.
Serving Suggestions
This chili is best served warm and is perfect for a cozy family dinner. Pair it with a side salad or cornbread for a complete meal, and offer toppings like shredded cheese, jalapeños, chopped white onions, or sliced avocado for extra flair.
Storing and Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat until warmed through, or microwave individual portions for a quick meal. The flavors actually improve the next day, so it’s a great make-ahead dish!
External Links
- Learn more about the health benefits of beans here.
Tex-Mex Beef Chili
Ingredients
Chili Ingredients
- 2 lb Beef, ground 85/15
- 2 cups Beef Broth
- 2 tbsp Chili Powder
- 1 tsp Kosher Salt Morton brand
- 4 tsp Cumin, ground
- 1 tsp Oregano, dried
- 1 tsp Garlic, granulated
- 1 tsp Onion, granulated
- 12 oz Onion, white, chopped You can also use frozen chopped onions
- 12 oz Green Peppers, chopped You can also use frozen chopped onions
- 1 tbsp Garlic, minced
- 1 jar Pace Salsa, Mild 24 oz jar
- 2 can Black Beans Or Chili bean recipe
- 2 can Small Red Beans Or Chili bean recipe
- 2 cup Broth, Beef
Instructions
Chili Instructions
Heat the Pot
- In a 7-8 quart cast-iron Dutch oven or pot, heat on medium. You can use either regular cast iron or enamel-coated cast iron. Once the pot is hot, add the ground beef. 2 lb Beef, ground
Add and Spread the Beef
- Place the entire portion of ground beef in the hot pan. Spread the beef evenly, forming a large, flat layer similar to a giant hamburger patty.
Cook the Beef
- When the edges of the beef no longer show pink, break up the large patty and flip it to cook the other side. Avoid breaking the meat into small pieces; larger chunks provide a great texture for the chili.
Brown the Beef
- Continue cooking the beef until it's thoroughly cooked and begins to brown. At this stage, add the peppers and onions. 12 oz Onion, white, chopped, 12 oz Green Peppers, chopped
Cook the Vegetables
- Cook the peppers and onions with the beef until they are soft and well-cooked.
Add Seasonings
- Stir in the seasoning ingredients, making sure they are well mixed with the beef, onions, and peppers. Cook for an additional 1-2 minutes.4 tsp Cumin, ground, 1 tsp Oregano, dried, 1 tsp Garlic, granulated, 1 tsp Onion, granulated, 2 tbsp Chili Powder, 1 tsp Kosher Salt, 1 tbsp Garlic, minced.
Add Beef Broth
- Stir in the beef broth, then lower the heat. Simmer with the lid on until most of the liquid has evaporated, which helps tenderize the beef and infuse the flavors. 2 cups Beef Broth
Add Beans
- Add the beans, either drained or with their liquid, depending on your desired consistency. Undrained beans will naturally thicken the chili, while drained beans will make it more soupy. If using homemade beans, try my Chili Beans recipe for best results. 2 can Black Beans, 2 can Small Red Beans
Add Salsa and Simmer
- Stir in the salsa and let the chili simmer on low for about 30 minutes. 1 jar Pace Salsa, Mild, 2 cup Broth, Beef
Enhance Flavor
- For the best flavor, refrigerate the chili overnight and reheat it the next day. This will deepen the flavors and make it even more delicious.
- Your chili is ready to enjoy!
Discover more from In The Kitchen With Vic
Subscribe to get the latest posts sent to your email.
