Tex-Mex Beef Chili
Chili can be so easy to make, but many shy away because they're unsure how to make it. This recipe is so simple and delicious that you will eat chili more often.
It all starts with how you cook your beef. Big chunks of ground beef make the chili more substantial. I start by putting all the beef in a large cast iron skillet and spread it out evenly using a dough scraper.
This does several things. First, it cuts up the beef, and it gives you natural breaking points when you break the cooked beef up.
You are basically cooking a chopped-up hamburger. This gives you the large chunks along with the smaller pieces that help with the consistency.
This recipe is an easy one using canned beans, but you can make your beans with my Chili Beans recipe. This recipe uses small red beans and black beans. You can use pinto beans or any combination that you prefer.
If you like less beans, then use less. This will give you a more meaty chili. If you like it more soupy, add more beef stock, 1 cup at a time.
Putting It All Together
Chili is one of those dishes that can vary from region to region and household to household. If you'd like a great recipe for chili that will please a large segment of the market, this is the one.
You can of course alter it to represent your personal traits or the characteristics of your region. You could make it more spicy with the addition of jalapeno peppers, poblano peppers, or even chipotle peppers. Adding ingredients will only enhance the flavor and complement existing ingredients.
You can vary the amount of beans in your chili to get that perfect balance that makes you happy.
When making chili I used to use the packaged spice mix and canned beans. But I was inspired to break it down to a scratch recipe. I suppose I still cheat with the Pace salsa.
I hope you enjoy it.
A delicious recipe that will be a hit on any fall day, on game day, or on a camping trip. This chili has the perfect flavor balance and no heat except for the black pepper.
It is perfect, but it's also an excellent foundation for any additional flavors or heat you want to add.
- 2 lb Beef, ground (80/20)
- 1 cup Water
- 2 tbsp Chili Powder
- 1 tsp Kosher Salt, Morton brand
- 1 tbsp Cumin, ground
- 1 tsp Oregano, dried
- 1 tsp Garlic, granulated
- 1 tsp Onion, granulated
- 6 oz Onion, white, chopped (You can also use frozen chopped onions)
- 6 oz Green Peppers, chopped (You can also use frozen chopped onions)
- 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
- Chili Instructions
Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated. When the pan or pot is hot, add the beef.
Place the entire amount of ground beef in the hot pan. Spread the meat out in the pan like you are making a giant hamburger.
When there is no more pink color around the edges of the beef, break up the large patty and turn it over for the other side to cook.
Don't break it up too much, as the large chunks of cooked beef add great texture to the chili.
When the beef is thoroughly cooked, and the meat starts to brown, remove it from the pans into a large bowl.
Add the chopped onions and peppers to the large pan and saute until they start to carmelize. Add 2 Tablespoons of the beef fat back to the pan if necessary.
Add the seasoning ingredients and stir until thoroughly mixed with the onions and peppers and cook for 1-2 minutes.
Stir in the water
Add the cooked beef back into the pan, stir the beef and seasoning mixture thoroughly, and simmer on low until there is barely any liquid left. This will help tenderize the beef and infuse the flavors into the meat.
Add the beef stock.
Add the beans. You can drain them or not. If you don't drain them, your chili will be naturally thickened. If you drain the liquid, your chili may be a little more soupy. The same holds true if you make your own beans. Try my Chili Beans recipe
Add the salsa and stir to mix everything together, and your chili is ready. But if you want it to taste even better, refrigerate it overnight and reheat it the next day. It will be delicious.
