Tex-Mex Beef Chili
This chili recipe begins by browning ground beef in a cast-iron Dutch oven, leaving the meat in large chunks for added texture. Once browned, add peppers, onions, and seasonings, cooking until softened. Stir in beef broth and simmer until the liquid reduces. Add beans (drained or undrained, based on desired thickness) and salsa, then simmer for 30 minutes. For the best flavor, refrigerate overnight and reheat the next day. Enjoy a flavorful, hearty chili perfect for any occasion!
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!
Tried this recipe?Let us know how it was!
