Name: Tex-Mex Chili Recipe
Ingredients: 1 lb Ground Beef (or Turkey for a Lighter Option): The foundation of our chili, ground beef provides that rich, savory base that we all crave. When browned, it adds depth and heartiness that is simply unmatched. For a leaner alternative, ground turkey works beautifully and still delivers a fantastic flavor profile. Consider using ground sirloin for a richer beef flavor or even a blend of ground beef and chorizo for an extra Tex-Mex kick. For vegetarians, you can substitute with plant-based ground meat alternatives or even lentils or crumbled tempeh for a protein-packed, meat-free chili.; 1 Onion, Diced: Onions are the aromatic backbone of countless dishes, and chili is no exception. Diced onions, when sautéed, release their sweet and savory notes, laying the groundwork for the other flavors to build upon. Yellow or white onions are classic choices, but you could also experiment with red onions for a slightly sharper bite or even shallots for a more delicate flavor. Dicing the onion finely ensures it cooks down beautifully and blends seamlessly into the chili.; 3 Cloves Garlic, Minced: Garlic is a powerhouse of flavor, adding a pungent and aromatic depth that elevates the chili to another level. Minced garlic infuses its robust essence throughout the dish, complementing the spices and meat perfectly. Fresh garlic is always preferred for its intense flavor, but in a pinch, pre-minced garlic from a jar can also work. Don’t be shy with the garlic – it’s a key ingredient in achieving that authentic Tex-Mex taste.; 1 Red Bell Pepper, Diced: Bell peppers not only add a touch of sweetness and vibrant color to the chili but also contribute a subtle vegetal note that balances the richness of the meat and spices. Red bell peppers are slightly sweeter than green bell peppers, making them a great choice for this recipe. However, you can also use a mix of red, yellow, and orange bell peppers for a more colorful and diverse flavor profile. Dicing the bell pepper ensures it cooks evenly and adds a pleasant texture to each spoonful of chili.; 1 Can (15 oz) Black Beans, Drained and Rinsed: Black beans are a staple in Tex-Mex cuisine, and they bring a creamy texture and earthy flavor to this chili. They are also packed with fiber and protein, making the chili even more satisfying and nutritious. Draining and rinsing the black beans removes excess starch and sodium, ensuring the chili isn’t overly thick or salty. You can also use other types of beans, such as pinto beans or cannellini beans, for variations in flavor and texture.; 1 Can (15 oz) Kidney Beans, Drained and Rinsed: Kidney beans are another classic chili bean, offering a slightly firmer texture and a subtly sweet and nutty flavor. Their deep red color also adds visual appeal to the chili. Like black beans, kidney beans are a great source of fiber and protein. Draining and rinsing them is essential for the same reasons – to control the consistency and sodium levels of the chili. For a richer kidney bean flavor, consider using dark red kidney beans.; 1 Can (14 oz) Diced Tomatoes: Diced tomatoes are the juicy, tangy backbone of the chili sauce. They provide moisture, acidity, and a burst of fresh tomato flavor that binds all the ingredients together. Using canned diced tomatoes is convenient and ensures consistent quality year-round. You can also opt for fire-roasted diced tomatoes for a smoky depth of flavor or diced tomatoes with green chilies for an extra layer of Tex-Mex heat.; 1 Cup Beef or Vegetable Broth: Broth is the liquid component that brings the chili together, creating a rich and flavorful sauce. Beef broth enhances the meaty flavor of the chili, while vegetable broth offers a lighter, vegetarian-friendly option. Using a good quality broth is crucial for adding depth and complexity to the chili. You can also use chicken broth if you prefer a milder flavor. The broth helps to simmer the ingredients and create a cohesive, saucy consistency.; 1 tbsp Chili Powder: Chili powder is the signature spice blend that defines chili. It’s a mix of ground chili peppers, cumin, oregano, garlic powder, and other spices, depending on the brand. It provides warmth, depth, and that unmistakable chili flavor. Adjust the amount of chili powder to your spice preference. For a milder chili, start with less and add more to taste. For a spicier chili, use a spicier chili powder blend or add a pinch of cayenne pepper.; 1 tsp Cumin: Cumin is a warm, earthy spice that is essential in Tex-Mex cuisine. It adds a distinctive smoky and slightly bitter note that complements the chili powder and other spices beautifully. Ground cumin is readily available and easy to use. For a more intense cumin flavor, you can lightly toast cumin seeds and then grind them yourself before adding them to the chili.; 1/2 tsp Smoked Paprika: Smoked paprika is a secret weapon for adding depth and complexity to chili. It brings a smoky, slightly sweet, and subtly spicy flavor that elevates the chili to gourmet levels. It complements the chili powder and cumin perfectly, creating a well-rounded spice profile. If you don’t have smoked paprika, regular paprika can be used, but the smoky note will be missed.; Salt and Pepper to Taste: Salt and pepper are the fundamental seasonings that enhance all the other flavors in the chili. Salt brings out the natural flavors of the ingredients, while pepper adds a subtle warmth and complexity. Seasoning to taste is crucial, as everyone’s preference for salt and pepper varies. Start with a moderate amount and then adjust as needed throughout the cooking process.; Chopped Cilantro and Shredded Cheese for Garnish: Garnishes are the finishing touches that add visual appeal and fresh flavor to the chili. Chopped cilantro brings a bright, herbaceous note that cuts through the richness of the chili, while shredded cheese adds a creamy, melty element that is simply irresistible. Cheddar cheese, Monterey Jack, or a Tex-Mex blend are all excellent choices. Other garnish options include sour cream, avocado, diced onions, or a dollop of Greek yogurt.

Ingredients

Scale

- 1 lb Ground Beef (or Turkey for a Lighter Option): The foundation of our chili, ground beef provides that rich, savory base that we all crave. When browned, it adds depth and heartiness that is simply unmatched. For a leaner alternative, ground turkey works beautifully and still delivers a fantastic flavor profile. Consider using ground sirloin for a richer beef flavor or even a blend of ground beef and chorizo for an extra Tex-Mex kick. For vegetarians, you can substitute with plant-based ground meat alternatives or even lentils or crumbled tempeh for a protein-packed, meat-free chili.

- 1 Onion, Diced: Onions are the aromatic backbone of countless dishes, and chili is no exception. Diced onions, when sautéed, release their sweet and savory notes, laying the groundwork for the other flavors to build upon. Yellow or white onions are classic choices, but you could also experiment with red onions for a slightly sharper bite or even shallots for a more delicate flavor. Dicing the onion finely ensures it cooks down beautifully and blends seamlessly into the chili.

- 3 Cloves Garlic, Minced: Garlic is a powerhouse of flavor, adding a pungent and aromatic depth that elevates the chili to another level. Minced garlic infuses its robust essence throughout the dish, complementing the spices and meat perfectly. Fresh garlic is always preferred for its intense flavor, but in a pinch, pre-minced garlic from a jar can also work. Don’t be shy with the garlic – it’s a key ingredient in achieving that authentic Tex-Mex taste.

- 1 Red Bell Pepper, Diced: Bell peppers not only add a touch of sweetness and vibrant color to the chili but also contribute a subtle vegetal note that balances the richness of the meat and spices. Red bell peppers are slightly sweeter than green bell peppers, making them a great choice for this recipe. However, you can also use a mix of red, yellow, and orange bell peppers for a more colorful and diverse flavor profile. Dicing the bell pepper ensures it cooks evenly and adds a pleasant texture to each spoonful of chili.

- 1 Can (15 oz) Black Beans, Drained and Rinsed: Black beans are a staple in Tex-Mex cuisine, and they bring a creamy texture and earthy flavor to this chili. They are also packed with fiber and protein, making the chili even more satisfying and nutritious. Draining and rinsing the black beans removes excess starch and sodium, ensuring the chili isn’t overly thick or salty. You can also use other types of beans, such as pinto beans or cannellini beans, for variations in flavor and texture.

- 1 Can (15 oz) Kidney Beans, Drained and Rinsed: Kidney beans are another classic chili bean, offering a slightly firmer texture and a subtly sweet and nutty flavor. Their deep red color also adds visual appeal to the chili. Like black beans, kidney beans are a great source of fiber and protein. Draining and rinsing them is essential for the same reasons – to control the consistency and sodium levels of the chili. For a richer kidney bean flavor, consider using dark red kidney beans.

- 1 Can (14 oz) Diced Tomatoes: Diced tomatoes are the juicy, tangy backbone of the chili sauce. They provide moisture, acidity, and a burst of fresh tomato flavor that binds all the ingredients together. Using canned diced tomatoes is convenient and ensures consistent quality year-round. You can also opt for fire-roasted diced tomatoes for a smoky depth of flavor or diced tomatoes with green chilies for an extra layer of Tex-Mex heat.

- 1 Cup Beef or Vegetable Broth: Broth is the liquid component that brings the chili together, creating a rich and flavorful sauce. Beef broth enhances the meaty flavor of the chili, while vegetable broth offers a lighter, vegetarian-friendly option. Using a good quality broth is crucial for adding depth and complexity to the chili. You can also use chicken broth if you prefer a milder flavor. The broth helps to simmer the ingredients and create a cohesive, saucy consistency.

- 1 tbsp Chili Powder: Chili powder is the signature spice blend that defines chili. It’s a mix of ground chili peppers, cumin, oregano, garlic powder, and other spices, depending on the brand. It provides warmth, depth, and that unmistakable chili flavor. Adjust the amount of chili powder to your spice preference. For a milder chili, start with less and add more to taste. For a spicier chili, use a spicier chili powder blend or add a pinch of cayenne pepper.

- 1 tsp Cumin: Cumin is a warm, earthy spice that is essential in Tex-Mex cuisine. It adds a distinctive smoky and slightly bitter note that complements the chili powder and other spices beautifully. Ground cumin is readily available and easy to use. For a more intense cumin flavor, you can lightly toast cumin seeds and then grind them yourself before adding them to the chili.

- 1/2 tsp Smoked Paprika: Smoked paprika is a secret weapon for adding depth and complexity to chili. It brings a smoky, slightly sweet, and subtly spicy flavor that elevates the chili to gourmet levels. It complements the chili powder and cumin perfectly, creating a well-rounded spice profile. If you don’t have smoked paprika, regular paprika can be used, but the smoky note will be missed.

- Salt and Pepper to Taste: Salt and pepper are the fundamental seasonings that enhance all the other flavors in the chili. Salt brings out the natural flavors of the ingredients, while pepper adds a subtle warmth and complexity. Seasoning to taste is crucial, as everyone’s preference for salt and pepper varies. Start with a moderate amount and then adjust as needed throughout the cooking process.

- Chopped Cilantro and Shredded Cheese for Garnish: Garnishes are the finishing touches that add visual appeal and fresh flavor to the chili. Chopped cilantro brings a bright, herbaceous note that cuts through the richness of the chili, while shredded cheese adds a creamy, melty element that is simply irresistible. Cheddar cheese, Monterey Jack, or a Tex-Mex blend are all excellent choices. Other garnish options include sour cream, avocado, diced onions, or a dollop of Greek yogurt.

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Instructions

1. Sauté Vegetables: Laying the Flavor Foundation: Begin by heating a large, heavy-bottomed pot or Dutch oven over medium heat. A good quality pot will ensure even heat distribution and prevent scorching. Add about a tablespoon of olive oil or your preferred cooking oil to the pot. Once the oil is shimmering and heated through, add the diced onion, minced garlic, and diced red bell pepper. Sauté these vegetables, stirring occasionally, for about 5-7 minutes, or until the onions become translucent and softened, and the bell peppers are slightly tender. This process is crucial as it releases the aromatic compounds in the vegetables, building a flavorful base for the chili. Don’t rush this step; properly sautéed vegetables are key to a well-developed chili flavor.

1. Cook the Meat: Building Heartiness and Depth: Increase the heat slightly to medium-high and add the ground beef (or ground turkey) to the pot with the sautéed vegetables. Using a wooden spoon or spatula, break the ground meat apart as it cooks. Continue to cook the meat until it is fully browned, losing its pink color. Browning the meat not only ensures it’s cooked through but also develops rich, savory flavors through the Maillard reaction. This step adds depth and complexity to the chili. Drain off any excess grease from the pot after the meat is browned to prevent the chili from becoming too oily.

1. Add Spices: Unlocking Aromatic Layers: Once the meat is browned and drained, reduce the heat back to medium. Now it’s time to introduce the flavor powerhouses – the spices. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook these spices with the meat and vegetables for 1-2 minutes, stirring constantly. This process, often referred to as “blooming the spices,” gently heats them, releasing their aromatic oils and intensifying their flavors. Blooming the spices before adding the liquid ingredients is a crucial step for achieving a truly flavorful chili. The warm spices will fill your kitchen with an irresistible aroma, signaling the deliciousness to come.

1. Add Beans and Tomatoes: Creating the Hearty Base: Pour in the drained and rinsed black beans and kidney beans, followed by the canned diced tomatoes (undrained). Stir everything together well to combine all the ingredients evenly. The beans and tomatoes will begin to create the hearty and saucy base of the chili. The diced tomatoes will release their juices, and the beans will start to soften and absorb the flavors of the spices and meat.

1. Simmer: Developing Rich Flavors: Pour in the beef or vegetable broth, ensuring it covers all the ingredients in the pot. Bring the chili to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let the chili simmer for 20-25 minutes, or even longer for an even richer flavor. Simmering allows all the flavors to meld together beautifully. Stir the chili occasionally during simmering to prevent sticking and ensure even cooking. The longer the chili simmers, the more the flavors will deepen and develop, creating a truly exceptional taste experience. For an even more intense flavor, you can simmer the chili for up to an hour, or even in a slow cooker for several hours on low.

1. Adjust Seasoning and Serve: The Final Touches: After simmering, it’s time for the crucial taste test. Carefully taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cumin to achieve your desired flavor profile. This is the stage where you can truly personalize the chili to your taste preferences. Once you are satisfied with the seasoning, the chili is ready to serve. Ladle the hot Tex-Mex chili into bowls and garnish generously with chopped fresh cilantro and shredded cheese. Serve immediately and enjoy the hearty, flavorful goodness of your homemade Tex-Mex chili!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 8-10g
Sodium: 700-900mg
Fat: 25-30g
Saturated Fat: 10-12g
Carbohydrates: 40-50g
Fiber: 12-15g
Protein: 30-35g
Cholesterol: 80-90mg