mexican chili recipe
The Best mexican chili recipe
What I love most about this recipe is how adaptable it is. It’s perfect for a cozy weeknight meal or a bigger spread for a holiday dinner, and the ingredients are easy to grab at the store. Plus, it’s got a little something for everyone—spicy enough to wake up the senses but not so intense that it’s overwhelming. And honestly, it’s not just about the taste; the beans and meat provide a good dose of protein, while the vegetables add fiber and vitamins. It’s a meal that’s as good for the body as it is for the soul.
Classic Mexican Chili with Cornbread
A hearty, smoky chili packed with tender beef and fresh vegetables, served with a crisp cornbread to soak up the rich sauce. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (10 oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
👨🍳Directions
-
1
In a skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Drain excess fat, then set aside. -
2
In the same skillet, sauté the diced onion and minced garlic until soft, about 3 minutes. Add the browned beef back in and cook for another 2 minutes. -
3
In a large pot, combine the onion-beef mixture with crushed tomatoes, kidney beans, black beans, diced green chiles, cumin, smoked paprika, bay leaf, salt, and pepper. Stir well. -
4
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the flavors meld and the chili thickens. -
5
Preheat the oven to 375°F. In a greased baking dish, mix the cornbread ingredients until just combined. Pour into the dish and bake for 20–25 minutes, or until golden and firm.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Wooden spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mexican Chili with Cornbread Works
❓ Frequently Asked Questions About Mexican Chili with Cornbread
How do I adjust the spice level in this Mexican chili?
To make the chili milder, reduce the amount of cayenne pepper or omit it entirely. If you prefer extra heat, add more jalapeños or a dash of hot sauce. Start with half the cayenne and taste as you go—Mexican chilis are designed to balance spice with flavor, so moderation works best.
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Can I substitute ground turkey for beef in this recipe?
Yes, you can! Ground turkey works well in place of beef, but you may need to adjust the cooking time slightly—turkey can dry out faster. Brown it first in a separate pan to remove excess moisture before adding it to the chili. The texture will be slightly different, but the dish will still hold together well.
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What’s the best way to store leftovers?
Store the chili in an airtight container in the fridge for up to three days. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before reheating. Leftovers taste even better the next day, so don’t hesitate to make extra!
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How do I make sure the beans stay soft instead of mushy?
To keep beans tender, avoid boiling them for too long. Simmer them gently in the chili sauce for the full 30 minutes (or until the edges pull away). If they start to break down too quickly, reduce the heat slightly and stir occasionally. The beans will naturally soften as they absorb the flavors.
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Can I use canned tomatoes instead of fresh?
Absolutely! Use 15 oz of crushed tomatoes (drained if packed in juice) to replace the fresh tomatoes. If you prefer a slightly sweeter taste, add a pinch of sugar with the tomatoes. The canned version works perfectly, and you won’t miss the freshness.
