Oh how I love a big bowl of warm chili. It’s a comfort thing I think. It makes me think about curling up in a blanket in front of the fire on a cold day. This is THE chili for that occasion.
I wouldn’t say my chili recipe comes from a certain region of the country. Because of my love for Mexican cuisine I add a spicy Mexican element to it. I also add light and dark kidney beans, which is not a Texas chili staple. I’d say my chili is one of a kind. It’s a mixture of all chili recipes across the country. I’d say it’s a style of its own. It’s spicy, chunky, and layered with flavor.
*If you happen to not prefer spicy, you can omit the jalapeño and cayenne.
If you don’t have one already, I recommend purchasing a dutch oven pot. A Dutch oven is a large ceramic or cast iron pot. I have a ceramic version and it’s one of the most used items in my kitchen. With fall and winter approaching, it’s the perfect pot for all your chili, soup and chowder recipes. I also love to fry food in it, since it’s very deep with high walls. It’s certifiably indestructible if you care for it properly. It’s an investment that will last you a lifetime.
You can find my Le Creuset Dutch Oven here: LE CREUSET DUTCH OVEN
HOT MEXICAN CHILI
Prep time: 15 minutes
Total time: 1.5-6 hours (see directions)
2 tbsp extra virgin olive oil
1 medium white onion, diced small
1 jalapeño, diced small
3 cloves garlic, minced
1/3 cup carrots, chopped small
1.5 lb ground chuck 80% lean/20% fat
1 lb ground sirloin 90% lean/10% fat
2 tbsp all purpose flour
3.5 cups beef stock
27 oz box Pomi chopped tomatoes
1 cup of boxed Pomi strained tomatoes
2 tbsp tomato paste
14 ounce can dark red kidney beans
14 ounce can light red kidney beans
SPICE MIX INGREDIENTS:
3 tbsp kosher salt
1/2 tsp sugar
1.5 tsp garlic powder
1 tsp ancho chili powder
1 tsp cayenne pepper
1/2 tsp Mexican oregano
3 tbsp hot chili powder
1 tsp coriander
1 tbsp onion powder
3 tbsp cumin
1/4 tsp unsweetened cocoa powder
Shredded pepper jack cheese
Diced white onion
Mix together all ingredients in a large bowl for the spice mixture. Set aside.
Heat a large dutch oven pot or large pot to medium high heat. Add in olive oil, onion, garlic, jalapeño, and carrot. Cook for about 3 minutes while stirring every minute.
Add in ground chuck and ground sirloin. Cook for about 8- 10 minutes till meat is cooked through. Add in spice mixture and flour. Stir to combine and let cook for about 2 minutes.
While heat is still at medium high, add in beef stock. Let come to a boil and stir around till slightly thickened, about 4 minutes.
Once boiling add in chopped tomatoes, strained tomatoes, tomato paste, and both kidney beans.
Bring chili to a boil then turn down to a simmer. Let simmer for a minimum of 1 hour or up to 6 hours. Stir occasionally while simmering. The longer the chili simmers, the more the flavors begin to develop.
Serve warm with toppings.