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Tex-Mex Chili

Estimated time: ~45–55 min

Nutrition

Batch yield: ~11.8 cups (≈2.84 kg)

Totals for the whole pot:

  • Calories: ~3,051
  • Protein: ~199g
  • Fat: ~188g
  • Carbs: ~148g
  • Fiber: ~42.8g
  • Sugars: ~49.8g
  • Added sodium: (from 3.5tsp salt) ~8,050mg

Ingredients

  • 80/20 Ground Beef: 2 lb
  • Small Onion, diced: 1
  • Green Bell Pepper, diced: 1
  • Jalapeños: 3
  • Habaneros: 1
  • Tomato Sauce: 12 oz can
  • Tomato paste: 2 Tbsp
  • Fire-Roasted Diced Tomatoes: 28 oz can
  • Beans, drained and rinsed: 15 oz can
  • Beef Stock: 1 cup

Spice Blend (for 12 oz sauce + 28 oz tomatoes)

  • Ancho Chile Powder: 5.5 tsp
  • Guajillo Powder: 5.5 tsp
  • Chipotle Powder: 2 tsp
  • Smoked Paprika: 0.5–1 tsp
  • Cayenne: 0.5–0.75 tsp
  • Cumin: 2.5 tsp
  • Garlic Granules: 1.5 tsp
  • Onion Powder: 1.5 tsp
  • Mexican Oregano: 1.25 tsp
  • Ground Coriander (optional): 0.75 tsp
  • Black Pepper (freshly ground): 0.5 tsp

Instructions

1. Brown the beef

  • Preheat pan over medium-high.
  • Add beef. Break it up and spread it out.
  • After 1 minute spread 1.5 tsp salt over the meat and stir to mix.
  • Let the meat brown and only stir occasionally.
  • Add 1 Tbsp tomato paste for the last 1-2 min of browning.

2. Bloom spices

  • Move all the browned beef to one side of the dutch oven so you can see a pool of fat on the bottom of the dutch oven.
  • Add 4 Tbsp oil (ghee).
  • Lift one edge of the dutch oven up so all the fat pools up on the side of the pan without the meat.
  • Sprinkle spice blend into pool of fat; cook 45–60 sec.
    • Be careful to not burn the spices (they will smoke).
    • Stir constantly. Make sure to scrape the bottom.
    • Mix will smell highly fragrant and look glossy and deep brick red.
    • If a fond starts to form add 1-2 Tbsp water/stock.
  • Add 1 Tbsp tomato paste; cook 20-30 seconds.
  • Stir the spices into the beef

3. Add vegetables

  • Add:
    • Onion and Bell pepper; cook 3–4 min.
    • Stir in jalapeños and habaneros; cook 1–2 min.

4. Add to sauce and simmer

  • Add:
    • Tomato sauce
    • Diced tomatoes
    • 1 cup stock.
    • 2 tsp salt
  • Bring to a lively simmer.
    • Partially cover and simmer 25–35 min, stir occasionally.
    • Add more water if it gets too tight.

5. Add beans

  • Stir in beans; simmer 10–15 min.

6. Thicken with masa (optional)

  • Make slurry: whisk 1 Tbsp masa harina + 1 Tbsp cold water
    • Stir into the pot and simmer 5–8 min.
  • Further thickening: add more slurry in 1 Tbsp increments (up to 3 Tbsp masa total).

7. Final adjustments (if needed)

  • Add salt.
  • Add liquid if it gets too tight.
  • Add 1-2 tsp apple cider vinegar or lime juice.
  • Add 1-2 tsp worcestershire sauce.