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Hearty Slow-Simmered Spicy Tex-Mex Chili

Hearty Slow-Simmered Spicy Tex-Mex Chili That Comforts

A comforting bowl of Hearty Slow-Simmered Spicy Tex-Mex Chili that warms the soul and brings everyone together.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Dinner Ideas
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 lb ground beef adds a hearty and savory base to your chili
  • 1 lb ground pork brings a delicious richness and slight sweetness
For the Beans
  • 1 can (15 oz) kidney beans packed with protein and helps thicken the chili
  • 1 can (15 oz) pinto beans adds a creamy texture that complements the spices
For the Base
  • 1 can (14.5 oz) diced tomatoes enhances chili with tangy tomato flavor
  • 2 tablespoon tomato paste deepens the richness and provides a concentrated tomato taste
  • 2 cups beef broth for a flavorful, moist consistency
For the Vegetables
  • 1 large onion, diced provides a sweet and savory foundation
  • 1 large green bell pepper, diced adds a crisp texture and fresh flavor
  • 1 large red bell pepper, diced contributes sweetness and vibrant color
  • 4 cloves garlic, minced infuses chili with a warm, aromatic essence
For the Seasoning
  • 2 tablespoon olive oil helps sauté the vegetables to enhance their natural flavors
  • 2 tablespoon chili powder the star ingredient that brings spice
  • 1 tablespoon ground cumin adds earthiness that balances the heat
  • 1 teaspoon smoked paprika introduces a subtle smokiness for depth
  • 1 teaspoon dried oregano infuses a hint of herbal notes that brighten the dish
  • 1 teaspoon salt essential for enhancing all the flavors
  • ½ teaspoon black pepper for mild heat that complements chili's profile
  • ¼ teaspoon cayenne pepper gives a spicy kick; adjust according to taste
  • 1 tablespoon brown sugar balances the acidity of tomatoes

Equipment

  • large heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large heavy-bottom pot over medium heat until it shimmers.
  2. Add the diced onion and both bell peppers. Sauté for about 5 minutes until softened.
  3. Stir in minced garlic and cook for 1 additional minute until fragrant.
  4. Add the ground beef and ground pork. Cook until browned for about 8 minutes.
  5. Stir in tomato paste and seasonings, cooking for 2 minutes to allow spices to bloom.
  6. Pour in diced tomatoes, beef broth, kidney beans, and pinto beans. Stir to combine.
  7. Bring the mixture to a boil, then reduce heat and let simmer uncovered for at least 1 hour.
  8. Stir in brown sugar about 10 minutes before finishing to balance acidity.
  9. Taste and adjust seasonings before serving.
  10. Serve hot with toppings like cheese, avocado, or cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 50mgCalcium: 3mgIron: 15mg

Notes

Feel free to customize the beans or meats to suit your taste. This chili is also freezer-friendly.

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