Hot Mexican Chili
A hearty and spicy Mexican chili featuring tender beef, bold chili flavors, and aromatic spices, perfect for comforting gatherings or a flavorful weeknight dinner.
Ingredients
Instructions
- Heat 3 tablespoons of oil in a pan on high heat.
- Add cubed meat all at once and turn constantly until lightly browned.
- Transfer meat to a bowl.
- Add remaining oil to the pan.
- Add onions and garlic; sauté until wilted (not brown).
- Stir in chili powder, oregano, cumin, and crushed red pepper.
- Mix well.
- Add beef broth, tomatoes (juice and all), tomato paste, salt, and sugar.
- Break up the tomatoes with the back of a spoon.
- Return the meat to the pan.
- Cover and simmer for 1 hour until the meat is very tender.
- Cool, cover, and refrigerate overnight or for 8 hours.
- To serve, bring to a boil and simmer uncovered until hot.
- Serve with rice.
Tips & Substitutions
For a richer flavor, consider marinating the steak overnight in a mixture of chili powder, cumin, and garlic. If you prefer a milder chili, reduce the crushed red pepper or omit it altogether. For a vegetarian option, substitute the beef with lentils or mushrooms, and use vegetable broth instead of beef broth. This chili pairs beautifully with Taco Salad(For A Crowd) for a complete meal.
Serving Suggestions
Serve the hot Mexican chili over a bed of rice for a satisfying meal. It’s great topped with shredded cheese, sour cream, or fresh cilantro. For a complete dinner experience, consider pairing it with sides like cornbread or a fresh green salad. It also works well as a filling for Mexican Stuffed Bell Peppers or as a topping for Funky Tacos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simmer on the stove over low heat until warmed through, adding a splash of broth if it seems too thick. This chili can also be frozen for up to 3 months; just make sure to cool it completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Mexican Chili contains roughly 2263 calories, with 17g protein, 66g carbohydrates, and 225g fat. It is an excellent source of iron (222% of the Daily Value), calcium (57% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1264mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this chili?
Yes, you can use other cuts like chuck roast or brisket, which are suitable for slow cooking and will become tender over time. Just ensure to cut the meat into uniform pieces for even cooking. Adjust the cooking time if using a leaner cut to prevent it from drying out.
How can I thicken the chili if it’s too watery?
If your chili turns out too thin, try simmering it uncovered for a while to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the chili and cook until thickened. This will help achieve a heartier consistency.
Is it necessary to refrigerate the chili overnight?
While it's not mandatory, refrigerating the chili overnight allows the flavors to meld and deepen, resulting in a more robust taste. If you're short on time, you can still enjoy it right after cooking, but for the best flavor experience, letting it sit for several hours or overnight is recommended.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).