Mexico Chili
A hearty Mexican chili with tender meat, aromatic spices, and a rich tomato base, perfect for comforting gatherings and spice lovers alike.
Ingredients
Instructions
- Place chili meat in a large frying pan or heavy kettle.
- Keep flame low and sear meat slowly until juices appear.
- Add garlic, onion, celery, comino seed, and chili powder.
- Continue to cook for about 15 minutes.
- Turn the meat slowly.
- Put the meat into a large kettle.
- Add tomato juice, crushed red chilies, oregano, water, salt, and pepper to taste.
- Bring to a boil.
- Reduce heat to a simmer and cook until the meat is tender, approximately 2 to 3 hours.
Tips & Substitutions
For a deeper flavor, consider browning the ground chili meat with a bit of olive oil before adding the vegetables. If you want a spicier kick, increase the amount of crushed red chilies or add diced jalapeños. You can substitute the chili meat with ground turkey or a plant-based option for a lighter or vegan alternative. This recipe is versatile, so feel free to browse more Mexican recipes for inspiration.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro, diced onions, or shredded cheese. It pairs beautifully with Carlotta'S Taco Soup and is excellent with cornbread or tortilla chips on the side. For a complete meal, consider adding a fresh salad or some rice. This dish also works well as a filling for tacos or burritos.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the chili in a saucepan over medium heat, stirring occasionally until warmed through. For longer storage, freeze the chili for up to 3 months. Thaw in the refrigerator before reheating on the stove or in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Mexico Chili contains roughly 102 calories, with 5g protein, 22g carbohydrates, and 2g fat. It is an excellent source of vitamin C (104% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1242mg per serving (54% 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 make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the meat and vegetables in a skillet first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
What can I serve with the chili?
This chili is delicious on its own, but you can enhance your meal by serving it with cornbread, rice, or a side of tortilla chips. A fresh salad or coleslaw also adds a nice crunch and balances the flavors.
How can I make this chili vegetarian?
To make a vegetarian version, replace the chili meat with a combination of beans such as black beans and kidney beans, and add more vegetables like bell peppers and zucchini. Ensure that the vegetable broth used is flavorful to mimic the depth of the original recipe.
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).