Real Mexican Chili
A hearty and flavorful Mexican chili featuring seasoned meat, smoky chilies, garlic, and tomatoes, perfect for comfort food lovers and those craving bold, spicy flavors.
Ingredients
Instructions
- Mix chili powder and flour together.
- Add the seasoned chili meat to the mixture.
- Fry a small piece of tallow in the shortening until hot.
- Fry the garlic and chopped onions in the hot shortening until very clear.
- Add the meat mixture and stir constantly until well browned.
- Add the canned tomatoes and boiled, peeled Mexican chilies with pulp and water.
- Pour in 1 1/2 quarts of boiling water and simmer until the chili is done, about 1 1/2 to 2 hours.
Tips & Substitutions
For a richer flavor, consider adding a splash of beer or a tablespoon of cocoa powder to the chili. If you can't find chili meat, cubed beef or ground beef can work as substitutes. Experiment with different types of chili powder for varying heat levels, and feel free to add more garlic or onion for extra depth. Using fresh Mexican chilies like Ancho or Poblano can enhance authenticity in flavor.
Serving Suggestions
Serve this chili hot, garnished with fresh cilantro, diced onions, or shredded cheese. It pairs beautifully with Tortillas (Makes 12 Shells) for a complete meal. Consider adding sides like Spicy Beans & Rice or a crisp salad to balance the richness. For an extra kick, serve it alongside Guajillo Chile Salsa (The Real Thing - Medium Hot) for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. You can also freeze the chili for up to 3 months, but be sure to let it cool completely before transferring it to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Real Mexican Chili contains roughly 222 calories, with 5g protein, 21g carbohydrates, and 14g fat. It is a good source of iron (11% of the Daily Value), vitamin A (11% of the Daily Value), and protein (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 recipe vegetarian?
Yes! You can substitute the chili meat with a mix of beans, lentils, or textured vegetable protein for a delicious vegetarian version. Adjust the seasoning accordingly, and add more vegetables like bell peppers or zucchini for additional texture and flavor.
How can I adjust the spice level of this chili?
To control the heat, start with less chili powder and add more to taste as it simmers. You can also include mild peppers like Poblano for flavor without too much heat. Conversely, add hotter chili varieties or a dash of hot sauce if you prefer a spicier kick.
What type of meat works best for this chili?
The best choices for chili meat are cuts like chuck roast or brisket, which become tender when cooked slowly. If you're in a hurry, ground beef can be used, but it may result in a different texture. Always aim for well-marbled meat for the best flavor.
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).