Mexican Chili

Not too long ago we had the family over for a preseason football party. Our team, the Green Bay Packers, was playing that night, and everyone was really excited to see them win the game. I personally do not know if I was more excited for the game, or for what I was about to serve up the guests. After a week long deliberation, and several conversations with one of my coworkers, I decided to make a Mexican chili.

Mexican Chili Recipe

Chili is one of those one pot meals that is perfect for any occasion, however, I wanted to steer away from my traditional game time chili, and offer up something that would really surprise everyone, and boy did it ever. This recipe starts as most chili recipes do, however adding a few extra ingredients and spices really, I think, made this one of the better chili recipes I have made in some time.


  • 1 1/2 lbs of ground beef
  • 3 Spanish Chrorizo links, diced
  • 1 1/2 lbs of chuck roast, trimmed, and cut into bite sized pieces
  • 28 oz can of crushed tomatoes
  • 15 oz can of black beans, drained
  • 15 oz can of chili beans, drained
  • 15 oz can of tomato sauce
  • 1 packet of taco seasoning
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 1/2 tsp Mexican oregano
  • 3 tbsp chili powder
  • 2 chipotle peppers with adobo sauce, chopped
  • 1 1/2 cups of frozen corn kernels
  • 1 1/2 cup of water
  • 2 tbsp canola oil
  • Shredded cheese (optional)
  • Tortilla chips (optional)

Begin by prepping all of your ingredients. On medium to high heat, add a large stock pot to the stove, and toss in your oil. Let this heat up for a minute or two, then toss in all of your meat. The goal is to brown your meat nicely. Once the meat is browned, cover, and pour off any of the fat, then return it back to the stove top. Toss in your onions and garlic, and cook for a few minutes.

Next toss in all of your seasonings, and give a good mix, cooking an additional few minutes.

Now is the time to add in the crushed tomatoes, tomato sauce, and water, giving it a good stir, and letting it come to a boil. Next, add in the beans, chipotle peppers, and the corn. Give a good stir, cover, and reduce the heat to low, cooking for at least a good hour before serving. I typically let it cook for a couple of hours on low so all of the flavors merry, and letting the beans and meat get nice and tender.

Every bite of this chili is just loaded with great flavor, and texture. The addition of corn, and chipotle peppers, just gave a great balance of heat that balanced nicely with the creaminess of the beans. If you want to top the chili with a bit of cheese and crushed tortilla chips, go right ahead, as that is what makes eating chili fun.  If you are looking for new chili recipe, this one is a definite must make. Hope you enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Mexican Chili

  1. Howdy**Found your website thru Tasty Kitchen. Your Mexican Chili looks fabulous. And since I am in charge of feeding 80 teenagers for a SuperBowl party at my Church I was looking at your Superbowl food. I also am a Packer’s Fan, Soooo exciting. Do you have any suggestions on what to do with a smoked brisket for these teenagers? I was thinking maybe sliders, but not sure.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>