Tex Mex Chili
Serves 2
0 mins total
Warm your soul with a hearty bowl of Tex Mex Beef and Bean Chili. This recipe is a delicious twist on traditional chili, featuring a rich blend of ground beef, ranch beans, and a symphony of flavors from fire-roasted tomatoes, bell peppers, and spices. Topped with roasted corn, cotija cheese It's the ultimate comfort food for those seeking a little extra zing in their chili.
For the Toppings:
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In a large, heavy-bottomed pot, cook the ground beef over medium-high heat. Break it into small pieces with a spatula and cook until it's browned.
Add the chopped red bell pepper, green bell pepper, and onion to the pot with the beef. Sauté for about 5 minutes or until the vegetables begin to soften
Stir in the chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and paprika. These spices will infuse the mixture with incredible flavor. Cook for an additional 2-3 minutes.
Pour in the ranch beans and fire-roasted tomatoes. Give it all a good stir to combine. Simmer for 15-20 minutes, allowing the flavors to meld together.
Stir in the salsa and chopped cilantro. Let it simmer for another 10 minutes. Adjust the seasoning with salt and pepper to taste. I like to let the chili cook on low for at least 1-2 hours so that all of the flavors can really come together.
Ladle your ranch-style chili into bowls. Top each serving with a generous amount of roasted corn, jalapenos, crumbled cotija cheese, fresh cilantro, green onions, and a dollop of sour cream. Don't forget to add a handful of corn chips for that satisfying crunch. 7
Store any leftovers in the fridge for up to 4 days. And as always, chili taste better the next day! I love to transform my leftovers into nachos, stuffed potatoes or chili mac and cheese!