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A rich, simmering pot of classic Tex-Mex chili made with hearty ground beef, tender beans, and a perfect blend of smoky spices. This one-pot wonder is the ultimate comfort food, perfect for game day or a cozy night in.
For 6 servings
Sauté Vegetables
Brown the Beef
Bloom Spices and Tomato Paste
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A rich, simmering pot of classic Tex-Mex chili made with hearty ground beef, tender beans, and a perfect blend of smoky spices. This one-pot wonder is the ultimate comfort food, perfect for game day or a cozy night in.
This tex_mex recipe takes 130 minutes to prepare and yields 6 servings. At 1008.51 calories per serving with 76.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Simmer the Chili
Add Beans and Thicken
Serve
Substitute the ground beef with ground turkey, ground chicken, or cubed chuck roast for a different texture and flavor.
Use pinto beans, black beans, or a combination of beans instead of just kidney beans.
Omit the beef and use vegetable broth. Double the amount of beans and add 1-2 cups of other vegetables like corn, zucchini, or sweet potatoes.
For extra heat, add a minced habanero or chipotle pepper in adobo sauce along with the jalapeño.
The ground beef provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and keeping you feeling full and satisfied.
Kidney beans are packed with soluble and insoluble fiber, which aids in healthy digestion, helps regulate blood sugar levels, and can contribute to lowering cholesterol.
Beef is a fantastic source of heme iron, a type that is easily absorbed by the body. Iron is crucial for creating red blood cells that transport oxygen, helping to prevent anemia and maintain high energy levels.
A 1.5 cup serving of this chili contains approximately 550-650 calories, depending on the fat content of the beef and any toppings you add.
It can be a very balanced and nutritious meal. It's high in protein from beef and fiber from beans. To make it healthier, use leaner ground beef (90/10), drain all the fat thoroughly, and choose vegetable toppings over high-fat dairy.
Absolutely. Complete the first three steps (sautéing vegetables, browning meat, blooming spices) on the stovetop. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans during the last 30 minutes of cooking.
80/20 ground beef is a popular choice because the fat adds a lot of flavor. For a more traditional, chunkier texture, use beef chuck roast cut into 1/2-inch cubes. Ground turkey or a mix of beef and pork also work well.
To reduce the heat, omit the cayenne pepper and make sure to completely remove the seeds and white membranes from the jalapeño. You can also leave out the jalapeño entirely for a very mild chili.