Texican Chili

Texican Chili is a robust and flavorful dish that perfectly marries the bold spices of Tex-Mex cuisine with the comforting heartiness of traditional chili. This recipe is all about layers of flavor, starting with a savory base of ground beef and onions, enhanced by the addition of garlic, jalapeños, and a rich blend of spices like cumin, chili powder, and smoked paprika. Diced tomatoes, kidney beans, and a splash of beef broth bring everything together, creating a thick and satisfying chili that’s perfect for cozy nights. Serve it with a sprinkle of cheddar cheese, a dollop of sour cream, and a side of cornbread for the ultimate comfort food experience.

Ingredients:

• 1 lb ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-2 jalapeños, seeded and chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cilantro, lime wedges

Instructions:

1. Cook the Beef and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped jalapeños and cook for an additional 1-2 minutes until fragrant.
2. Brown the Ground Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed.
3. Add the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices and bring out their flavors.
4. Simmer the Chili: Pour in the diced tomatoes (with their juices), kidney beans, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for 30-40 minutes, stirring occasionally, to allow the flavors to meld together.
5. Adjust Seasonings: Taste and adjust the seasoning with more salt, pepper, or chili powder as needed. For a thicker chili, remove the lid and simmer for an additional 10 minutes to reduce the liquid.
6. Serve and Garnish: Serve the Texican Chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions or cilantro. Add a squeeze of lime juice for a fresh zing, and enjoy with a side of cornbread or tortilla chips.

Enjoy your comforting bowl of Texican Chili!