Spicy Tex-Mex Chili with Crunchy Corn Chips
This hearty and flavorful Spicy Tex-Mex Chili combines tender ground beef and a blend of black and pinto beans, all simmered to perfection with zesty tomatoes and aromatic spices. Topped with gooey Monterey Jack pepper cheese and served alongside crunchy corn chips, it's a delightful dish that's perfect for family dinners or game day gatherings. A sprinkle of fresh cilantro adds a burst of freshness that complements the rich flavors beautifully. Share this comforting and satisfying chili with friends and family for a meal they'll never forget.
N/A
Servings
405
Calories
14
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (none)
lean ground beef
1 lb (none)
sweet onion
1/2 (finely chopped)
garlic clove
1 (finely chopped)
chili powder
1 tablespoon (none)
ground cumin
1 teaspoon (none)
black beans
1 (15 ounce) can (none)
pinto beans
1 (15 ounce) can (none)
tomatoes and green chilies
1 (10 ounce) can (none)
salt
to taste (none)
pepper
to taste (none)
fresh cilantro
1/2 cup (chopped)
Monterey Jack pepper cheese
12 ounces (shredded)
corn chips (such as Fritos)
1 (10 ounce) bag (none)
Instructions
1
In a Dutch oven, heat the extra virgin olive oil over medium-high heat until shimmering.
2
Add the lean ground beef to the pot and cook for about 7 minutes, breaking it apart with a wooden spoon until browned.
3
Incorporate the finely chopped sweet onion and garlic, along with the chili powder and ground cumin. Cook for an additional 5 minutes over medium-low heat, stirring occasionally, until the onion is translucent.
4
Stir in the black beans and pinto beans (including their liquid) along with the can of tomatoes and green chilies. Increase the heat to bring the mixture to a gentle simmer.
5
Allow the chili to cook for about 15 minutes, stirring occasionally, until it thickens to your desired consistency. Season the mixture with salt and pepper to taste.
6
Remove the pot from the heat and gently fold in the chopped fresh cilantro.
7
Sprinkle the shredded Monterey Jack pepper cheese evenly over the top of the chili, cover, and let it sit for 5 to 10 minutes, or until the cheese is fully melted.
8
To serve, place a generous handful of corn chips in each of the bowls. Ladle the hot chili over the chips and enjoy!
Nutrition Information
22g
Fat
30g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Spicy Tex-Mex Chili?
The primary protein source in this recipe is 1 lb of lean ground beef.
How long does it take to brown the ground beef?
The ground beef should be cooked for about 7 minutes until browned and broken apart.
What types of beans are used in this Tex-Mex chili?
This recipe calls for one 15-ounce can of black beans and one 15-ounce can of pinto beans.
Should I drain the beans before adding them to the pot?
No, you should include the liquid from the cans of black and pinto beans in the chili.
What kind of cheese is recommended for the topping?
The recipe uses 12 ounces of shredded Monterey Jack pepper cheese for a gooey, spicy finish.
How are the corn chips incorporated into the meal?
The corn chips are placed at the bottom of the serving bowls, and the hot chili is ladled over them.
What spices provide the Tex-Mex flavor profile?
The chili is seasoned with 1 tablespoon of chili powder and 1 teaspoon of ground cumin.
How many calories are in a serving of this chili?
There are approximately 405 calories per serving of Spicy Tex-Mex Chili.
What is the fat content for this recipe?
Each serving contains 22 grams of fat.
How much protein does this dish provide per serving?
This chili provides 23 grams of protein per serving.
What is the carbohydrate count for this recipe?
The recipe contains 30 grams of carbohydrates per serving.
What type of oil is best for cooking the beef and aromatics?
The recipe recommends using 2 tablespoons of extra virgin olive oil.
How do you prepare the onion and garlic?
The sweet onion should be finely chopped, and the garlic clove should also be finely chopped.
When should the fresh cilantro be added?
Remove the pot from the heat first, then gently fold in 1/2 cup of chopped fresh cilantro.
How long does the chili need to simmer?
The chili should simmer for about 15 minutes to allow the flavors to blend and the liquid to thicken.
What type of tomatoes are used in this chili?
A 10-ounce can of tomatoes and green chilies is used to add flavor and heat.
How do you ensure the cheese is fully melted?
Sprinkle the cheese over the chili, cover the pot, and let it sit for 5 to 10 minutes.
What equipment is recommended for cooking the chili?
A Dutch oven is the ideal cooking vessel for this recipe.
How much corn chips are required?
The recipe calls for one 10-ounce bag of corn chips, such as Fritos.
Can I adjust the salt and pepper levels?
Yes, you should season the mixture with salt and pepper to your personal taste before serving.
What are the common tags for this recipe?
Common tags include tex-mex, chili, comfort food, easy dinner, and spicy.
Is this chili suitable for game day?
Yes, the description highlights it as a perfect dish for game day gatherings.
How many ingredients are in this recipe in total?
There are 14 ingredients listed for this Spicy Tex-Mex Chili.
What is the texture of the finished dish?
The chili is hearty and thick, with added texture from the crunchy corn chips.
How long should I cook the onions?
Cook the onions and garlic with the spices for about 5 minutes over medium-low heat.
What kind of onion is recommended?
The recipe specifies using 1/2 of a sweet onion.
How do I start the cooking process?
Start by heating extra virgin olive oil in a Dutch oven over medium-high heat until shimmering.
Is there a specific way to stir the meat?
Use a wooden spoon to break the beef apart as it browns in the pot.
Can I use any brand of corn chips?
The recipe suggests corn chips such as Fritos, but any similar crunchy corn chip will work.
What gives this chili its 'spicy' name?
The spiciness comes from the chili powder, the green chilies in the tomatoes, and the Monterey Jack pepper cheese.