Comforting Hearty Slow-Simmered Spicy Tex-Mex Chili Recipe

Hearty Slow-Simmered Spicy Tex-Mex Chili blends spices and meats, creating warmth and flavor in every bite.

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Course: Soups

Cuisine: Tex-Mex

Keyword: chili, comfort food, family dinners, hearty, Slow-simmered, Spicy

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: cups

Calories: 350kcal

1 lb ground beef adds a rich flavor and hearty texture to the chili.
1 lb ground pork enhances the overall meatiness and provides excellent moisture.

1 can (15 oz) kidney beans packed with protein, they make the chili more filling.
1 can (15 oz) pinto beans adds a lovely creaminess and complements the other beans perfectly.

1 can (14.5 oz) diced tomatoes provides a juicy, tangy component to balance the spices.
2 tablespoon tomato paste deepens the tomato flavor and thickens the chili.
2 cups beef broth ensures a rich, satisfying depth and helps the flavors meld together.

1 large onion, diced builds the foundational flavor with its sweetness.
1 each green bell pepper, diced contributes freshness and crispness to the chili.
1 each red bell pepper, diced adds a sweet pop of color and flavor.
4 cloves garlic, minced infuses the dish with a warm, aromatic essence.

2 tablespoon olive oil perfect for sautéing and adds a nice richness.
2 tablespoon chili powder brings the necessary heat and classic Tex-Mex flavor.
1 tablespoon ground cumin offers a warm, earthy undertone that complements the spices well.
1 teaspoon smoked paprika imparts a smoky note, enhancing the chili’s depth.
1 teaspoon dried oregano ties the flavors together with its herbal notes.
1 teaspoon salt essential for amplifying all the delightful tastes.
½ teaspoon black pepper adds a subtle kick to elevate the flavors.
¼ teaspoon cayenne pepper gives an extra spicy punch for those who crave heat.
1 tablespoon brown sugar balances the heat with a hint of sweetness.
1 each chipotle pepper in adobo, minced provides a smoky, complex spiciness that enriches the dish.

Heat the oil by using 2 tablespoons of olive oil in a large heavy-bottom pot over medium heat. Let the oil shimmer for a minute and then add the diced onion and both bell peppers. Sauté for about 5 minutes.
Add 4 minced cloves of garlic and cook for another minute ensuring that the garlic doesn't brown.
Add 1 pound of ground beef and 1 pound of ground pork, breaking it up as it cooks. Brown for about 8 minutes until no longer pink.
Stir in 2 tablespoons of tomato paste and the spices (chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne). Cook for 2 minutes while stirring.
Add the diced tomatoes, beef broth, drained kidney and pinto beans, and minced chipotle pepper. Mix well.
Bring to a gentle boil, then reduce heat and let it simmer uncovered for at least 1 hour, stirring occasionally.
In the last 10 minutes, stir in 1 tablespoon of brown sugar and adjust seasoning if necessary.
Serve hot in bowls with your favorite toppings like shredded cheese, sour cream, or cilantro.

Feel free to experiment with ingredients to make the chili your own.