Tex-Mex Chili
This Tex Mex Homemade Chili is hearty, bold, and packed with layers of flavor. A mix of sausage and ground beef creates a rich and meaty base, while a generous blend of spices brings warmth and depth to every bite. BBQ beans add a hint of sweetness, and chipotle in adobo sauce gives the chili a smoky heat that makes it unforgettable. It is the kind of cozy, comforting recipe that fills your kitchen with amazing aromas and tastes even better the next day. Perfect for busy weeknights, game days, or anytime you want a satisfying Tex Mex inspired dinner.
Tex-Mex Chili
Tex-Mex Chili made with sausage, ground beef, spices, BBQ beans, and chipotle in adobo sauce. A rich and smoky chili that is hearty, flavorful, and perfect for a cozy meal.
Ingredients
- 1 tbsp bacon fat or other oil
- 2 medium yellow onions, chopped
- 3 tbsp chopped garlic
- 1 lb ground beef
- 1 lb ground Italian sausage
- 2 tsp kosher salt
- 3 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp cumin
- 2 tsp dried oregano
- 2 28 oz cans crushed tomatoes in puree
- 1 15 oz can barbequed bake beans
- 1 15 oz can kidney beans, rinsed and drained
- 1 chipotle chili in adobo, minced
Chili toppings – all optional
- shredded cheddar cheese
- dice onions
- sour cream
- cornbread or over white rice
Instructions
- Heat the oil in a pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7 to 10 minutes.
- Add the ground beef, sausage and 1 teaspoon of the kosher salt and break apart into pieces. Cook the meat until no more pink shows about 6-8 minutes. Add chili powder, paprika, cumin and oregano and stir until the spices are well combined.
- Stir remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more kosher salt if needed.
- Serve with any or all the suggested fixin's.
Notes
- After opening the can of chipotles, I store in the freezer in a plastic container. In the container, I make sure to separate the chilis so they freeze individually. From the freezer, I use the chilis as needed for future recipes.
- Serve with Fire-Roasted Green Chili Corn Casserole