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