CHILI POWDER MEXICAN RECIPES

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MEXICAN CHILI RECIPE | CHRISTY VEGA | FOOD NETWORK



Mexican Chili Recipe | Christy Vega | Food Network image

Provided by Christy Vega

Categories     main-dish

Total Time 50 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef, preferably organic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Mexican chile paste (homemade or store-bought)
Two 15-ounce cans diced tomatoes, in juice
One 15-ounce can no-salt-added kidney beans, rinsed and drained
One 15-ounce can no-salt-added pinto beans, rinsed and drained
1/2 cup enchilada sauce
3 tablespoons unsweetened chopped chocolate
Crema
Cotija cheese, crumbled
Tortilla strips
Chopped cilantro
Lime wedges

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
  • Garnish the chili with your desired toppings and serve.

HOMEMADE CHILI POWDER | MEXICAN PLEASE



Homemade Chili Powder | Mexican Please image

Most store-bought chili powders have too many ingredients! But if you grind your own you'll get a pure, delicious flavor that will work wonders in your home cooking. 

Provided by MexicanPlease.com

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 24

Number Of Ingredients 3

5-6 Ancho dried chilis
7-8 Guajillo dried chilis
2 Chiles de Arbol (optional)

Steps:

  • Start by wiping off any dusty crevasses on the dried chilis, then de-stem and de-seed them.  I find it easiest to cut off the tops, make a slit lengthwise, and then pull out the veins and seeds.  Be sure to use caution when handling hot chilis. 
  • Roast the chili pieces in a 350F oven for a couple minutes or until warm and fragrant.  You can alternatively flash roast them on a hot dry skillet.
  • Grind the roasted chili pieces in a blender or food processor.  You can optionally use a spice grinder for a finer powder.
  • This batch will make 1/2 cup of pure chili powder that will fit into a 4 oz. spice jar.  Store in the pantry (away from the heat of the stove) where it will keep for weeks at a time. 

Nutrition Facts : Calories 26 kcal, CarbohydrateContent 5 g, SodiumContent 7 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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