Tex-Mex Chili
Chili Tex-Mex
Recipe Yield
8 servings
Cooking time
1 hour 25 minutes
Rate this recipe
Ingredients
- 3 tablespoons vegetable oil plus one tablespoon set aside
- 1 pound beef stew meat cubed into 1-inch chunks
- 1 pound ground pork or beef
- 1 teaspoon kosher or coarse sea salt or more to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
- 1 white onion chopped
- 1 red bell pepper chopped
- 1 tablespoon chopped jalapeño seeding optional
- 4 cloves garlic finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon Chili powder such as ancho or chipotle chile powder
- 1 tablespoon chipotle chiles in adobo sauce or more to taste
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 28- ounce can crushed tomatoes
- 1 tablespoon dark brown sugar
- 1 tablespoon distilled white vinegar
- 4 cups beef stock
- 2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)
To garnish:
- sour cream
- Chopped fresh cilantro
- Shredded cheddar cheese
- Tortilla chips
- Green onions sliced thin
To Prepare
- In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
- Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
- Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
- Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.
Comments
140comments inTex-Mex Chili
John
Jul 10
Was great thanks for recipe
Pati Jinich
Nov 05
My pleasure 😉
Amy
Apr 12
Can I use Tajin in your Tex Mex chili?
Pati Jinich
Jun 06
Tajin has a lemony flavor that while delicious is completely different to chile powder Amy; I mean, you can try but I think the flavor would be citrusy 🙂
Vicki Medina
Jan 07
This is the best!!
Pati Jinich
Jan 07
So happy you enjoyed it Vicki!
Bill Backer
Nov 25
Made this for the first time today, and it is delicious! This will be my go to from now on. Thank you for sharing this.
Pati Jinich
Jan 01
My pleasure Bill, so glad to hear you liked it 🙂
Tom
Nov 22
! WOW!
Luli Sandford
Nov 19
excelente convinacion de ingredients. gracias por compartir
Pati Jinich
Dec 11
Gracias a ti Luli!
Gail Daniels
Nov 18
Pati Jinich, this is just the best ever! Having it for dinner tonight. I have just moved to the SW and you are my go to cook for learning some yummy new ways to cook for this area. Thank you!
Pati Jinich
Dec 11
Thanks so much, how sweet of you Gail 😉
Sherry Paton
Nov 16
Sounds delicious. I will have to make it this way. I try and watch your show every Saturday.
Pati Jinich
Dec 11
Thanks for tuning in Sherry!
Manny
Nov 16
Hola Pati…this is a treat to try. It’s going to be the best of the best I’m sure. Thanks
Pati Jinich
Dec 11
My pleasure Manny!
Mike Sepsick
Nov 16
Pati, you’re a jewel. I have company arriving Saturday. Your Tex-Mex chili will be on the menu.
Pati Jinich
Dec 11
Hope you and your friends enjoyed it Mike!
Ruby Ballesteros
Nov 15
I must try making this Tex-Mex Chili soon. Great this time of the year. Pati, everything you cook, it looks so easy and fun.
Pati Jinich
Dec 11
Thanks so much Ruby, enjoy the Chili!
Wasabipaul
Nov 15
Excellent thanks, it’s very similar to a recipe i was given in 1975. I have it memorized and it’s always a “comfort food”. I love your show too!
Pati Jinich
Dec 11
Gracias!
Barnett
Nov 15
I want to make this Chili. I am 65 years old and have time to try some of your recipes. I enjoy watching you and have looked forward to the day I can try some of your recipes. I absolutely want to buy one of your recipe books. Thanks,Barnett . By the way I live in Kentucky .
Pati Jinich
Dec 11
Thanks so much for the kindness Barnett!
Henry DeLaPaz Sr
Nov 15
I don’t remember my mother putting even half of these ingredients into her Chili con carne.
I am new to cooking…lol
Pati Jinich
Dec 11
I am sure there are thousands of yummy Chile recipes out there, right?
Karen Baxter
Nov 15
I will make this chili. Patti you are amazing. I love watching you.
Pati Jinich
Dec 11
Thanks Karen, you are so sweet!
Meg McAlister
Jan 02
This has been my standard chili recipe for several years, ever since I got your cookbook that it is in. Your mom and you are so right about combining at two different kinds of meat for a delicious complex flavor. I usually use pork and beef but today I am using wild boar and venison that a hunter friend gave me last week. I also sometimes use a combination of pinto and black beans. Muchas gracias!
Pati Jinich
Jan 02
Wow Meg, let me know how it comes out with that combination of meats, yum!
Teresa R Hudson
Dec 24
This is the best chili recipe I have ever tried! Its my go to chili recipe now!!❤❤❤❤
Pati Jinich
Dec 26
Yay, gracias Teresa!
Carol
Nov 17
Patti,
This Tex-Mex Chili has become my go-to recipe for chili, the only chili recipe I make. It’s the best!
I did make a change in the cooking schedule because I only use stew meat and that takes longer to tenderize.
I stick to the recipe, but double it, browning the stew meat, adding all the ingredients except the beans to a large Dutch oven or heavy pot. I get everything to a low boil and lower the heat to just below boiling and simmer for 3-4 hours, checking meat for tenderness around 3 hours. When the meat is tender, I add the beans and simmer for 30 minutes or so. I double the recipe to have lots of leftovers and enough to freeze in individual portions in zip lock FREEZER bags. It’s wonderful having great chili anytime just by getting a bag from the freezer, thawing enough to get the chili out of the bag and reheating in microwave or pan.
Thank you!
Pati Jinich
Dec 28
This sounds great Carol, thanks so much for sharing your technique 🙂
Anonymous
Oct 22
I just made some and it turned out really good it taste really good too thanks for a great recipe
Pati Jinich
Jan 04
Very glad you liked it 🙂
Rosa Harris-Banks(golden4245@aol.com)
Aug 01
Hi Patti, I am a fan of your show on WHYY Channel this looks so good as all your dishes, but I’m going to try your pork chops and grape salad, can you send me the recipe for the watermelon cocktail you made with your son(when he was younger) I cannot locate it, Thx Rosa
Pati Jinich
Aug 14
Hola Rosa! So glad you will try those recipes. I have two recipes for drinks with watermelon, this fresh water http://patijinich.com/mixed-melon-lime-and-coconut-agua-fresca/ and this cocktail http://patijinich.com/watermelon-grape-margarita/ Enjoy!
Justine
Jul 11
Hi Pati
This Chili looks very appetizing and is something I am going to try to make today. Living in Western Australia makes sourcing the ‘critical’ ingredients somewhat challenging but not impossible. Thanks for sharing and I look forward to further explore your recipes.
Pati Jinich
Jul 21
Hola Justine! So glad you are giving this recipe a chance, let me know how do you like it!
Don Lewis
May 18
No Texan would ever serve chili with beans in it.
Should always be in the side
Pati Jinich
May 23
Thanks for letting me know Don 😉
Mark Zubik
Jul 11
No Texan would ever assume to speak for all Texans. I’m Texan born and bred and love pinto beans in my chili.
Ann Robertson
Nov 15
Thank you, Mark and Pati!! As Tex-Mex born and bred, chili isn’t complete without pintos!
Anonymous
Nov 15
My great great grandfather homesteaded on the border of what are now Collin and Dallas counties in 1845. He gave land to put the railroad through and helped to found Dallas by privately bonding city officials, a requirement at the time to serve in office. Some of the artifacts from his ranch are in the Historical Society Museum in Dallas and when we sold the last of the ranch in the 1980s, the county clerk said it was the oldest existing deed on record. My family likes beans in their chili and my grandfather made the best, beans included, that I’ve ever tasted, so I will compare Pati’s version to his ! I’ll bet they’re a little different and both really good. I think I have Texas cred. The whole “Texas Chili” dispute is ridiculous. Don’t like beans ? Leave ’em out. Who cares ? Like ’em on the side ? Good for you. Either way or no beans at all, it’s plumb delicious.
Karen L
Dec 10
I also am Texas born and bred. We are not famous for Chili With Beans. We do, however, enjoy Pinto Beans With Meat! 😉 Thank you Pati. Your recipes have never failed me. Anxiously awaiting the tamale newsletter.
Pati Jinich
Dec 19
Hope you got the tamales newsletter and found some yummy recipes Karen!
Kierska
Apr 12
Us food flavor lovers just saw you and your son on pbs, our mouths are watering.
As long as I can reduce the quantity down for 2, we are so in!
Another next day meal is always excellent also, with a beautiful saturated flavor.
Chili is on the menu, thanks to you and my mom will get her spice on with the chipotle chilies in adobo.
I would run away so fast when she was making a specific recipe, it’s a wonder any of us have usable taste buds!!
Spice is life!!!
TY
Pati Jinich
Apr 30
Haha Kierska, you made me laugh! So glad you are thinking of giving this recipe a try, enjoy!
Loretta
Feb 25
Made this chili tonight. Loved it, will definitely make again! Thank you for the recipe.
Pati Jinich
Mar 07
My pleasure Loretta, glad you enjoyed it 🙂
Mike
Feb 16
I love the show and I really enjoyed the flavor of this chili recipe! I found that using the full 4 cups of beef broth made it too soupy in my preparation and I had to use a corn starch slurry to thicken it back up a bit. (No one knew 🙂 ) Next time I will double the chipotle peppers for a little more heat and add a few teaspoons more of the adobo sauce although it is good as it is 🙂
Pati Jinich
Feb 20
Thanks for the suggestions and comments Mike, glad you liked the recipe all in all 🙂
Denise
Jun 26
Hi Pati!!
I came across your show a couple months ago by accident. I am so happy I did. We love you!! My husband thinks you are the best. We love how you go to Mexico and teach us culture and recipes. I would love to live there. He literally went out on DirectTV and found every show that was playing on every channel and hit record. I know it is like 90 degrees outside, but I am definitely going to make this recipe this weekend! I wanted to make the pork loin enchiladas with the green mole but maybe another weekend, when I am more confident in my cooking skills. haha. You make everything look so easy! I can’t wait to watch every show!
Pati Jinich
Jun 27
Thank you so much Denise for you kind words and to you husband for following on the Show! Stay tuned guys because the new Season from the State of Sonora will start airing at the beginning of October, have fun!
Matthew
Feb 06
Hi Pati,
If I want to make my own chili powder using dried chilis, should I first toast the chili before blitzing it in the spice grinder?
Best!
Pati Jinich
Feb 06
Absolutely Matthew! First roast the chiles (do not let them burn or they will get really bitter), then the spices and then grind. Good luck!
Raúl
Jan 27
Mi hijo me pidió que le hiciera un chilli hispano y no tenía idea… y bam!! Paty al recasted con esta receta la voy a hacer gracia Paty!!!
Pati Jinich
Jan 31
Ojala que disfruten este Chili, gracias Raul!
David
Jan 26
Dear Pati, I’m a home cook who was asked to contribute to a Brooklyn rooftop 4th of July party. I brought this chili with all the fixings and the president of the New York Women’s Culinary Alliance, chef Cosgrave was there. She was so generous with her compliments that I cooked the same dish the next year and she said she had been looking forward to it! I figured if it ain’t broke, why fix it? Thanks for letting me shine!
Pati Jinich
Jan 31
This is a great story David, thanks for sharing!
José Luis
Jan 26
Hola Pati,
Crees que esta misma receta se pueda lograr en la Slow-cooker? Alguna recomendación para hacerlo ahí?
Gracias adelantadas.
Pati Jinich
Feb 10
Si Jose Luis!!! Yo creo que en slow-cooker debe quedar muy rico. Cuentame como te sale!
Caroline VonEsche
Jan 20
What does the vinegar do?
Pati Jinich
Jan 21
It adds a nice balance for the flavors, Caroline.
Caroline VonEsche
Jan 20
Hi Pati,
I have this chili simmering on the stove right now. I did use 97% lean ground round. Also 2 16oz cans diced tomatoes, 3 cups chicken stock because I didn’t have beef broth. Also used hot Hungarian paprika. For the beans I used a 16oz can light kidney beans and a 16oz can of seasoned black beans. My house smells so good I cant wait to taste it. Thanks again Pati my husband and I love you and your family. May God bless you and watch h over you and your family.
Pati Jinich
Jan 21
Hope you loved it, Caroline!
Karen Jackson
Nov 27
This chili is DELICIOUS! It is my go to chili recipe. I have used it now for years and have no need to look any further for a GREAT chili recipe. I do however, like to make it in the slow cooker, so the beef is nice and tender, and I enjoy the convenience of the slow cooker. I cook it in the slow cooker 4 to 6 hours on LOW. Thanks again Pati for your excellent recipes! This recipe is outstanding!
Pati Jinich
Nov 29
I’m happy to hear it is your go-to recipe, Karen!
Ashley
Nov 25
Thank you Pati!!! I used this for our church’s chili cook off and won first prize! I wasn’t the only one who thought this chili was amazing!!!!
Pati Jinich
Nov 26
Congratulations, Ashley!
Savannagal
Nov 02
I made this tonight and it turned out fantastic. I simmered it for a couple hours to cook off some of the liquid, and I only added about 3 cops of beef broth. It was still fairly soupy, but the flavor was fantastic. My changes included using ground goat instead of pork, 4 cloves of garlic instead of 2, chipoltle chili flakes instead of chili powder, and a habanero and another really xxx hot pepper I grew instead of jalapeño. Can’t think of the name offhand. We really like spicy food. Otherwise I followed the recipe. I made cornbread to go with it. My husband said it tasted great. I’ll definitely make it again. Thanks Pati for this terrific recipe.
Pati Jinich
Nov 05
I’m so glad you made the recipe your own!
Steven A Wegner
Oct 28
I love this recipe so much. Lately, I have left out the beef at the beginning, used ground pork, then I smoke a Brisket and chop up a pound of that and put it into the chili. YUM!
Pati Jinich
Oct 29
That sounds SO good Steven!
Doug
Oct 18
I made this for my brother and his boys, with the cornbread, obviously, and it was delicious. I usually use a lot more chili powder, but it was compensated for by the savory from the broth and the heat from the chili and other spices. What was helpful to me was paying attention to the technique, which I will apply in a lot of other recipes. The next time I think I’ll add a couple of tablespoons of tortilla flour, added with the tomatoes (it’s that the right place?), and compensate with bean broth from cooking the pintos from dried.
Pati Jinich
Oct 19
So glad you guys liked the meal, Doug! And those are great adaptations…enjoy!
Tom McMaster
Oct 15
just finished making this, did the corn bread first which I commented on.
did a couple different things, here they are but this like the corn bread is amazing.
had some bacon left over from the cornbread recipe so I cooked the bacon in the dutch oven first to grease the bottom, give another flavor.
after browning the meat, put the peppers and onion in but there wasn’t enough room to cook. I put the beef stock in at this time to help soften the peppers and onions and flavor the meat. also added a tablespoon of beef bullion.
let it cook like this for 20 minutes so everything would soften and then added the ingredients.
couple substitutions, hungarian hot paprika versus just regular and substituted spicy bloody mary mix versus the tomato paste. on the pinto beans did not drain or rinse the cans first, just dumped them in.
there is this rich gravy that accents the great chili , not sure if its from just dumping everything in without draining or not but excellent recipe, going to keep going through the other episodes.
I watch the episode for these recipes too before making them. fun show and I like how you incorporated the culture into the program instead of just cooking in a kitchen.
keep it up, Pati, big fan.
Pati Jinich
Oct 15
Sounds great, Tom!
Sylvia Jalomo
Mar 13
Made this for dinner the other day. Only one word for this.. Delicious!
Thank you, Pati!! 😊
Pati Jinich
Mar 18
Aww thanks, Sylvia!
Laura
Feb 03
Hi Pati, Greatings from cold Wisconsin! I just made the chili and the poblano cornbread for watching the Super Bowl. Both recipes are delicious! I really enjoyed the layering of spices and my husband went back for seconds.
Thank you for your wonderful tv show. In these turbulent times, your joy and pride in your culture and countries is much appreciated. We hope to look forward to many more seasons.
Pati
Feb 06
Oh thank you so much for your kind words, Laura! I hope you are staying warm.
James
Feb 02
Looks weak
Pati
Feb 02
Oh I’m sorry you think that, James. I hope you give it a try and enjoy it.
Steven
Jan 04
Looks can be deceiving…
Loyal McAvoy
Jan 23
Just made the Tex-Mex Chili: As usual, your recipe, is spot-on! I have never been disappointed by any of your recipes, and I have tried many.
Pati
Jan 24
Oh wow. Thank you so much Loyal!
JOSE R LEBRON jr
Jan 05
Pati they only thing that would make this better is black beans for a richer flavor .
Pati
Jan 07
Go for black beans, Jose!
Sam
Oct 12
I made this yesterday for my family and I. I also made the cornbread to go with it. Both were amazing!! I am definitely making this again in the near future. Also, hello from a fellow Texan!
Pati
Oct 13
Awesome, Sam! So glad the whole family enjoyed it.
Liz DuBoise
Feb 17
Pati, I would like to try this recipe but I need a suggestion. My husband and I do not eat meat but we do eat seafood (pescetarians). I know that the way your recipe is written is probably spot on and perfect with beef but I’d like to substitute. Sometimes I use TVP, soy crumbles or some other product that looks like beef but I’d like to know your thoughts.
Thank you for always providing delicious recipes!
Pati
Feb 19
You can use any of your favorite meat substitutes, Liz. Enjoy the chili!
Thomas Zurewich
Jan 20
Patti,
I like your TV show! Couldn’t help but look for you recipe for some inspiration on a chili cook off.
Its doing the 1 hr simmer now. I already love the taste.
Thank You!
Pati
Jan 22
Good luck in the cook off Thomas!
Gaby
Jan 15
Hola Pati, esperando tu y la familia se encuentren bien y no con tanto frío les enviamos mi esposo Thomas y yo Gaby un saludo desde San Antonio, Tx 😁
Preparé este fin de semana para Thomas este Chili, no sabía que esperar puesto que el a vivido siempre en Texas y decía que el Chili de su mamá era el mejor…… pues que crees? Que este Chili le super encanto!!!!!!! Lo acompañamos con tu Poblano bacon cheese corn bread.
Mi familia Dice que sólo soy buena para los números, soy Contador publicó, pero el miedo a la cocina se ha ido disipando un poquito gracias a tus recetas y la forma tan friendly que proyectas al cocinar y nos reafirmas que no es nada del otro mundo 😎
Me siento super contenta de poder cocinar y presentar un pedacito de Mexico a Thomas en cada platillo. Cada vez comemos menos en restaurantes y ahora pasamos el fin de semana cocinando y le encanta ser mi conejillo de indias 🙈 . Gracias por ayudarme a encaminar la nostalgia que siento por no estar en México a la elaboración de platillos que jamás creí sería capaz de preparar.
Saludos Pati y Dios los bendiga
Gaby
Pati
Jan 18
Uy! Mil gracias Gaby! 💙
Midge L
Jan 08
Pati, this is the best chili I have ever made. I always felt something was missing in the many chili recipes I have made over the years, but your chili has what I was missing – a very full flavor with so many layers to it. It is amazing! I used ancho chili powder. Thank you for this recipe, I am tossing out all my old chili recipes because this one is a keeper.
Pati
Jan 08
Oh wow…thank you so much Midge!
Emily P
Oct 17
I love your recipes and show. I can not wait to make this. I will have to do a double batch one for home and one for a chili cook off.
Pati
Oct 18
Good luck with the cook off Emily!
Amanda Archer
Sep 23
Pati – thank you so much for sharing this recipe! I’ve made chili for many, many years, but this is THE BEST I’ve ever made! This is now my Go-To recipe! (And I agree with Betsy – definitely 5 stars)
Pati
Sep 25
Oh wow! Thank you so much for such a lovely comment Amanda!
Betsy Castillo
Aug 06
Hi Pati.
Thank you for sharing the recipe. It is by far the best chili con Carne I have ever had. Wow, it is so rich on flavour. Five stars. Thanks again.
Pati
Aug 07
Thank you so much Betsy! 5-stars…I’m honored!
Elaina
Feb 24
Prior to this recipe if I had to choose between spaghetti or chili, I would have easily chosen spaghetti. This recipe is so flavorful it’s no longer an easy decision…
Pati
Feb 27
Haha thank you Elaina! So glad it is now an easy decision.
INOC
Sep 18
Best Chili ever! Made it quite a few times. Always a hit!
Pati
Sep 26
Yay!
Concerned Citizen
Apr 23
27 comments and nothing but praise! I guess that says it all. Thank you Pati for so being so generous in sharing your recipes. I have been watching your TV program since Season one and feel like I know you and your family. I’m sure many others feel the same way. xo
Pati
Apr 27
=)
April
Sep 08
Hi Pati:
I just watched this episode today (8 September ’15)and for the Texican Chili you use BEEF STOCK. Where did you get it? Was it some you made….or bought? If bought, what brand was it?
Pati
Sep 10
That was homemade, but you can use any brand that you like! You can also use chicken or vegetable broth instead as well…
Karen Jackson
Apr 12
Thank you Pati for such a wonderful recipe! I won first place in a chili cook-off last night with your “Tex Mex Chili” recipe! This chili is loaded with flavor and I love the combination of the two meats… great texture and flavor. I cooked this in my slow cooker on low for about 6 hours and the beef cubes were as tender as can be… melt in your mouth good! This recipe has become my “go to chili recipe.” THANK YOU, THANK YOU! Sure love you and your show! (and your recipes) 😉
Pati
Apr 12
So happy to hear! Send me a photo of the contest and you and the chili, if you have one to hola@patismexicantable.com !!
David MacAffer
Feb 23
Thanks Pati! I cooked this with double the ingredients to make my lunches for a week and it is delicious. love the stewing beef, I cooked on a low, low heat for a little over two hours and the beef was falling off the fork. perfect spice balance, rich and filling.
Unfortunately I can’t get a hold of pre-made chipotles en abado or pinto beans, so I made my own chipotle paste with dehydrated peppers, and subbed in chickpeas and kidney beans. the recipe is so good though I might make the trip across the city to make sure I have all the ingredients next time.
Pati
Feb 24
Hola David, So happy to hear you’re enjoying the chili!
chalymar
Jan 21
I’m making this dish again tonight! For years i was not into spicy foods but my husband and I love your show & we’ve been experimenting with different flavors and just love this chili! Thanks for sharing!
Pati
Jan 22
Thank you!!
Steven
Jun 14
I finally got to make this Chili. It was absolutely fantastic! I was working up a sweat cooking it as tgere are a lot of ingredients. Next time I will portion out everything before I start cooking. I dont have a dutch oven, so I browned the meat in a pan. My liquids didn’t dry out either, so I transfered the browned meat into a 6 qt. pot, poured the liquid off, and used the same pan to to cook the veggies herbs and tomatoes. I bought whole peeled tomatoes in sauce and crushed them by hand, added that to the pot, cooked that together before I added the stock and the beans. Worked out perfectly. I’m a, single guy living alone, so it fed me for 3 days, and it got better and better by the day. Thank you so much! Will definitely make it again!
Pati
Jun 14
Happy to hear, Steven!
Yolis
May 29
Hola Paty…
Tienes alguna receta de cochinita pibil?
Tom Salzillo
May 18
Pati,
The absolute best chili I have ever had! I prepared it exactly according to your recipe. What a treat for the mouth! The spices were well balanced and just right for my taste. In the past I have always had chili that was heavier on the cumin and chili powder. Is it OK to use regular chili powder vs chipotle chili powder?
Thank you for making my day.
Tom S.
Pati
May 18
Yes you can, but chipotle chile powder makes a nice difference if you can get your hands on it…
Cindy
May 17
So, I haven’t made this yet but my 6 year old son says while we are watching ‘Mom, I’m going to break into the TV and eat that’. I laughed pretty good!
Pati
May 18
Cindy, I love that! Say hi to your 6 year old son
Marie
Apr 22
Just wanted to say a big THANK YOU Pati! Tried this last night and we loved it! My husband says it’s different from your usual but I love this too! So again Thank you Pati! I really love your show and the recipes you bring to us.
Pati
Apr 22
Thank you for trying it out, Marie! So happy you guys liked it.
Elizabeth Molina
Apr 03
My mouth was watering at the thought of eating this chili. I am Mexican and married to a Texican 🙂 I will most definitely be making this for my husband along with the cornbread. YUM!
Pati
Apr 03
YUM!
Bob
Mar 03
Today was a snow day and I decided to put my unplanned free time to good use and tried your Tex-Mex Chili recipe. Although it is the most complex chili recipe I’ve ever attempted, it is the best! Having said that, it was well worth the effort. I should have followed your recipe a little more closely as far as the one tablespoon of chipotles in adobo sauce goes – I used two tablespoons and it was a little more chipotle than I would have preferred. I also let the chili rest for 30 minutes which allowed the many ingredients to blend and settle. Great recipe!
Pati
Mar 03
Good use of a snow day! Sp happy you tried it and liked it, Bob.
Steve
Feb 05
We have made the Chili twice now, once with all beef, and once with ground pork, and absolutely love it.
Both times though, I could not get the juices from the meat to “dry out” I was left with quite a bit of liquid each time. I could cook the meat longer to let more juice evaporate, but am afraid that would dry out the meat too much. My only other thought is that perhaps my temperature is too low, but the juice that does come out ends up in a boil. Should I just drain it off?
Pati
Feb 05
Hi Steve,
I would just cook the meat a few minutes longer, so juices do dry off. It will not dry the meat as it then simmers with the rest of the ingredients for a while. You may also benefit from cooking in a larger pot, so the juices evaporate quicker. So glad you enjoy the taste!
Stanley Wahl
Jan 27
I live in the Midwest, so you may eat many kinds of chili recipes. This chili is awesome. My family loved this recipe. We have exchange students each year, ourDanish daughter loved it as well. Sad our Mexican daughter was not here to enjoy. Thanks for great recipes Stanley
Pati
Jan 29
Hola Stanley, Thank you so much for trying the chili. I’m very happy to hear your family enjoyed it – and your guest from Denmark!! All the best to all of you…
Rosemary Stone
Jan 25
OMG!!!! This is so very yummy. I have watched Pati make it twice and could not go on another day without having it in my kitchen. I made the chili and the cornbread. Tomorrow I will make the pancakes. Thanks, Pati for a great recipe.
Pati
Jan 26
Your welcome, Rosemary!