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authentic mexican chili recipes Competition

Authentic Mexican Chili Recipe

This Mexican Chili Con Carne is elevated with a mouthwatering guajillo sauce. This easy-to-follow recipe not only is delicious but also ensures a nutritious feast for your family dinner. Spice up your evenings with the recipes of an authentic Mexican mom at Food and Deals by Laura Muller
5 from 2 votes
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Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Course Main Course
Cuisine Mexican
Servings 12 people
Calories 274 kcal

Equipment

  • 1 Pot you can use your instant Pot
  • 1 sieve
  • 1 Blender
  • 1 pan

Ingredients
  

For Cooking the Beans

  • 3 cups beans (kidney or pinto beans work well; as a good North of Mexico girl, I prefer pintos)
  • 3 leaves bay
  • 1 clove garlic
  • 1/4 piece onion
  • 1 teaspoon salt
  • 10 cups water

Making the Beef

  • 2 pound ground beef I've also used ground turkey to make this recipe, and it turns out great too
  • 1/2 tsp cumin
  • 1 teaspoon cooking oil
  • 1/2 teaspoon oregano
  • 1/2 cup onion chopped
  • 1 cup tomato diced
  • 1/2 teaspoon salt
  • 1 clove garlic diced

Making the Chili Sauce

  • 1 clove garlic
  • 6 pieces guajillo
  • 2 pieces ancho If you can[t fin duse only guajillo it still taste amazing
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano

Instructions
 

  • Start by soaking the beans in water for at least 30 minutes.
  • Cook the beans with 1 garlic clove, 1/4 onion, 3 bay leaves, and 1 teaspoon of salt in 10 cups of water. If using an Instant Pot, use the beans option; if cooking on the stovetop, it might take around 40 minutes after the water boil
  • For the beef, heat cooking oil and add ground beef. Season with cumin, oregano, and salt. Once most of the water evaporates and the beef begins to brown, add diced tomatoes and cook for another minute.
  • Meanwhile, soak the chilis in hot water for 8 minutes, ensuring they remain submerged (placing a plate on top helps). Transfer the chilis to a blender along with 1 cup of the soaking water, cumin, oregano, and garlic. Blend until smooth.
  • Bring everything to a boil and simmer for about 8 minutes to meld the flavors. Season with salt to taste.
  • Enjoy!

Video

Notes

I always make a large pot of chili because it lasts us for three days on the road. My children love it, and I appreciate how affordable and easy it is to make. This recipe ensures my family eats something nutritious, and it gives me a break from cooking for a couple of days.
We usually enjoy it with tostadas or warm tortillas.
If you're looking for other heartwarming recipes, try my Sopa de Fideo con Pollo or an authentic Sopa de Tortilla next time!

Nutrition

Nutrition Facts
Authentic Mexican Chili Recipe
Amount per Serving
Calories
274
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
54
mg
18
%
Sodium
 
361
mg
16
%
Potassium
 
527
mg
15
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
16
g
32
%
Vitamin A
 
264
IU
5
%
Vitamin C
 
18
mg
22
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!