Mexican Chili

When I think of comfort food, Mexican Chili immediately comes to mind. Growing up, my family had a tradition of hosting weekly game nights during the winter months, and no gathering was complete without a big pot of chili simmering on the stove. The air would be filled with the rich aromas of spices, beans, and chicken, inviting everyone to sit down and savor the warmth that this hearty dish brings. It’s more than just a meal; it’s a time for laughter, stories, and connection. The combination of chili beans, chicken, and a medley of spices creates a flavor explosion that warms your soul and makes you feel right at home.

Mexican Chili Shopping List

The ingredients in Mexican Chili come together to create a dish that’s both hearty and flavorful. The key players here include chili beans, chicken, and salsa, which form the base of this comforting meal. The spices add a kick that elevates the flavors, making each bite deliciously satisfying.

• 2 tablespoons cooking oil: This helps to sauté the chicken and build flavor right from the start.
• 36 oz chili beans (red beans in chili sauce): A hearty base providing protein and texture.
• 1 lb chicken breast (cut into cubes): The star protein that adds heartiness to the dish.
• 16 oz salsa: Brings a zesty flavor and moisture to the chili.
• 15 oz corn (drained): Sweetness and crunch, balancing the flavors.
• 14.5 oz Rotel diced tomatoes: A great way to add acidity and freshness.
• 10.75 oz condensed tomato soup: Adds creaminess and depth to the chili.
• 1 tablespoon chili powder: Essential for that classic chili flavor.
• 1 tablespoon dry minced onion: For a hint of onion flavor without the texture.
• 1 tablespoon minced garlic: Because everything is better with garlic!
• 1 teaspoon salt: Enhances all the flavors in the dish.
• 1 teaspoon dried parsley: Adds a bit of freshness.
• 1/4 teaspoon black pepper: A dash of heat.
• 4 cups chicken broth: The liquid base that brings everything together.
• 1 teaspoon garlic powder: Extra flavor to complement the minced garlic.
• chopped fresh cilantro: Optional for serving, adding freshness and color.

Preparation Steps for Mexican Chili

Making Mexican Chili is as simple as it gets. With everything coming together in one pot, you’ll find yourself enjoying the process as much as the end result. Let’s dive right into the preparation steps that will lead you to a warm, comforting bowl of goodness.

1. In a large stockpot, heat up cooking oil over medium-high heat. Swirl it around to coat the bottom of the pot. Once it’s hot, it’s time to add in the chicken breast cubes. Cook them until they’re no longer pink, which usually takes about 5 to 7 minutes. Make sure to stir occasionally to ensure even cooking. When they reach an internal temperature of 165 degrees, you’ll know they’re fully cooked.
2. Next, it’s time to amp up the flavor. Add in all the spices: chili powder, dry minced onion, minced garlic, salt, dried parsley, and black pepper. Stir everything together so the chicken is well coated with the spices. The kitchen will soon be filled with mouthwatering aromas!
3. Now, it’s time to introduce the liquid ingredients. Pour in chicken broth, the jar of salsa, and the chili beans (including the sauce they’re packed in). Then, add the drained corn, diced tomatoes, and condensed tomato soup. Give everything a good stir until well combined.
4. Bring the mixture to a gentle boil over medium-high heat. Keep an eye on it, stirring occasionally to prevent sticking. As it starts to bubble, you’ll know you’re about to reach chili perfection!
5. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes. This gives all the flavors time to meld together beautifully. Stir the chili every 10 minutes to ensure it’s heating evenly.
6. After 30 minutes, it’s time to taste your glorious chili. If you feel it needs more seasoning, adjust to your liking. Remember, this is your dish!
7. When ready to serve, ladle the hot chili into bowls. Top each serving with chopped fresh cilantro, a dollop of sour cream, some diced avocado, and a sprinkle of cheese if desired. These toppings add an extra touch of flavor and texture.
8. For a fun twist, consider serving your chili with a side of scooped tortilla chips. They make for great dipping and add a nice crunch to each bite.
9. Enjoy your delicious homemade Mexican Chili with family and friends, as it’s the perfect dish for gathering and sharing.

Recipe Notes about Mexican Chili

Here are some helpful tips to enhance your experience with Mexican Chili:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until hot.
• Freezing: Yes, you can freeze Mexican Chili! Just let it cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer.
• Pairing: Serve alongside cornbread or tortilla chips for a complete meal experience.
• Leftover Ideas: Use leftover chili as a filling for burritos, nachos, or even on top of baked potatoes.
• Spice Adjustments: If you’re serving for a crowd, consider offering hot sauce on the side for those who want an extra kick.

What to Serve Alongside Mexican Chili

If you’re wondering what to serve with Mexican Chili, you’re in for a treat! Here are some delightful pairings:

• Cornbread: Soft, buttery cornbread complements the chili perfectly and adds a touch of sweetness.
• Tortilla Chips: Serve them on the side for dipping or crumbling on top for added crunch.
• Rice: A side of fluffy white rice or cilantro-lime rice makes for a hearty meal.
• Salads: A fresh green salad with a light vinaigrette can balance out the richness of the chili.
• Guacamole: Creamy guacamole or avocado slices provide a nice contrast to the flavors in the chili.
• Drinks: Pair your meal with refreshing iced tea or a fruity mocktail for a satisfying dining experience.

FAQ

Conclusion

This Mexican Chili is a delightful combination of flavors and textures that truly warms the soul. It’s a dish perfect for cozy nights in or lively gatherings with friends and family. I encourage you to give this recipe a try and experience the joys of sharing a hearty bowl of chili with your loved ones.

Mexican Chili

The ultimate comfort food, Mexican Chili combines hearty beans, tender chicken, and zesty spices to create a satisfying meal. Perfect for cozy nights in or gatherings with friends, this easy recipe will leave everyone wanting more!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 12 cups

Calories 360 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Large Pot
• Wooden Spoon
• Saucepan
• Cutting Board

Ingredients

  

• 2 tablespoons cooking oil
• 36 oz chili beans red beans in chili sauce
• 1 lb chicken breast cut into cubes
• 16 oz salsa
• 15 oz corn drained
• 14.5 oz Rotel diced tomatoes
• 10.75 oz condensed tomato soup
• 1 tablespoon chili powder
• 1 tablespoon dry minced onion
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 teaspoon garlic powder
• chopped fresh cilantro optional for serving

Instructions

 

• In a large stockpot, heat up cooking oil over medium-high heat. Swirl it around to coat the bottom of the pot. Once it’s hot, it’s time to add in the chicken breast cubes. Cook them until they’re no longer pink, which usually takes about 5 to 7 minutes. Make sure to stir occasionally to ensure even cooking. When they reach an internal temperature of 165 degrees, you’ll know they’re fully cooked.
• Next, it’s time to amp up the flavor. Add in all the spices: chili powder, dry minced onion, minced garlic, salt, dried parsley, and black pepper. Stir everything together so the chicken is well coated with the spices. The kitchen will soon be filled with mouthwatering aromas!
• Now, it’s time to introduce the liquid ingredients. Pour in chicken broth, the jar of salsa, and the chili beans (including the sauce they’re packed in). Then, add the drained corn, diced tomatoes, and condensed tomato soup. Give everything a good stir until well combined.
• Bring the mixture to a gentle boil over medium-high heat. Keep an eye on it, stirring occasionally to prevent sticking. As it starts to bubble, you’ll know you’re about to reach chili perfection!
• Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes. This gives all the flavors time to meld together beautifully. Stir the chili every 10 minutes to ensure it’s heating evenly.
• After 30 minutes, it’s time to taste your glorious chili. If you feel it needs more seasoning, adjust to your liking. Remember, this is your dish!
• When ready to serve, ladle the hot chili into bowls. Top each serving with chopped fresh cilantro, a dollop of sour cream, some diced avocado, and a sprinkle of cheese if desired. These toppings add an extra touch of flavor and texture.
• For a fun twist, consider serving your chili with a side of scooped tortilla chips. They make for great dipping and add a nice crunch to each bite.
• Enjoy your delicious homemade Mexican Chili with family and friends, as it’s the perfect dish for gathering and sharing.

Notes

• Tip 1: If you prefer a thicker chili, make a slurry by mixing cornstarch with cold water and stir it into the chili. Let it simmer for a few more minutes to thicken.
• Tip 2: Adjust the heat by adding more chili powder or incorporating fresh jalapeños or other hot peppers.
• Tip 3: Mexican Chili stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
• Tip 4: Pair it with cornbread, rice, or even nachos for a delightful meal.

Keyword Comfort Food Chili, Easy Chili Recipe, Hearty Chicken Chili, Mexican chili recipe

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.