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!
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.