Chihuahua Chili
Warm up your table with a bowl of hearty and flavorful Chihuahua Chili, a Tex-Mex inspired dish that redefines comfort food. This rich and cheesy chili combines 85% lean ground beef with a medley of diced onions, garlic, bell peppers, and fragrant spices like chili powder, cumin, smoked paprika, and oregano for a deeply savory base. Brightened by juicy canned tomatoes and loaded with both kidney and black beans, it’s simmered in low-sodium chicken broth for a wholesome touch. Melted Chihuahua cheese—known for its creamy and tangy profile—elevates this dish to decadence, offering a luxuriously smooth texture with every bite. Garnish with fresh cilantro, a hint of additional cheese, and serve with tortilla chips or a dollop of sour cream to complete this crowd-pleasing chili. Perfect for weeknight dinners, game-day gatherings, or whenever you crave a warm and cheesy twist on a classic chili recipe!
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium sweet yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes, including juice
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1.5 cups low-sodium chicken broth
- 2 cups Chihuahua cheese, shredded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
- 2 cups tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, about 5-7 minutes. Break it into crumbles using a wooden spoon. Drain any excess fat if needed.
Add the diced onion, garlic, and diced bell pepper to the pot. Cook for 5 minutes or until the vegetables are softened.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, kidney beans, black beans, and chicken broth. Stir everything together and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, remove the lid and stir in 1 1/2 cups of the Chihuahua cheese. Allow the cheese to melt fully into the chili, stirring to combine.
Taste the chili and adjust seasoning with additional salt or spices if needed.
Ladle the chili into bowls and garnish with chopped cilantro and a sprinkle of the remaining 1/2 cup of Chihuahua cheese.
Serve immediately with optional toppings like sour cream and tortilla chips on the side.
Nutrition Facts
Calories |
4270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 7456 mg | 324% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 31.0 g | ||
| Protein | 211.9 g | 424% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2457 mg | 189% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5708 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
