Spicy Italian Mexican Chili Ragu
Elevate weeknight dinners with this bold and flavorful Spicy Italian Mexican Chili Ragu, a mouthwatering fusion of Italian and Mexican culinary traditions. This hearty dish combines the richness of Italian ragu with the smoky, spiced allure of chili, featuring ground beef, zesty chorizo, and a vibrant array of aromatic spices like smoked paprika, cumin, and red chili powder. A medley of fresh herbs—basil and cilantro—adds brightness, while diced tomatoes and a hint of tomato paste create a luscious, slow-simmered sauce. Perfect for serving over pasta, rice, or creamy polenta, this versatile recipe is ready in an hour and serves 6 hungry guests. Garnish with Parmesan and extra herbs for a restaurant-worthy finish! Ideal for spice lovers, this ragu is a must-try for fans of fusion cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound chorizo sausage, casing removed
- 1 red bell pepper, diced
- 28 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon red chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano, dried
- 0.5 teaspoon crushed red pepper flakes (optional, for extra spice)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- 1 tablespoon fresh cilantro, chopped (plus more for garnish)
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef and chorizo, breaking them up with a wooden spoon. Cook until browned and no pink remains, about 6-8 minutes.
Stir in the diced red bell pepper and cook for 2-3 minutes until slightly softened.
Add the canned diced tomatoes, tomato paste, and beef or chicken broth. Stir to combine.
Mix in the chili powder, smoked paprika, ground cumin, oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Reduce the heat to low and let the ragu simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the sauce thickens to your desired consistency.
Stir in the chopped basil and cilantro, reserving some for garnish.
Taste and adjust seasoning if needed. Remove from heat.
Serve hot over pasta, rice, or even polenta. Garnish with additional chopped basil, cilantro, and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 674 mg | 14% | |
*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.
