Tex Mex Corn Chip Chili
Dive into the bold and comforting flavors of Tex Mex Corn Chip Chili, a crowd-pleasing recipe that combines hearty ingredients and mouthwatering Tex-Mex spices. Featuring tender ground beef, a medley of black and kidney beans, and aromatic additions like garlic, onion, and red bell pepper, this chili is simmered to perfection with rich tomato sauce and a blend of chili powder, cumin, and paprika. The star of this dish? A crunchy topping of corn chips that adds irresistible texture, perfectly complemented by melty shredded cheddar, a dollop of sour cream, and fresh cilantro. Ready in under an hour, this easy-to-make chili transforms weeknight dinners or gameday gatherings into a fiesta of flavor.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 14.5 ounces diced tomatoes, canned
- 8 ounces tomato sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef or chicken stock
- 2 cups corn chips (such as Fritos)
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional)
- 0.25 cup cilantro, chopped (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook for 5-7 minutes until browned, breaking it up into crumbles with a spoon.
Stir in the diced red bell pepper and cook for another 3-4 minutes.
Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the beef mixture in spices.
Mix in the canned diced tomatoes, tomato sauce, black beans, kidney beans, and beef or chicken stock.
Bring the chili to a gentle boil, then lower the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed before serving.
To serve, ladle the chili into bowls and top with corn chips, shredded cheddar cheese, sour cream, and chopped cilantro if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 6.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 961 mg | 20% | |
*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.
