Texican Chili
Bold, hearty, and bursting with Southwest-inspired flavors, this Texican Chili is the ultimate comfort food with a Tex-Mex twist. Featuring a mouthwatering combination of ground beef and spicy chorizo, this chili is packed with robust layers of flavor from earthy chili powder, cumin, and smoked paprika. Fire-roasted tomatoes and two types of beans—black and pinto—add richness and texture, while fresh jalapeño and vibrant red bell peppers provide just the right kick. Slow-simmered to perfection, this one-pot wonder is ideal for feeding a crowd or meal prepping for the week. Garnish with tangy sour cream, sharp cheddar cheese, fresh cilantro, and a squeeze of zesty lime for a customizable finish. Perfect for game day gatherings, cozy dinners, or any time you crave a bowl of irresistible homemade chili!
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds chorizo sausage, casing removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium jalapeño pepper, finely chopped
- 4 cloves garlic cloves, minced
- 14.5 ounces canned fire-roasted tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional garnish)
- 0.25 cup sour cream (optional garnish)
- 1 lime lime wedges (optional garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
Once the oil is hot, add the ground beef and chorizo. Cook, breaking the meat apart with a wooden spoon, until browned and cooked through, about 7–10 minutes. Remove the cooked meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, red bell pepper, and jalapeño pepper to the pot. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic and cook for an additional 1–2 minutes.
Return the cooked ground beef and chorizo to the pot. Stir in the fire-roasted tomatoes (including their juices), tomato paste, and beef broth.
Add the black beans and pinto beans to the pot. Stir well to combine.
Add the chili powder, cumin, smoked paprika, coriander, oregano, salt, and pepper. Stir thoroughly to ensure the spices are evenly distributed.
Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer the chili uncovered for 60–75 minutes, stirring occasionally, until the flavors meld and the chili thickens to your desired consistency.
Taste and adjust seasoning as needed, adding more salt or spices if necessary.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and lime wedges, if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1084 mg | 23% | |
*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.
