Mexican Chili

Begin by prepping all of your ingredients. On medium to high heat, add a large stock pot to the stove and toss in your oil. Let this heat up for a minute or two, then toss in all of your meat. The goal is to brown your meat nicely. Once the meat is browned, cover and pour off any of the fat, then return it to the stove top. Toss in your onions and garlic, and cook for a few minutes.

Next toss in all of your seasonings and give it a good mix, cooking an additional few minutes.

Now is the time to add in the crushed tomatoes, tomato sauce, and water, giving it a good stir and letting it come to a boil. Next, add in the beans, chipotle peppers, and the corn. Give it a good stir, cover, and reduce the heat to low, cooking for at least a good hour before serving. I typically let it cook for a couple of hours on low so all of the flavors marry, letting the beans and meat get nice and tender.

Every bite of this chili is just loaded with great flavor and texture. The addition of corn and chipotle peppers just gave a great balance of heat that balanced nicely with the creaminess of the beans. If you want to top the chili with a bit of cheese and crushed tortilla chips, go right ahead, as that is what makes eating chili fun. If you are looking for a new chili recipe, this one is a definite must-make. Hope you enjoy.