Mexican Chili

chili
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Mexican Chili

What do you like more? The chili or toppings? I love a hearty chili that I can top with extra Mexican flavors.
Print Recipe
Servings 4

Ingredients
  

  • 1 tablespoon canola oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 pounds organic, lean ground beef
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon chili paste
  • 2 (15 ounce) cans chopped tomatoes with juice
  • 1 (15 ounce) can kidney beans, no salt added
  • 1 (15 ounce) can pinto beans, no salt added
  • 1/2 cup enchilada sauce
  • 3 tablespoons unsweetened chocolate
  • Toppings (optional)
  • spinach cilantro pesto
  • crema
  • cotija cheese
  • tortilla strips
  • cilantro, chopped
  • lime wedges

Instructions
 

  • Heat oil in a large pot over medium heat.
  • Add onion and sauté until translucent.
  • Stir in garlic and cook until slightly golden.
  • Add ground beef, stirring, breaking apart with a wooden spoon. Continue to cook for about 5 minutes.
  • Stir in chili powder, cumin, oregano, salt, cayenne, and chili paste.
  • Continue to stir until meat has been coated with seasonings.
  • Add tomatoes, beans, enchilada sauce, and chocolate. Reduce heat and simmer, covered for 30 minutes.
  • Garnish with spinach cilantro pesto, crema, cotija cheese, tortilla strips, cilantro, and fresh lime juice.

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