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MexCocina's Chili con Carne Recipes

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There are few things that taste better when it's cold outside than chili. This week MexCocina is featuring five different, equally delicious chili recipes. While most of us may not equate "chili con carne" or chili with Mexican food-I have been to several chili cookoffs south of the border, and found them to be entertaining, festive occasions with plenty of Mariachi music, ballet folkórico dancing, cerveza and a wide variety of mouth-watering chilis.

Here are my favorite recipes for chili. All use different kinds of beans, ranging from the traditional kidney bean, to fifteen different kinds of beans, to Great Northern white beans, to no beans, to black beans. The first chili recipe, Snappy Tom Fiesta Chili, combines kidney beans with spiced-up ground beef and Snappy Tom. It's as festive as it is scrumptious. Next comes Vegetarian Fifteen Bean Chili. This is one of my all-time favorites. Then we have White Chicken Chili. Yes, it really is white-all the way to the beans! After that, try the beanless New Mexico Green Chile. This delectable chili is made with succulent pork and green chiles. It dates back to the days when the Spaniards first settled in New Mexico. Finally, we have Black Bean Chili, which is made with ground turkey and black beans. It's unique and absolutely delicious.

Try any of these recipes. Try them all-a different one every week! By the time you have tasted each one, you'll realize that chili is far more than just a Tex-Mex dish! And you'll be as hooked as I am!

SNAPPY TOM FIESTA CHILI
This recipe was created by my boyfriend, Terry. He's not sure I should share it with the world, but it's so good that I have to. It's very good and very easy too. Takes about two hours to make and will feed eight people.

2 ½ lbs ground beef
1 large red onion, chopped
1 large white onion, chopped
2 tbsp olive oil
6 cloves garlic, minced
2 green bell peppers, chopped
4 cans Snappy Tom
2 1 lb, 11 oz cans kidney beans (drained) or 1 lb bag dried kidney beans, soaked overnight and drained
3 medium tomatoes, diced
2 tbsp American chili powder (or more, depending on how hot you like it) 9626
Salt and pepper to taste

1 bunch fresh cilantro, chopped and stems removed Saltine crackers

In large Dutch over, heat olive oil to medium heat. Add onions and sauté until translucent. Add garlic and continue cooking. Add ground beef and cook until browned. Drain off excess fat. Add bell peppers, Snappy Tom, tomatoes, chili powder, cilantro, salt and pepper. Heat to boiling. Cover and reduce heat to low, letting simmer for an hour. Serve with crumbled saltine crackers on top and get ready for the compliments!

VEGETARIAN FIFTEEN BEAN CHILI
This super-easy, healthy and delicious chili will please vegetarians and unsuspecting carnivores alike! It serves six to eight and takes about 2 ½ hours to make-after you've soaked the beans overnight! (Don't forget that part, please! I did once, and although it's a long and rather entertaining story, it certainly was not one of my more memorable memories as a supposed "chef.")

1 16 oz bag "15 bean soup" (beans only)
2 tbsp olive oil
2 large onions, chopped
3 garlic cloves, minced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 cup chopped celery
1 tsp American chili powder
¼ to 1/3 cup (to taste) chipotle chiles in adobo, pureed
1 tbsp salt
1 tsp pepper
2 1 pound 12 ounce can Italian tomatoes in puree
2 tbsp oregano

Garnish:
2 cups grated cheddar cheese and 1 chopped onion

Soak beans overnight according to directions on package. Drain and rinse thorougly in colander. In Dutch oven, brown onion, red and green bell peppers, celery and garlic in olive oil. Add beans and all remaining ingredients and bring to boil over high heat. Reduce heat, cover and simmer for at least two hours or until beans are tender and all flavors well-blended.

Serve in bowls and garnish with grated cheese and chopped onion. Add a dozen or so hot, buttered tortillas to round out the meal.

WHITE CHICKEN CHILI
What a wondrous change of pace this chili is. It's as white as a blizzard, with a few hints of Mexican green in the chiles! Try it for sure. It will become a family favorite! Serves eight and takes about two hours to make.

2 lb boneless, skinless chicken breasts, cooked and cut in chunks
4 15 oz cans Great Northern (white) beans (do not drain!) or
1 16 oz bag Great Northern (white beans) soaked overnight in water and drained
1 tsp olive oil
5 medium white onions, chopped
6 cloves garlic, finely chopped
4 tsp cumin
¼ tsp white pepper
4 cups chicken broth
1 tsp oregano
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1 4 oz diced jalapenos (optional and to taste-they're hot!)
1 16 oz package cream cheese

To garnish:
Dollops of sour cream and 1 cup diced onions

Heat oil in a large saucepan over medium heat. Cook all of onion except one cup with garlic until translucent. Mix in spices and chiles. Cook about five minutes. Move into large dutch oven and add all other ingredients, except garnishes. Cook for 20 minutes to an hour. Garnish each bowl with a with dollop of sour cream and a spoonful of the reserved chopped onions.

GREEN CHILE NEW MEXICO STYLE
This New Mexico staple is famous all over the southwest U.S. and parts of Mexico. It's simple to prepare and the combination of flavors, after simmering together on your stove and filling your house with their aroma, will have your mouth watering in anticipation! Serves eight and takes about two hours to prepare.



1 1/2 pounds very lean pork, cut in large chunks
4 3 1/2 ounce or 2 7 ounce cans diced green chiles
2 medium onions, chopped
2 cloves garlic, minced
1 tbsp corn or canola oil
2 quarts beef broth
2 tbsp oregano
1 tbsp basil
2 bay leaves
1/2 to 1 cup salsa verde
1 tsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper

In large Dutch oven sauté pork, green chiles, onions and garlic in oil. Stir in beef broth and all other ingredients. Cook over medium high heat until boiling. Cover, reduce heat and simmer for two to three hours. This may be kept in the refrigerator several days or part of it may be frozen for later use.

TURKEY BLACK BEAN CHILI
Black beans, turkey, cumin and lime juice make this recipe totally unique and perfectly delicious. Takes about two hours to prepare and will feed eight people.

2 white onions, chopped
4 cloves garlic, finely chopped
1 tbsp olive oil
1 ½ lb ground turkey
4 15 oz cans black beans (do not drain!)
2 1 pound 12 oz can Italian tomatoes in puree
3 tbsp American chili powder
1 tbsp oregano
1 tbsp basil
1 tsp cumin
1 tbsp lime juice

Garnish:
1 cup grated Jack cheese and sprigs of fresh cilantro

In a large Dutch oven, heat olive oil to medium heat. Add onions and garlic and sauté until translucent. Add turkey and cook until brown. Stir in all other ingredients and heat to boiling. Reduce heat to low and cover, simmering for at least 60 minutes, until all flavors are thoroughly blended. Garnish with grated cheese and a few sprigs of cilantro.

 


Recipe and tips provided by Ann Hazard.

Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life!


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