Hardy Mexican Chili


  • 3 tbs canola oil
  • 4 cup chopped yellow onion
  • 2 Poblano chilis, diced
  • 3 tbs minced garlic
  • 5 pounds ground meat
  • 2 tbs kosher salt
  • 2 tsp black pepper
  • 1 1/2 tbs ground cumin
  • 2 tbs Mexican oregano
  • 1 1/2 tbs onion powder
  • 3 tbs paprika
  • 8 tbs chili powder
  • 212-ounce cans tomato paste
  • 28 ounces salsa
  • 3 quarts chicken stock
  • 2 tbs tabasco

Heat oil over medium heat in a large stock pot. When hot, add the onion, Poblano and garlic. Sweat until onions are translucent.
Add ground meat and stir to break it up. When meat is completely brown, drain and return to heat.
Add dried seasonings and stir to combine. Add tomato paste, stir to combine, and allow it to cook for 5 minutes. Add all of the rest of the ingredients, and simmer for 30 minutes. Taste to see if you need any more salt.
For a thicker version (for hot dogs, chili burgers, etc.), omit the chicken stock.

Courtesy of Family Features


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