This Tex Mex chili is a crowd-pleaser, blending lean ground beef with a diverse array of spices and beans for that perfect flavor balance.
2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 can (28 ounce size) whole tomatoes, undrained
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup salsa, heat level as desired
10 ounces frozen corn
15 ounces pinto or kidney beans, rinsed and drained
Heat a Dutch oven over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring frequently, until the beef is cooked. Drain off any excess grease.
Add the tomatoes, chili powder, cumin, salt, cayenne, and salsa to the ground beef. Bring the mixture to a boil. Reduce the heat to a simmer and let cook, uncovered, for 30 minutes, stirring occasionally.
Add the corn and beans. Mix well then let cook for 15 minutes.
Serve the Tex-Mex chili hot, garnished with sour cream, shredded Cheddar cheese, sliced jalapenos, and/or tortilla chips, as desired.
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