Chili And Tamales

Experiment with different types of chili and tamales to find your favorite flavor combination.

Feel free to add spices to your canned chili, such as cumin or chili powder, for an extra flavor.

Use a variety of onions, such as green onions or red onions, for different flavors and colors.

Make the dish heartier by serving it with rice or cornbread on the side.

For a different twist, try adding corn or black beans to the chili before serving.

What types of chili work best for this recipe?

Chili with beans, chili con carne, spicy chili, even white chili can all work well, depending on your taste preferences. Choose a chili that complements the tamales, whether you want a smoky flavor or a rich, hearty base.

Can I use homemade chili instead of canned?

Yes, homemade chili can be used. It's a great way to use leftover chili as well.

What kind of tamales should I choose?

Tamales come in various flavors like cheese, pork, chicken, or vegetarian options. Choose your favorite or a combination.

How should I store leftover chili and tamales?

Store chili in an airtight container in the refrigerator for up to 3-4 days. Tamales should also be kept in the refrigerator, wrapped tightly, for a similar duration.

Can I freeze leftover chili?

Yes, chili freezes well. Just place it in freezer-safe containers, and it can be stored for up to 2-3 months.

Can I freeze tamales?

Yes, tamales can be frozen. Wrap them tightly in plastic wrap and then in aluminum foil or place in a freezer bag before freezing. They can last for about 3 months.

How do I reheat chili and tamales?

Reheat chili on the stovetop over low heat or in the microwave until hot. Tamales can be steamed or microwaved in a damp paper towel to keep moist.

Can I add other toppings or garnishes?

You can add toppings like sour cream, shredded cheese, jalapenos, or avocado.

What is the best way to cook the tamales?

How you cook them depends on which type you are using, canned or frozen. Canned is best heated on the stovetop or in the microwave. Frozen works best in a steamer or in the oven. For best results, follow the package instructions.

Can I use homemade tamales?

Homemade tamales work perfectly in this recipe. Just cook (or reheat) them and proceed with the recipe.

Saucepan: For heating the chili according to the package instructions. You can also heat the chili in the microwave. If using canned tamales, a saucepan can also be used to heat them on the stovetop.

Medium-Sized Pot with Steamer Insert: To cook frozen tamales. You can also cook them in the oven or microwave.

Measuring Cup: To measure out 1/4 cup of chopped onion.

Cutting Board: To chop the onion.

Sharp Knife: For chopping the onion into small pieces.

Cornbread: Serve cornbread alongside for a textural contrast. Its slightly sweet flavor balances the heat of the chili.

Shredded Cheese: Sprinkle on top for added creaminess.

Sour Cream: A dollop helps to lighten the dish. The cool creaminess cuts through the spiciness of the chili.

Pickled Jalapenos: Add for an extra kick of heat.

Cilantro: Sprinkle fresh cilantro on top for brightness.

Hot Sauce: Offer a variety on the side for those who enjoy more heat.

Avocado Slices: Serve as a side or topping. They add creaminess and contrast with the spicy chili.

Rice: Provide as a base for the chili. It absorbs flavors and helps to balance the dish's richness.

Fried Tortilla Chips or Corn Chips: Serve alongside for crunch. Their saltiness and texture provide a pleasant counterpoint to the soft tamales.

Lime Wedges: Offer for squeezing over the dish. The acidity brightens the flavors and adds a refreshing element.

Pico de Gallo: Use pico de gallo as a fresh topping. The tomatoes and onions bring additional freshness and texture.

Wine Pairings
Syrah: With its bold fruitiness and subtle spice, a good Syrah complements the heartiness of chili. Look for one with peppery notes for an extra kick.

Merlot: Merlot adds a layer of dark fruit flavor that nicely balances savory chili. Choose one that has soft tannins and hints of berries.

Chardonnay: If you prefer white wine, opt for a medium-bodied Chardonnay. Look for something that's less oaky and more fruit-forward, providing a refreshing contrast to the hearty spices in the chili.

Other Alcohol Pairings
IPA: An India Pale Ale offers hoppy bitterness that can work well with the rich, spiced chili. It'll cleanse your palate nicely without overwhelming either the chili or the tamales.

Margarita: A classic margarita introduces zesty lime flavors that pair beautifully with chilie

Cerveza: A light Mexican lager like Corona or Pacifico serves as a refreshing accompaniment. The crispness of the beer helps tone down the heat, making it great for enjoying alongside chili and tamales.

Non-Alcoholic Pairings
Lemonade: A cool, tangy lemonade can counterbalance the spice of the chili while refreshing your palate.

Horchata: Horchata's subtle cinnamon notes beautifully complement the spiciness of the chili while providing a unique pairing for the tamales.

Tomato Juice: A savory, spiced tomato juice can bring out the flavors of your chili. You could even pep it up by garnishing with celery or lime for a crisp kick.