This is how I beat the cold, with a nice warm bowl of Mexican Chili served with a handful of corn chips. It’s a delicious, simple recipe that will warm you from your head to your toes.
Is it as cold where you are as it is here? We just got hit with a huge snow storm and no matter how hard I try I can’t seem to get warm. All I want to do is bury myself in a pile of blankets and hide out until spring. How long is it til’ spring?
When it’s this cold out the last thing I want to do is leave the warmth and comfort of my toasty blankets, but my family does need to eat.
To avoid abandoning my nice, warm sanctuary for to long I like to make quick meals that warm you to the bone and chili always does the trick.
If you’re looking for more ways to warm yourself this winter you should try my Wet Burritos, it one of my most popular recipes. Or you might want to try my Enchilada Chicken they are amazing and will definitely warm you up.
Mexican Chili
This recipe is perfect for those cold days. It’s super simple to make, it’s hearty and has the perfect amount of heat. It will quickly become your go-to recipe when the cold weather hits, especially because you can be warming bellies in less than 30 minutes.
It’s as easy as browning a little ground beef, opening a few cans and warming it up, it doesn’t get more simple than that. Compliment it with a handful of corn chips and some cheddar cheese and sour cream on top. If you really want to heat yourself up try topping it with some fresh jalapenos.
- 1 pound ground beef
- 1 medium onion, diced
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (10 ounces) green chile enchilada sauce
- 1 can (4.5 ounces) green chiles
- 1 can (15 ounces) pinto beans, drained
- 1 can (15 ounces) black beans, drained
- 1 can (15.25 ounces) sweet corn, drained
- 4 cups (32 ounces) chicken broth
- 1 tablespoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon papricka
- ¼ teaspoon onion powder
- salt, to taste
- corn chips (optional)
- cheddar cheese (optional)
- sour cream (optional)
- Brown the ground beef and drain the fat.
- Add onion and cook until the onion is translucent.
- Add tomatoes, enchilada sauce, green chilies, beans, corn, broth and spices.
- Simmer for 20 minutes, serve with corn chips, cheese and sour cream.
DON’T FORGET TO PIN IT!
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