Chihuahua Chili

Warm up your table with a bowl of hearty and flavorful Chihuahua Chili, a Tex-Mex inspired dish that redefines comfort food. This rich and cheesy chili combines 85% lean ground beef with a medley of diced onions, garlic, bell peppers, and fragrant spices like chili powder, cumin, smoked paprika, and oregano for a deeply savory base. Brightened by juicy canned tomatoes and loaded with both kidney and black beans, it’s simmered in low-sodium chicken broth for a wholesome touch. Melted Chihuahua cheese—known for its creamy and tangy profile—elevates this dish to decadence, offering a luxuriously smooth texture with every bite. Garnish with fresh cilantro, a hint of additional cheese, and serve with tortilla chips or a dollop of sour cream to complete this crowd-pleasing chili. Perfect for weeknight dinners, game-day gatherings, or whenever you crave a warm and cheesy twist on a classic chili recipe!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef (85% lean)
• 1 medium sweet yellow onion, diced
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes, including juice
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned black beans, rinsed and drained
• 1.5 cups low-sodium chicken broth
• 2 cups Chihuahua cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup sour cream (optional, for serving)
• 2 cups tortilla chips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the ground beef and cook until browned, about 5-7 minutes. Break it into crumbles using a wooden spoon. Drain any excess fat if needed.

Step 3

Add the diced onion, garlic, and diced bell pepper to the pot. Cook for 5 minutes or until the vegetables are softened.

Step 4

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the canned diced tomatoes, kidney beans, black beans, and chicken broth. Stir everything together and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 30 minutes. Stir occasionally to prevent sticking.

Step 7

After 30 minutes, remove the lid and stir in 1 1/2 cups of the Chihuahua cheese. Allow the cheese to melt fully into the chili, stirring to combine.

Step 8

Taste the chili and adjust seasoning with additional salt or spices if needed.

Step 9

Ladle the chili into bowls and garnish with chopped cilantro and a sprinkle of the remaining 1/2 cup of Chihuahua cheese.

Step 10

Serve immediately with optional toppings like sour cream and tortilla chips on the side.

Nutrition Facts

Serving size	(3028.9g)

Amount per serving	% Daily Value*
Calories	4269.9

Total Fat 236.0g	0%
Saturated Fat 99.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 605.1mg	0%
Sodium 7456.3mg	0%
Total Carbohydrate 356.2g	0%
Dietary Fiber 70.5g	0%
Total Sugars 31.0g
Protein 211.9g	0%

Vitamin D 76.1IU	0%
Calcium 2457.3mg	0%
Iron 34.5mg	0%
Potassium 5707.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 19.3%

Carbs: 32.4%