Authentic Mexican chili, a harmonious blend of spices, flavors, and textures, has captivated taste buds for generations. Its rich history, rooted in the culinary traditions of Mexico, has resulted in a diverse array of regional variations, each boasting unique characteristics and culinary stories. Embark on a culinary journey as we unveil the secrets behind creating an authentic Mexican chili, exploring the essential ingredients, traditional cooking techniques, and the art of balancing flavors to achieve a dish that is both comforting and captivating.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
MEXICAN CHILI RECIPE
Provided by Laura Muller
Number Of Ingredients 9
Steps:
- First cut 2 garlic cloves very finely and 5 tablespoons of onion.
- Place 1.5 pounds of ground beef in a saucepan and add the garlic and onion.
- Season with 1 tsp. Oregano and 1/2 cumin. Add 1 tsp of salt. Cook everything until the meat is done.
- While the meat is cooking, place the guajillo peppers to soak in hot water. Make sure they are submerged underwater. We want soft the pulp of the chili. This process takes between 5 and 7 minutes.
- Blend the chilies in the blender along with 1.5 cups of the beans broth. Pass the pulp through a sieve and add to the meat.
- Let the meat finish cooking with the guajillo broth and add 3/4 cup of chopped tomato.
- Add the beans and boil everything for another 5 minutes and ready the perfect and delicious homemade chili recipe.
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chili. Look for fresh, ripe tomatoes, onions, and peppers. Use a good quality chili powder and cumin.
- Brown the beef and drain the fat. This will help to remove excess grease and give the chili a richer flavor.
- Simmer the chili for at least 1 hour. This will allow the flavors to meld and develop. The longer you simmer it, the better it will taste.
- Add beans and corn in the last 30 minutes of cooking. This will help to prevent them from becoming overcooked and mushy.
- Season the chili to taste. Add salt, pepper, and other spices to taste. You can also add a bit of sugar to balance out the acidity of the tomatoes.
- Serve the chili with your favorite toppings. Some popular toppings include shredded cheese, sour cream, avocado, and cilantro.
Conclusion:
Authentic Mexican chili is a delicious and hearty dish that is perfect for a cold winter day. With its bold flavors and simple ingredients, it is sure to become a family favorite. So next time you are looking for a comforting and flavorful meal, give this authentic Mexican chili recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love