395 mexican chili recipes

Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Mexican stroganoff with round steak simmered in chili sauce, chili powder, paprika, soy sauce, and mushrooms, finished with sour cream. Freezer-friendly and serves 8 over noodles or rice.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Mexican-style goulash with ground beef, elbow macaroni, green pepper, and chili powder simmered in tomato juice. One-pan family weeknight dinner with diabetic-friendly seasoning.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Cooked green chili salsa with simmered onion, garlic, green chilies, and fresh tomatoes blended smooth. A quick, mild Mexican-style salsa verde that works as a dip, sauce, or enchilada topping.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Microwave tostada casserole with seasoned ground beef, green chilies, Monterey Jack cheese, and crushed taco shells. A quick Mexican-style weeknight dinner in 45 minutes.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.