88 mexican chili recipes

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Ground beef chili with kidney beans, tomato sauce, celery, green pepper, and scallions simmered until thick. A classic weeknight chili topped with cheddar, lettuce, and tortilla chips.

One-skillet chili with ground beef, kidney beans, stewed tomatoes, and pickled jalapenos for extra kick. Topped with sour cream, cheddar, and red onion.

Garlic-rubbed round steak seared and braised in chili sauce with strong black coffee, green pepper, and onions. A bold Tex-Mex braised steak that turns tough cuts fork-tender.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

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.

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

Mexican beef casserole layered with seasoned ground beef, cheddar cheese, and hot chili peppers between buttermilk cornbread. A hearty one-dish meal with built-in cornbread crust.