10 recipes to make this classic at home [VÍDEOS]

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The chilli is made with beans, ground meat, lots of pepper and can be served as a snack or even as a main dish. Contrary to what many people think, this dish is typical of the Tex-Mex cuisine, ie, unites the flavors of Texas with Mexico and conquer the palate of many people. Below, check out chili recipes that overflow flavor and culture:

1. Simple chilli

Chilli Ingredients

• 4 tablespoons olive oil
• 500 g ground duckling
• 1 onion, chopped
• 4 cloves garlic, minced
• Salt to taste
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 1 teaspoon hot paprika
• Tabasco pepper sauce to taste
• Mustard to taste
• Ketchup to taste
• 1 can of tomato sauce
• Water
• Oregano to taste
• 1 can tomato sauce
• Coriander or chopped green smell to taste

Ingredients of the sour cream

• 1 can heavy cream without serum
• Juice of half a lemon

Directions

1. In a pan, heat the olive oil and add the ground beef. Sauté the meat, loosening all the lumps until it is well cooked and without water;
2. Add the onion and garlic and saute until the onion is transparent. Then season with salt, sweet paprika, cumin, hot paprika;
3. Put in the Tabasco pepper, mustard, ketchup and stir. Add the tomato sauce, a little water, the oregano and mix well;
4. Let the sauce reduce, over low heat, for about 5 minutes with the pan covered;
5. To make the sour cream, in a bowl place the heavy cream without serum, the lemon, mix well and set aside;
6. Finish the chili with chopped cilantro or parsley and enjoy this delicious dish with the sour cream and tortillas!

2. Chilli with barbecue and soy sauce

Chilli Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 500 g ground beef
• Shoyu to taste
• 1 large onion, chopped
• 1 chopped green pepper
• 4 cloves garlic, minced
• Chili powder to taste
• 2 tablespoons sugar
• Salt to taste
• 1 can peeled tomatoes
• 1 cup water
• 2 cups baked beans without broth
• Grated cheddar cheese to taste

Ingredients of sour cream

• 350 g fresh cream
• Juice of one lemon
• Salt to taste

Directions

1. In a large saucepan over high heat, heat the oil and add the cumin. Let the cumin brown for a few minutes and add the ground beef;
2. Saute the meat, stirring well to loosen all lumps and make the meat loose. Then add a little shoyu and mix;
3. Add the onion, bell pepper, garlic, and chili powder and saute for a few minutes more;
4. Add the sugar, salt, peeled tomatoes, water, mix and cook for 15 minutes;
5. Include the cooked beans, stir well and cook for another 5 or 6 minutes;
6. Transfer the chilli to a clay pot or oven-proof baking dish, place grated cheddar cheese on top and bake until the cheese is melted;
7. Meanwhile, for the sour cream, mix the fresh cream with lemon. If necessary, season with salt or more lemon juice;
8. Remove the chilli from the oven and serve with the sour cream. Enjoy your meal!

3. Chilli with bacon

Ingredients

• 1 tomante
• 2 sweet peppers
• 2 scallion stalks
• Salt to taste
• Black pepper to taste
• Water
• 30 ml tequila
• Olive oil
• 50 g chopped bacon
• 1 onion, chopped
• 1 chopped green pepper
• 1 chopped red bell pepper
• 3 cloves garlic, minced
• 800 g ground topside
• ½ tablespoon smoked paprika
• ½ tablespoon cumin
• 1 chopped tomato
• 2 tablespoons tomato extract
• 1 box cooked black beans

Directions

1. Over the lit stove top, place the whole tomatoes, the sweet peppers, and the scallions to toast. The ingredients need to be very close to the fire to smoke;
2. In a mixer, put the roasted ingredients, the salt, black pepper, a little water, the tequila, beat everything to a sauce and set aside;
3. In a pan, put the olive oil, the bacon and let it brown;
4. Add the onion, bell peppers, a pinch of salt and saute for 5 minutes. Then add the garlic and saute for about 2 minutes;
5. Make a space between the vegetables in the pan and add the meat. Without stirring, let it brown on the bottom for about 5 minutes. When it begins to release water, season with salt, black pepper, smoked paprika and cumin;
6. Mix the meat with the other ingredients and seasonings, breaking up all lumps until it is loose;
7. Add the chopped tomatoes and cook until it releases the water, about 2 minutes. Then add the tomato extract and mix;
8. Tuck the ingredients into the pan and cook, without stirring, for 2 minutes;
9. Put in the beans and, if necessary, adjust the seasonings;
10. Include the reserved sauce and mix well. Using a spoon or ladle, briefly crush the beans in the sauce to release more flavor;
11. It is ready, serve as you prefer!

4. Chilli with chilli chipotle

Ingredients

• Olive oil
• ½ onion, minced
• ½ red pepper, chopped
• 500 g ground meat
• Salt to taste
• Black pepper to taste
• 3 tablespoons chipotle pepper
• 1 tablespoon brown sugar
• 3 tablespoons tomato extract
• 2 sliced chili pepper berries
• 1 box of beans
• Cumin to taste
• 300 ml water
• ½ teaspoon cayenne pepper
• Chopped cilantro to taste
• Jalapeño pepper to taste
• Grated black cheese to taste

Directions

1. In a large pan, add the olive oil, the onion, the bell pepper and saute until the onion is translucent. Then add the meat and season with salt and black pepper;
2. Sauté the meat until the water it releases is dry, always stirring to break up all the lumps and leave it loose;
3. Add the chipotle pepper, brown sugar, tomato extract, Chili pepper, beans and mix well to incorporate all the ingredients;
4. Add the cumin, water, cayenne pepper and stir;
5. Turn off the heat and finish with the cilantro, jalapeño pepper and, if necessary, adjust the salt. Sprinkle grated prato cheese on top and enjoy!

5. Chilli with cheddar

Ingredients

• Olive oil
• 1 cup diced bacon
• 1 onion, chopped
• ½ green pepper
• 2 cloves minced garlic
• 450 g ground duckling
• 1 diced smoked calabresa sausage
• Salt to taste
• 1 chopped tomato
• 4 cups cooked kidney beans without broth
• 1 can tomato sauce
• ½ cup red pepper
• Chives, chopped to taste
• Water
• Sliced cheddar cheese

Directions

1. In a pan, heat the olive oil, fry the bacon until crispy and put aside in a bowl with a paper towel to remove the excess fat;
2. In the same pan, place the onion, bell pepper, garlic and saute until the onion is translucent;
3. Add the meat, the calabrian sausage, the salt, mix well and cook for about 5 minutes;
4. After all the liquid in the meat has dried, add the tomatoes, beans, tomato sauce and mix;
5. Include the chipotle pepper, the fried bacon, the spring onion, stir again and set aside;
6. In another small one, over low heat, put a little water, the cheddar cheese, and mix with a spoon until the cheese is completely melted;
7. Transfer the chilli to a baking dish and cover with the melted cheddar. Serve still hot with your favorite accompaniment!

6. Chilli with red beans

Ingredients

• 4 ripe tomatoes cut in half
• Olive oil
• Salt to taste
• Black pepper to taste
• 1 peppercorn
• 1 allspice
• 1 red pepper
• Calabrian pepper to taste
• 10 g butter
• 1 stalk of celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 2 cloves minced garlic
• 350 g ground beef
• Coriander seeds to taste
• ½ chopped tomato
• Cumin to taste
• Smoked paprika to taste
• 1 cup red beans, cooked and drained
• 1 tablespoon tomato extract
• Chives and chopped cilantro to taste

Directions

1. In a baking dish, place the tomatoes, olive oil, salt, black pepper, allspice and bake in a preheated oven at 200 degrees until the tomatoes are cooked;
2. Over the lit mouth of the stove, place the whole bell pepper, rotate to toast all sides, and remove from heat. Allow to cool, cut, removing seeds, and set aside;
3. In a large preheated saucepan, add the olive oil, calabresa pepper, black pepper, butter, celery, onion, bay leaf, salt, stir and saute until the vegetables are wilted;
4. Add the garlic, the meat and mix. With the knife briefly crush the coriander seeds, add them to the meat and saute;
5. When the meat is well fried, add the chopped tomatoes and season with cumin and smoked paprika;
6. Lower the fire, add the red beans, the tomato extract, and cook for a few minutes;
7. Meanwhile, in a mixer or blender, beat the roasted tomatoes with the roasted paprika until a sauce is obtained. Then pour this sauce into the pan and stir to incorporate all the ingredients;
8. Turn off the heat, finish with the chopped green onion and cilantro, mix and enjoy!

7. Vegetarian Chilli

Ingredients

• Olive oil
• 1 onion, chopped
• 4 cloves grated garlic
• 1 small green pepper, chopped
• 1 small red bell pepper, chopped
• 1 can peeled tomatoes
• 400 g baked beans
• Salt to taste
• Black pepper to taste
• Chili pepper to taste
• Cayenne pepper to taste
• Cumin to taste
• Chopped cilantro to taste

Directions

1. In a pan, add the olive oil, the onion and saute for 3 minutes. Then add the garlic and fry for 1 minute;
2. Add the peppers, mix and saute for 3 to 4 minutes;
3. Add the peeled tomatoes, mix and cook for about 15 minutes until the sauce reduces and thickens;
4. Coquele the beans and season with salt, black pepper, chopped chili, cayenne pepper and cumin;
5. Turn off the heat, finish with cilantro, and you’re ready to serve!

8. Vegan chilli with black beans

Ingredients

• Water
• Soy protein
• Juice of one lemon
• Olive oil
• Diced smoked tofu to taste
• 1 onion, minced
• Chopped carrot
• Chopped celery
• Chopped yellow pepper
• Chopped red bell pepper
• Garlic
• Chopped seedless pimento pepper to taste
• Salt to taste
• Black pepper to taste
• 1 tablespoon tomato extract
• Cooked black beans
• Cumin to taste
• Pepper sauce to taste
• Chili pepper to taste
• Water
• 1 bay leaf
• 1 diced seedless tomato
• Green onion to taste

Directions

1. In a pan with boiling water, place the soy protein, turn off the heat, add the lemon and let it hydrate for a few minutes;
2. Drain the water with the aid of a sieve, squeezing the protein well until dry and set aside;
3. In another pan, heat the olive oil and saute the tofu. Then add the onion and fry until transparent;
4. Add the carrot, celery, bell peppers, garlic, allspice, mix well and saute;
5. Add the soy protein, a little more olive oil, season with salt and black pepper;
6. Increase the heat, add the tomato extract and cook for a few more minutes;
7. Crush the beans with the aid of a ladle and include them in the pan;
8. If you think necessary, adjust the salt and season with the cumin, pepper sauce and white pepper;
9. Add a little water, the bay leaf, and cook for a few minutes until the sauce reduces and thickens;
10. Turn off the fire, remove the bay leaf, add the tomatoes, the parsley, and it is ready. Enjoy your meal!

9. Vegan chilli with mushrooms

Ingredients

• Olive oil
• 1 clove garlic, minced
• ½ onion, minced
• ½ red pepper, chopped
• 500 g paris mushroom, crushed and sauteed
• 2 cups natural tomato sauce
• Salt to taste
• 2 cups frijoles (bean paste)
• 1 chili pepper, minced
• 1 ½ cups cooked purple jalo beans without salt and broth
• Sliced jalapeno pepper for garnish
• Vegan sour cream to garnish

Directions

1. In a pan, add the olive oil, garlic, onion and saute;
2. Add the red bell pepper and saute until the bell pepper wilts;
3. Add the mushroom, tomato sauce, a little salt, mix and let the sauce reduce for a few minutes;
4. Put in the frijoles, the chilli pepper and mix well;
5. Include the purple jalo beans and stir gently so as not to break the beans;
6. Transfer chili to a baking dish, garnish with jalapeno chili and vegan sour cream. Now just enjoy!

10. Vegan chilli with red and black beans

Ingredients

• 1 cup kidney beans
• ½ cup black beans
• Water
• Oil
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1 cup diced carrots
• ½ cup chopped red bell pepper
• ½ cup chopped yellow bell pepper
• Salt to taste
• ½ teaspoon sweet paprika
• ½ teaspoon smoked paprika
• 1 tablespoon dehydrated oregano
• 1 cup tomato extract
• 1 pinch of sugar
• 1 bay leaf
• Mustard to taste
• 1 cup chopped parsley
• Olive oil
• Black pepper to taste

Directions

1. Hydrate both types of beans in separate baking dishes covered with water for 12 hours. After that, drain and wash the beans;
2. Cook the red beans in the pressure cooker, with the water 2 fingers above the beans, for about 15 minutes on pressure or until tender;
3. Repeat the process with the black beans, cooking for about 13 minutes on pressure. Be careful not to let the beans fall apart;
4. In a blender, place half the quantity of the red beans with one cup of the water from their cooking, beat for 1 minute and set aside;
5. Drain and set aside the remaining kidney beans. Do the same with the black beans;
6. In the pan, put the oil, onion, garlic and fry until golden brown;
7. Add the carrot, bell peppers and saute for 2 minutes;
8. Season with salt, sweet paprika, smoked paprika and oregano. Mix together;
9. Add drained beans and mix gently so as not to crumble the beans;
10. Add the tomato extract, sugar, bay leaf and the previously whipped beans. Mix well and cook over low heat for about 15 minutes, stirring occasionally so as not to stick to the bottom of the pan;
11. Add the mustard and, if necessary, adjust the seasoning;
12. Finish with the parsley, a dash of olive oil and black pepper;
13. Now just serve this delicious dish!

It’s hard to choose a recipe among so many, don’t you think? A tip is to vary the choice of recipes every time you prepare this dish. How about a side dish to add a special touch? Check out the guacamole recipes to complement your chili.