Best 3 Chihuahua Chili Recipes

## Chihuahua Chili: A Taste of Northern Mexico

Originating from the northern Mexican state of Chihuahua, Chihuahua chili is a flavorful and versatile dish that reflects the region's rich culinary heritage. This traditional stew, often served as a main course or as a filling for burritos and tacos, boasts a unique blend of spices, tender meat, and a rich, slightly spicy sauce.

In this article, we present two delicious variations of Chihuahua chili: the classic red chili and a green chili version. Both recipes showcase the distinct flavors of this beloved dish and provide step-by-step instructions for creating an authentic Chihuahua chili experience at home.

The red chili recipe features a combination of guajillo and ancho chiles, adding a deep red hue and a smoky, slightly sweet flavor to the dish. Beef chuck roast, slow-cooked until fall-apart tender, is simmered in a fragrant broth infused with the flavors of the chiles, spices, and fresh vegetables.

The green chili recipe, on the other hand, showcases the vibrant flavors of roasted poblano and serrano peppers. Pork shoulder, cooked until tender and succulent, is combined with a tangy and slightly spicy sauce made from the roasted peppers, tomatillos, and a blend of aromatic spices.

Whether you prefer the classic red chili or the vibrant green version, these recipes offer a taste of Chihuahua's culinary traditions. With their bold flavors and hearty ingredients, these dishes are sure to become favorites for any lover of Mexican cuisine.

Here are our top 3 tried and tested recipes!

CHIHUAHUA CHILI

Chihuahua Chili image

Make and share this Chihuahua Chili recipe from Food.com.

Provided by chilady61

Categories < 4 Hours

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
3 tablespoons chopped garlic
2 cups tomato sauce
1 cup enchilada sauce (we like Las Palmas)
12 ounces beer (possibly Chihuahua, hence the name)
2 (29 ounce) cans pinto beans, drained
2 (15 ounce) cans black beans, drained
1 lb ground beef, browned and drained
1 tablespoon chili powder
1 tablespoon cumin

Steps:

In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.).
Serve with toppings.
If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd's bread with butter is a great accompaniment.
* If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.

THROWDOWN'S GREEN CHILE CHEESEBURGERS

Throwdown's Green Chile Cheeseburgers image

In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

Provided by Bobby Flay

Categories main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
1 tablespoon canola oil
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed

Steps:

Burgers:
For the queso sauce:
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.
For the pickled red onions:
Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
For the burgers:
Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

CHILI

Chili image

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

Tips:

Soak the dried ancho and guajillo chiles in hot water for at least 30 minutes, or until they are soft and pliable. This will help to rehydrate them and release their flavor.
Use a variety of chiles to create a complex flavor. Some good options include ancho, guajillo, pasilla, and chipotle chiles.
Toast the chiles in a dry skillet over medium heat for a few minutes, or until they are fragrant. This will help to bring out their flavor and add a smoky note to the chili.
Use a combination of ground beef and ground pork to make the chili. This will give it a richer flavor and texture.
Add a variety of vegetables to the chili, such as onions, bell peppers, and corn. This will help to add flavor, color, and texture.
Season the chili with a variety of spices, such as cumin, chili powder, and oregano. This will help to give it a complex and flavorful taste.
Simmer the chili for at least 1 hour, or until the flavors have had a chance to meld. The longer you simmer it, the better the flavor will be.
Serve the chili with a variety of toppings, such as sour cream, shredded cheese, and chopped cilantro. This will help to add flavor and texture to the dish.

Conclusion:

Chihuahua chili is a delicious and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a hearty and satisfying meal, give Chihuahua chili a try!