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Pati's Mexican Table : TV Recipes

Pati Jinich Tex-Mex Chili

Tex-Mex Chili

Serves: 8

Tex-Mex Chili


3 tablespoons vegetable oil, plus one tablespoon set aside

1 pound beef stew meat, cubed into 1-inch chunks

1 pound ground pork or beef

1 teaspoon kosher or coarse sea salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

1 white onion, chopped

1 red bell pepper, chopped

1 tablespoon chopped jalapeño, seeding optional

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 teaspoon chili powder such as ancho or chipotle chile powder

1 tablespoon chipotles in adobo sauce, or more to taste

1/2 teaspoon cumin

1 teaspoon dried oregano

1 tablespoon tomato paste

1 28-ounce can crushed tomatoes

1 tablespoon dark brown sugar

1 tablespoon distilled white vinegar

4 cups beef stock

2 15-ounce cans pinto beans, drained and rinsed (or about 4 cups homemade)

To garnish:

Sour cream

Chopped fresh cilantro

Shredded cheddar cheese

Tortilla chips

Green onions, sliced thin

To Prepare

In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.

Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.

Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.

Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.



OMG!!!! This is so very yummy. I have watched Pati make it twice and could not go on another day without having it in my kitchen. I made the chili and the cornbread. Tomorrow I will make the pancakes. Thanks, Pati for a great recipe.

Your welcome, Rosemary!

I live in the Midwest, so you may eat many kinds of chili recipes. This chili is awesome. My family loved this recipe. We have exchange students each year, ourDanish daughter loved it as well. Sad our Mexican daughter was not here to enjoy. Thanks for great recipes Stanley

Hola Stanley, Thank you so much for trying the chili. I’m very happy to hear your family enjoyed it – and your guest from Denmark!! All the best to all of you…

We have made the Chili twice now, once with all beef, and once with ground pork, and absolutely love it.

Both times though, I could not get the juices from the meat to “dry out” I was left with quite a bit of liquid each time. I could cook the meat longer to let more juice evaporate, but am afraid that would dry out the meat too much. My only other thought is that perhaps my temperature is too low, but the juice that does come out ends up in a boil. Should I just drain it off?

Hi Steve,
I would just cook the meat a few minutes longer, so juices do dry off. It will not dry the meat as it then simmers with the rest of the ingredients for a while. You may also benefit from cooking in a larger pot, so the juices evaporate quicker. So glad you enjoy the taste!

Today was a snow day and I decided to put my unplanned free time to good use and tried your Tex-Mex Chili recipe. Although it is the most complex chili recipe I’ve ever attempted, it is the best! Having said that, it was well worth the effort. I should have followed your recipe a little more closely as far as the one tablespoon of chipotles in adobo sauce goes – I used two tablespoons and it was a little more chipotle than I would have preferred. I also let the chili rest for 30 minutes which allowed the many ingredients to blend and settle. Great recipe!

Good use of a snow day! Sp happy you tried it and liked it, Bob.

My mouth was watering at the thought of eating this chili. I am Mexican and married to a Texican :) I will most definitely be making this for my husband along with the cornbread. YUM!

Just wanted to say a big THANK YOU Pati! Tried this last night and we loved it! My husband says it’s different from your usual but I love this too! So again Thank you Pati! I really love your show and the recipes you bring to us.

Thank you for trying it out, Marie! So happy you guys liked it.

So, I haven’t made this yet but my 6 year old son says while we are watching ‘Mom, I’m going to break into the TV and eat that’. I laughed pretty good!

Cindy, I love that! Say hi to your 6 year old son


The absolute best chili I have ever had! I prepared it exactly according to your recipe. What a treat for the mouth! The spices were well balanced and just right for my taste. In the past I have always had chili that was heavier on the cumin and chili powder. Is it OK to use regular chili powder vs chipotle chili powder?
Thank you for making my day.

Tom S.

Yes you can, but chipotle chile powder makes a nice difference if you can get your hands on it…

Hola Paty…

Tienes alguna receta de cochinita pibil?

I finally got to make this Chili. It was absolutely fantastic! I was working up a sweat cooking it as tgere are a lot of ingredients. Next time I will portion out everything before I start cooking. I dont have a dutch oven, so I browned the meat in a pan. My liquids didn’t dry out either, so I transfered the browned meat into a 6 qt. pot, poured the liquid off, and used the same pan to to cook the veggies herbs and tomatoes. I bought whole peeled tomatoes in sauce and crushed them by hand, added that to the pot, cooked that together before I added the stock and the beans. Worked out perfectly. I’m a, single guy living alone, so it fed me for 3 days, and it got better and better by the day. Thank you so much! Will definitely make it again!

Happy to hear, Steven!

I’m making this dish again tonight! For years i was not into spicy foods but my husband and I love your show & we’ve been experimenting with different flavors and just love this chili! Thanks for sharing!

Thank you!!

Thanks Pati! I cooked this with double the ingredients to make my lunches for a week and it is delicious. love the stewing beef, I cooked on a low, low heat for a little over two hours and the beef was falling off the fork. perfect spice balance, rich and filling.

Unfortunately I can’t get a hold of pre-made chipotles en abado or pinto beans, so I made my own chipotle paste with dehydrated peppers, and subbed in chickpeas and kidney beans. the recipe is so good though I might make the trip across the city to make sure I have all the ingredients next time.

Hola David, So happy to hear you’re enjoying the chili!

Thank you Pati for such a wonderful recipe! I won first place in a chili cook-off last night with your “Tex Mex Chili” recipe! This chili is loaded with flavor and I love the combination of the two meats… great texture and flavor. I cooked this in my slow cooker on low for about 6 hours and the beef cubes were as tender as can be… melt in your mouth good! This recipe has become my “go to chili recipe.” THANK YOU, THANK YOU! Sure love you and your show! (and your recipes) 😉

So happy to hear! Send me a photo of the contest and you and the chili, if you have one to !!

Hi Pati:
I just watched this episode today (8 September ’15)and for the Texican Chili you use BEEF STOCK. Where did you get it? Was it some you made….or bought? If bought, what brand was it?

That was homemade, but you can use any brand that you like! You can also use chicken or vegetable broth instead as well…

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