Susan Maria's Cancun Chili
Try this Susan Maria's Cancun Chili recipe, or contribute your own.
Try this Susan Maria's Cancun Chili recipe, or contribute your own.
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 3 garlic cloves chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- sea salt
- 1 large onion diced
- 1 1/2 pounds very lean ground beef or beef pork 'meatloaf mix'
- 1 green or red pepper diced
- 2 jalapenos, stems and seeds removed minced
- 3 to 5 tablespoons chili powder - buy a new bottle i
- 2 tablespoons ancho chili powder (mccormick sells bottled ancho
- 2 chipotle peppers from a can finely chopped with some of the sauce
- one 28 ounce can crushed tomatoes - i use san marz
- one can of beer - any brand
- two 15 ounce cans beans well drained - use combo of pinto, small red, or black beans
- cilantro scallions sour cream or greek yogurt - additions for garnish
- Carbohydrate 33.3044724996364 g
- Cholesterol 0 mg
- Fat 4.65447750144123 g
- Fiber 7.18005011766735 g
- Protein 4.71503000004989 g
- Saturated Fat 0.871831250250296 g
- Serving Size 1 1 recipe (981g)
- Sodium 592.726175000031 mg
- Sugar 26.1244223819691 g
- Trans Fat 0.296236500019299 g
- Calories 176 calories
Step-by-step
- Brown the meat in a large pot over high heat in a splash of olive oil.
- Spoon off extra fat, if any has accumulated.
- Add the onion, pepper, garlic and jalapenos and cook until softened.
- Add the chili powders, cumin, oregano, cinnamon, and cocoa and stir in while mixture cooks for an additional two minutes.
- Stir in the chipotles, tomatoes, beer and beans.
- Bring to a boil, then lower the heat and simmer for 40 to 50 minutes, until thick and flavors blend.
- Make sure it has enough salt.
Susan Maria's Cancun Chili: A Taste of Mexico in My Kitchen
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But that doesn't mean I'm willing to compromise on flavor or quality. This Susan Maria’s Cancun Chili recipe has become a staple in my household, a testament to how simple ingredients can create an explosion of authentic Mexican taste. The vibrant colors, the aromatic spices, and the hearty texture make it a perfect comfort food for any night of the week.
What I love most about this recipe is its versatility. You can easily adjust the spice level to your liking, adding more or fewer jalapenos depending on your preference. The recipe also lends itself to experimentation; I often throw in other vegetables like bell peppers or corn, or substitute different types of beans based on what I have on hand. The beauty of cooking is in the ability to adapt and personalize, and this chili recipe definitely encourages that creative freedom.
I remember the first time I made this chili. It was a chilly autumn evening, and the aroma of simmering spices filled my kitchen, creating a warm and inviting atmosphere. My family gathered around the table, and the chili was devoured in minutes. The rich, complex flavors—a blend of smoky chipotle peppers, earthy cumin, and sweet cinnamon—were a revelation. It was a far cry from any other chili I had tasted before; it was a culinary adventure, a taste of Mexico right in my own kitchen.
The process itself is surprisingly simple. You start by browning the ground beef (or a flavorful meatloaf mix for a leaner option) in a large pot. Then, you add a medley of onions, peppers, garlic, and jalapenos, sautéing them until softened. The real magic happens when you introduce the spices: a rich tapestry of chili powder, cumin, oregano, cinnamon, and cocoa powder. The cocoa powder might seem unexpected, but it adds a depth of flavor and a subtle sweetness that balances the spiciness beautifully.
Next, you incorporate the chipotle peppers in adobo sauce (don't skip this!), crushed tomatoes, a can of beer (for a hint of malty sweetness), and your choice of beans. A simmering period of 40 to 50 minutes allows the flavors to meld together, creating a symphony of tastes that will tantalize your taste buds. The longer it simmers, the richer the flavor becomes.
Garnishing is equally important. I love to top my chili with fresh cilantro, chopped scallions, a dollop of sour cream (or Greek yogurt for a healthier option), and a sprinkle of shredded cheese. These additions provide a bright contrast to the rich, earthy flavors of the chili itself, creating a perfectly balanced and satisfying meal.
This recipe isn't just a meal; it's an experience. It's a chance to escape the everyday hustle and immerse yourself in the vibrant flavors of Mexico. It’s a recipe that has brought joy and warmth to my family, and I hope it does the same for you.
Beyond the simple instructions and delicious taste, this chili holds a special place in my heart. It's a reminder that even amidst a busy schedule, creating something delicious and meaningful is entirely possible. The act of cooking, of nurturing your family with a home-cooked meal, is a form of self-care, a way to slow down and appreciate the simple pleasures in life. And that, more than anything, is the true recipe for happiness.
So, I encourage you to give this Susan Maria’s Cancun Chili a try. It's a versatile, flavorful, and satisfying dish that is perfect for a cozy night in or a casual get-together with friends. The aroma alone will transport you to a sunny Mexican beach. But more importantly, it’s a reminder that even the simplest of ingredients can create something extraordinary, something that nourishes not just the body, but the soul as well. Enjoy!
