Southwestern Style Chili
Southwestern Style Chili
8 servings | 1 ½ hours
This hearty Southwestern Style Chili is packed with ground beef and pork, fire-roasted tomatoes, two types of beans, and a blend of warm spices that bring both heat and comfort. Topped with shredded cheddar, sour cream, and crunchy Frito Scoops, it’s the best on a cold nights and a new staple recipe in your winter rotation.
There’s a well known (and rather hated) trend among food bloggers of kicking off a recipe with long-winded childhood stories that never quite connect to the recipe. I try to keep this space more practical with helpful tips, some recipe context, and maybe the occasional pun or two. But it’s time to break my rule, you’re hearing about my childhood bean complex today.
As a kid, I had a serious texture aversion to beans; too mushy, too gritty and I couldn’t get past how weird it was when a teacher had us sprout them in plastic bags taped to our classroom window. Yet I was obsessed with everything else about the concept of chili. I loved the hearty, spiced beef and was desperate for an excuse to dunk saltines into that rich stew but the beans were a problem. My mom, being way too nice to her insanely picky kiddo, always made a separate pot of bean-free chili just for me. I finally got over my texture aversion a few years ago, and now I can fully appreciate all the flavors and textures of chili. Apologies to my mom for making two chilis for 20 years. This one’s for you.
This southwestern style chili recipe has become my go-to for cold San Francisco evenings. It’s packed with ground beef and pork, simmered with fire-roasted tomatoes, two kinds of beans, and a blend of warm spices that bring a comforting heat. It’s cozy and filling but let’s be real—the toppings are what make it: shredded cheddar, a dollop of sour cream, crunchy Frito Scoops, and a squeeze of lime to brighten things up. Serve it up, load it up, and enjoy every spoonful—bean-free childhood memories and all.
You’ve bean waiting for these tips:
When browning the beef and pork, make sure to give the meat enough time to form that crispy brown crust before breaking it up. This adds depth and a rich, savory flavor to your chili. You’re building layers of flavor from the start—so be patient!
While Corona gives the chili a light, refreshing taste, feel free to experiment with your favorite light beer. A pale lager keeps it subtle, but if you want a bolder flavor, a light amber or pilsner could add a slightly richer taste.
If you prefer a spicier chili, leave the seeds in your jalapeño or swap it for a serrano pepper. You can also add a pinch of cayenne or an extra hit of chili powder for a bit more kick. And don’t forget to drizzle some hot sauce over the top when serving!
Resist the urge to turn up the heat to speed things up. Slow simmering allows the flavors to meld together and the spices to fully develop, making the chili richer and more complex. Plus, it’ll give the beans time to soak up all that goodness without turning mushy.
Southwestern Style Chili
8 servings | 1 1/2 hours
Ingredients
2 tablespoon olive oil
1 pound 85% ground beef
1 pound ground pork
Diamond Crystal kosher salt
Fresh cracked black pepper
2 teaspoon Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon dried oregano
1 white onion, medium diced
2 poblanos, medium diced
1 jalapeño, finely diced
3 garlic cloves, minced
4 ounce tomato paste
12 ounce bottle of Corona, or your favorite light beer
28 oz can of fire-roasted tomatoes
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
3 cups beef stock
1 bay leaf
For serving:
Sour cream
Shredded cheddar
2 scallions, thinly sliced
Fresh cilantro
2 radishes, thinly sliced
Lime wedges
Frito Scoops
Crystal hot sauce
Instructions
Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil. Add in 1 pound ground beef and 1 pound ground pork, and season with 1 teaspoon kosher salt and plenty of freshly cracked black pepper. Let it cook undisturbed for 5-7 minutes until a crispy brown crust has started forming on one side, then break it up and mix. Add 2 teaspoons Worcestershire sauce, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon dried oregano and cook for another 5 minutes. Use a slotted spoon to transfer the meat to a bowl and set it aside.
In the same pot, add a little more olive oil if your pan is looking dry, then add in the diced onion, poblanos, and jalapeño. Season with a pinch of kosher salt and cook until softened and starting to brown, about 5-7 minutes. Add 3 finely chopped garlic cloves and cook until fragrant, about 1 minute.
Stir in 4 ounces of tomato paste and cook until it darkens in color, about 2-3 minutes. Pour in the 12 ounce bottle of Corona (or beer of your choice) to deglaze the pan, scraping up any browned bits from the bottom.
Return the browned meat to the pot, along with a 28 ounce can of fire-roasted tomatoes, 1 can of kidney beans, 1 can of great northern beans, 3 cups of beef stock, and 1 bay leaf. Stir to combine, bring the chili to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
Ladle the chili into deep bowls and top with shredded cheddar, a dollop of sour cream, thinly sliced scallions, radish slices, and a generous handful of crushed Frito Scoops. Finish with fresh cilantro, a squeeze of lime, and a few dashes of hot sauce for a kick.
