Mexican Chili

The Indian Summer has passed the Midwest, and cold and chilly days have finally graced us.

People are now craving hearty meals that leave them feeling warm and cozy. This recipe puts a Mexican twist to a favorite, Chili!

  • 4 TBL olive oil
  • 1.5 lbs of chopped skirt steak
  • 1 large Spanish onion – chopped
  • 3 stalks of celery – chopped
  • 3 cloves of garlic – minced
  • 2 TBL chili powder
  • 1 TBL smoked paprika
  • 2 tsp Cumen powder
  • 2 TBL dried oregano
  • 1 can of Mexican style stewed tomatoes
  • 1 roasted Poblano pepper – seeded and diced
  • 1.5 TBL Kosher salt
  • 2 tsp red pepper flakes
  • 1 large can of hominy – drained
  • 1 – 14 0z can of chickpeas (garbanzo) -drained
  • 2 dried bay leaves
  • Water
  • 1 zucchini – diced

In a stock pot, heat the olive oil on medium-high heat. Brown the chopped skirt steak until all the liquid has evaporated.

Add the onions, celery and garlic and saute for about 3-5 minutes. Add the chili powder, paprika, cumen and oregano. Saute for another 3-5 minutes.

Add the can of stewed tomatoes and chopped roasted poblano peppers, salt and pepper flakes, hominy and chickpeas.

Cover it completely with water adding the bay leaves and bring to a boil. Once it come to a boil, bring the heat to medium-low and simmer for 45 minutes to an hour. Once finished, add the zucchini and simmer for another 10 minutes and serve.

Great if topped with tortilla strips, cilantro and lime. Also try adding a dallop of sour cream and scallions.


Heat the oven to 420 degrees. Roast the Poblano peppers for about 15-20 minutes until soft and browned. Let cool, then scrape out the seeds and veins and roughly dice.

*Try adding 1-2 TBL of chopped poblano peppers and cheddar cheese to your cornbread recipe to put a southwestern twist to your cornbread recipe.

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