Mexican Chili
This chef-curated Mexican Chili offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 498 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Mexican Chili offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mexican Chili to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mexican Chili, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Crockpot Main Dish
- Beef
- Amount Measure Ingredient -- Preparation Method
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
-------- ------------ -------------------------------- 1 pound Ground beef 15 1/2 ounces Chili beans -- hot and spicy 15 1/2 ounces Chili beans -- hot 28 ounces Tomatoes -- cut up 1 1/2 cups Celery -- chopped 1 cup Onion -- chopped 1/2 cup Pepper, green -- chopped 4 ounces Chili peppers; drained -- seeded and chopped 2 tablespoons Sugar 1 Bay leaf 1 teaspoon Salt 1 teaspoon Marjoram, dried -- crushed 1/2 teaspoon Garlic powder 1 Pepper In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepperStep 2: Technique & Execution
In skillet brown ground beef; drain and stir into tomato mixtureStep 3: Technique & Execution
Cook on low for 8 to 10 hoursStep 4: Technique & Execution
Skim off excess fatStep 5: Technique & Execution
Remov bay leaf; stir before servingStep 6: Technique & Execution
Posted by: Jo Merrill (ECGJ65B) - ProdigyChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 498 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 25g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Mexican Chili
This chef-curated Mexican Chili offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: -------- ------------ -------------------------------- 1 pound Ground beef 15 1/2 ounces Chili beans -- hot and spicy 15 1/2 ounces Chili beans -- hot 28 ounces Tomatoes -- cut up 1 1/2 cups Celery -- chopped 1 cup Onion -- chopped 1/2 cup Pepper, green -- chopped 4 ounces Chili peppers; drained -- seeded and chopped 2 tablespoons Sugar 1 Bay leaf 1 teaspoon Salt 1 teaspoon Marjoram, dried -- crushed 1/2 teaspoon Garlic powder 1 Pepper In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper
Technique & Execution: In skillet brown ground beef; drain and stir into tomato mixture
Technique & Execution: Cook on low for 8 to 10 hours
Technique & Execution: Skim off excess fat
Technique & Execution: Remov bay leaf; stir before serving
Technique & Execution: Posted by: Jo Merrill (ECGJ65B) - Prodigy
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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