Leslie's Best Chili w/ Beans #SundaySupper #ChiliCookOff

Leslie's Best Chili - lacocinadeleslie.com

Grab a spoon and bring your appetite, because this week we're having a Chili Cook-Off #SundaySupper style!

Growing up chili was something we always got from a can. As unappetizing and unappealing as that sounds to me now, back then I considered it a treat. I loved that canned chili. It wasn't until years later after Hubby and I got married that I tried my hand at making my own chili from scratch, in hopes of changing my Hubby's mind about chili. Thankfully it was just the canned stuff that Hubby had a problem with, and once I had my first taste of real homemade chili I never went back to the canned stuff.

My signature chili gets it's unique flavor from a mixture of dried and fresh chiles. Six different kinds of chiles to be exact, because chili should be a little spicy and full of flavor. The ancho and guajillo chiles give the chili a hearty and earthy flavor, while the dried chipotles (which I think have much more flavor than their canned counterparts) add smokiness and spice. The fresh chilies add different degrees of sweetness and heat. And because I don't think a chili is complete without beans, I always add freshly cooked Frijoles de la Olla (cooked beans) to the mix.  Top this chili off with chopped onion and tomato, a dollop of Mexican crema, and some crumbled fresco and I am one happy camper, as I'm sure you will be too.

Leslie's Best Chili w/ Beans - lacocinadeleslie.com

Leslie's Best Chili w/ Beans 

  • 3 dried ancho chiles
  • 2 dried guajillo chiles
  • 2 dried chipotle chiles 
  • 3 cups water
  • 3 tablespoons canola oil 
  • 1 medium onion, chopped
  • 2 fresh serrano chiles, seeded and chopped
  • 1 banana pepper, seeded and chopped 
  • 1 fresh jalapeño, seeded and chopped (optional)
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 lb. ground pork 
  • 3 roma tomatoes, chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano, crushed
  • Salt 
  • Ground black pepper
  • 3 cups Homemade Tomato Salsa 
  • 2 cups Frijoles de la Olla (cooked beans) 

For garnish:
  • Chopped onion
  • Chopped tomato 
  • Mexican crema or sour cream
  • Queso fresco, crumbled (or your fave cheese, shredded) 

Place the dried ancho, guajillo, and chipotle chiles in a medium saucepan with the 3 cups of water. Bring to a boil over medium heat. Remove from heat, cover and let sit for 15 minutes to allow chiles to soften. Once the chilies have cooled slightly, remove the stems and seeds. Puree the chiles in a blender with the water they were cooked in until smooth. Strain into a bowl; season with salt and set aside.

In a Dutch oven or large saucepan, heat 3 tablespoons of canola oil over medium-high heat. Add the onion and saute for 2 to 3 minutes, stirring occasionally, until translucent. Stir in the chopped serrano, banana, and jalapeño peppers and saute for another 1 to 2 minutes. Add the garlic and saute for about 30 seconds. Stir in the ground beef and ground pork and cook, stirring occasionally, until the meat is no longer pink. Stir in the chopped tomatoes and season meat with ground cumin, paprika, oregano, salt and pepper.

Pour in the pureed chiles, the Homemade Tomato Salsa, and cooked beans. Bring chili to a boil. Reduce heat to low, cover and simmer for 30 to 45 minutes until the chili thickens slightly and the flavors have blended together.

To serve ladle chili into bowls. Garnish with chopped onion and tomato and a dollop of Mexican crema or sour cream. Sprinkle with crumbled queso fresco or your favorite shredded cheese. Serve with cornbread, tortilla chips, crackers, or warm corn tortillas. Enjoy!

Ground Beef & Pork Chili w/ Beans - lacocinadeleslie.com

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 - National Chili Day! Browse the submissions and cast your vote by clicking HERE!

  Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili


Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



  1. A dollop of Mexican crema and some crumbled fresco on top?! yes, please! this chili looks fabulous!

  2. I'm glad you converted your hubby to a chili fan...I can now see why!

  3. Wowser that is a fantastic combo of chile varieties you have in here. Must be so complex flavored!

  4. Confession: I ate a -few- cans of chili in my youth. Never again. Especially when there are so many excellent homemade varieties including this one.

  5. mmm I'm glad you suggest queso fresco as a topping...that stuff is delish!

  6. Look at all the different chilies that go into your chili, amazing, love it!!

  7. This sounds wonderful with all the chilies and homemade salsa.

  8. This just makes me smile - I'd scoop that up with some crunchy tortilla chips in a heartbeat!

  9. This chili sounds so so so good! I wish I could find all these chiles here!! I'd love to try your recipe and top it with Mexican crema and crumbled fresco... sounds so yum!

  10. I love the fresh onion and tomato for topping. This looks amazing!

  11. This looks pretty darn spectacular! I love the crumbled cheese on top...

  12. Ok even though this dish has beans I'll give it a try because it looks so scrumptious

  13. Wow! 6 different chiles = committed to your chili!


Back to Top