Traditional Mexene Chili Recipe - Spicy, Smoky and Full of Flavor

Mexene chili is a hearty, mouthwatering Texas chili recipe loaded with spicy chiles, smoky flavors, and tender beef. This traditional recipe uses ancho and guajillo dried chiles to create an intensely complex chili with just the right amount of heat. Keep reading to learn the secrets behind making authentic Mexene chili.

History of Mexene Chili

Mexene chili originated in the Texas Hill Country region. Key facts about this style of chili include:

Tejano-Style

It evolved from the cowboy cooking of Tejano vaqueros in Texas.

Ancho and Guajillo Chiles

The signature chiles provide a richer, smokier flavor.

No Tomatoes

Unlike many Texas chilis, mexene does not include tomatoes.

Thick and Hearty

The chili takes on a thick, stew-like texture when finished.

Choosing Dried Chiles for Mexene Chili

The right dried chiles make all the difference. Look for:

Ancho Chiles

These smoked dried poblanos impart mild sweetness and fruitiness.

Guajillo Chiles

Guajillos bring tangy, full-bodied heat and bright red-orange color.

Whole, Flexible Chiles

Avoid chiles that are stiff or cracked. They should bend easily.

Deep Color

The deeper the reddish brown color, the better the flavor.

Mexene Chili Ingredients

Authentic Mexene chili also calls for:

Beef Chuck Roast

Chuck roast provides meaty texture and beefy flavor.

Bacon or Chorizo

These optional meats add a smoky, spicy savoriness.

Onion and Garlic

Sauteed onion and garlic provide the aromatic base.

Beef Broth

Broth lends moisture and savory depth.

Spices

Oregano, cumin, cloves and cinnamon add warmth.

Step-by-Step Mexene Chili Recipe

Follow these simple steps for incredible chili every time:

Toast and Soak Chiles

Toast chiles until fragrant, then soak in hot water.

Brown the Beef

Season beef with salt and pepper, then brown well in batches.

Cook Aromatics

Saute onion, garlic, bacon/chorizo until softened.

Puree Soaked Chiles

Puree the soaked chiles in blender until smooth.

Simmer Chili

Add beef, chile puree, stock and spices. Simmer 2-3 hours until thick.

Spice Blend Options

For convenience, premixed ancho or chili powder blends can be used instead of whole chiles. Choose blends without cumin or oregano to keep the flavor authentic.

Serving Suggestions

Mexene chili tastes wonderful when served:

With Cornbread

A wedge of cornbread complements the rich chili beautifully.

With Chips

Scoop chili over crunchy corn chips for texture contrast.

As Chili Dogs

Ladle chili over hot dogs in buns for a fun meal.

Over Cheese Fritos

Frito chili pie is a Texas classic!

Conclusion

With its pure chile flavor, enticingly smoky aroma, and thick hearty texture, mexene chili is a bellwether of Texas cooking. The ancho and guajillo chiles create incredible depth without overpowering heat. This homemade mexene chili recipe delivers huge flavor sure to please any chili lover. Dig in to a big steaming bowl!

FAQs About Mexene Chili

What meat cuts can be used besides chuck roast?

Other options like stew meat, brisket, and short ribs work well too.

Do you have to toast the dried chiles?

It's ideal for maximum flavor, but you can skip it if you don't have time.

Can kidney or pinto beans be added?

Beans are not traditionally used, but you can add them if desired.

Can I use chili powder instead of whole chiles?

Yes, but make sure it's a good quality blend without cumin or oregano.

How long does mexene chili keep?

It will last 4-5 days refrigerated or up to 3 months frozen.