3-Can Tex-Mex Chili

I’m not even going to break it down like I normally do because this recipe is just. that. simple. 3 cans (2 if you don’t do corn), some spices, and cheese. Done.

I will add, I have taken to making this “tex-mex chili” and baking them into pie crusts, making little empanadas. A relatively quick, almost entirely pre-made, lunch and dinner to-go option. You can even freeze them and heat them up later. Feel free to ask any questions.

If you really want to get fancy:

– Season your chicken with a Mexican blend (garlic powder, cumin, salt, paprika) and bake or pan sear until internal temp is 165 degrees F.
– Chop or shred then add to your chili
– Add cheese to mixture and use as filling for mini pies you can make in a muffin tin or cool mixture then cut dough into circles and make empanadas following baking instructions for dough.

ENJOY!