Spicy Mexican Chili

spicy mexican chili

Spicy chili is one of my favorite dishes to make. It is super simple and there are always left overs. Chili leftovers are perfect for next day omelets or hashbrowns. This chili has a little bit of a twist. I usually like a more traditional borderline Italian chili. This time I changed it up and went heavy on Mexican spices. I started with lean ground beef then picked up some thinly sliced steak with light marbling. Think fajita cuts.

spicy mexican chili


Layers of smoked paprika, chili powder, garlic powder, fresh garlic, fresh cracked pepper, cumin, cayenne pepper and fresh onion all meld together with the fats from the meat and create the best base for this spicy chili. How spicy is obviously up to you. I love my chili to be nearly on fire! I know this is going to be one of my go to meals this fall/winter. I serve mine with a crusty piece of baguette, but crackers would be equally delicious.

spicy chili

Spicy Mexican Chili
Recipe type: mexican, soup/stew
Prep time: 
Cook time: 
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Serves: 4-6
Layers of smoky spices, lean cuts of beef, juicy tomatoes and red beans come together to make this amazing Mexican chili.
  • ½ pound of lean ground beef
  • ½ pound of thinly sliced steak (fajita beef)
  • 1 small yellow onion chopped
  • 2 cloves of fresh garlic
  • 1 can of light red kidney beans rinsed
  • 1 can of diced tomatoes
  • ¼ cup of tomato paste
  • 1 tbsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • salt to taste
  • fresh cracked pepper
  • 2 cups of beef or chicken broth
  • ¼ cup of hot sauce
  • olive oil
  1. In a large soup pot heat a couple tbsps of olive oil.
  2. Cook the chopped onion and garlic until translucent.
  3. Add the meat and cook until no longer pink.
  4. Add in the spices.
  5. Let cook for another 5 minutes or so until the meat is thoroughly coated.
  6. Add the tomatoes, tomato paste, and stock.
  7. Add the beans.
  8. Let cook for the next 1 hour on low.
  9. Stir every 15 minutes or so.
  10. Add in the hot sauce, salt and fresh cracked pepper to taste.
  11. Cook an additional 15 minutes.

The longer you cook this chili the better, but everything is done within the first hour. We are late eaters so I usually start this around 5 and let it cook over low for a few hours until we are ready to eat. This would also be great without the beans. I personally love the texture with the beans. I top mine with extra hot sauce, cheddar and sour cream. Patrick likes sour cream and chopped green onion. You can even trade out the sour cream for Greek yogurt! Yum!

I hope you try this recipe! Tag #kelliericecakes if you do!

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Smoked Chicken Sausage, Bean, Kale and Parm Stew

kale stew

Sometimes you just need a go to 20 minute meal. I know when I am coming home after a long day all I want is something comforting and hot as fast as possible. It definitely helps if it is something healthy as well.

This creamy stew is milk and cream free. I start out cooking down onions with garlic and kale then add in smokey chicken sausage. The white beans are what give the dish the thick hearty texture. Topped with lots of Parmesan cheese of course!

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4.0 from 1 reviews
Smoked Chicken Sausage, Bean, Kale and Parm Stew
Recipe type: Soup/ Stew
Prep time: 
Cook time: 
Total time: 
Serves: 2
Smokey chicken sausage, kale, white beans and Parmesan.
  • 1 can of white beans
  • 2 cups of kale
  • 1 cup of chicken stock
  • 4 oz smoked chicken sausage
  • ½ cup chopped onion
  • 1 tbsp chopped garlic
  • 1 tsp crushed red pepper
  • salt and pepper to taste
  • 2 oz shredded parm plus more for topping
  1. Heat butter or oil in a saute pan, add garlic and onions.
  2. Add in the kale and start to cook down.
  3. Add in chopped sausage and cook until the edges slightly crisp.
  4. Pour in the beans and stock.
  5. Mix in spices.
  6. Simmer until stew begins to thicken.
  7. Add cheese.
  8. Serve!

This is one of my new favorite meals. The cheese and spicy broth make it such a satisfying dish. I love how quickly this dish can be thrown together. You could even make it vegetarian by skipping the sausage and adding more kale. Sooo good!

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Crawfish Etoufee



First off- can we talk about my new logo? My friend Jennifer at sweetsouthernwife.com made it for me. She does amazing work! I gave her just a few guidelines of what I wanted and I think she nailed it! If you want her to work on anything just contact her at Bowen106@gmail (dot) com. She does website layouts, icons, and logos. As I work on my photography and content I wanted to make sure I was branding my website so everything is clean and cohesive.

Now lets talk etoufee. Patrick and I were watching Master Chef Jr. and one of the mini chefs made a classic etoufee. It was one of those dishes that looks so amazing on the tv screen that you find yourself breathing in deeper to see if you can smell it from home. Creamy gravy filled with veggies and crawfish over a scoop of fluffy rice. This classic dish is perfect for the chilly nights we have been having lately.

crawfish etoufee

I researched a lot of different etoufee recipes before trying to tackle this dish. It seems like there are two ways to make it- traditional heavy flour based roux or heavy butter based roux. You know I went the butter route…

Crawfish Etoufee
Recipe type: Stew, Soup, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Classic creamy crawfish etoufee over fluffy rice.
  • ½ pound crawfish tails rinsed and peeled
  • ¾ cup of butter
  • 2 cups of chopped veggies - red pepper, green pepper, onion
  • 2 tbsp chopped garlic
  • 2 cups of hot water or stock
  • 2 tbsp of flour
  • 2 HEAPING tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp red pepper
  • 1 tsp parsley
  • 2 tbsp hot sauce
  • 1 lemon
  • 2 cups of prepared rice ( I used jasmine and tossed it with a little olive oil)
  1. In a large saute pan over medium heat melt the butter.
  2. Add in the flour and whisk non stop until the mixture is slightly browned and fragrant.
  3. Add in the veggies and switch to a wooden spoon.
  4. Stir quickly because the flour will start to immediately thicken.
  5. Add in the water/stock slowly constantly stirring.
  6. Let simmer while the veggies cook down.
  7. Once the onion softens slightly add in the crawfish.
  8. Season liberally.
  9. Add in more or less hot sauce depending on how spicy you like it!
  10. Reduce to low.
  11. The mix should be slightly thickened and cooked through.
  12. Squeeze one whole lemon over the mixture and sprinkle the parsley.
  13. Pour over the rice and serve!

Don’t be afraid of the lemon! I love the acid it brings to this dish. I hope you enjoy!

crawfish etoufee

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