Manny’s Mexican Chili Recipe

March 8, 2024

Manny recently won a chili cook off at Mila’s school. His hard work and dedication paid off 🙂 He practiced this chili recipe for weeks and I ate so much of it, I don’t want to see chili until next year! I hope you like it!

Can be made in slow cooker or on stovetop


  • 2 cups of chile colorado salsa – this site makes a good one or you can buy canned enchilada or red chile sauce
  • 1 pound of ground beef
  • 1 pound ground pork sausage (mild or spicy)
  • 2 russet potatoes (peeled and diced)
  • 1 – 14 oz can of fire roasted stewed tomatoes
  • 1 – 14 oz can of pinto beans (or make your own) 
  • 1 onion diced
  • 3 cloves of garlic 
  • 2 chipotle peppers, canned (and little juice)
  • 1 small can of fire roasted green chiles
  • 2 TBSp of cumin
  • 1 packet of Sazon Goya (no salt) 
  • Salt and pepper to taste 


  • Brown your meat at medium heat
  • When meat is almost done, throw in onion, garlic, Sazon Goya and chile colorado and let them mix together
  • Add everything else, give it a good mix and let itmix together
  • For Stove Top: Turn up to a boil and then turn it to low and let it simmer for about 45 minutes to an hour, or until potatoes are fully cooked
  • For Slow Cooker: Place all ingredients in slow cooker, cook on low for 4 to 5 hours
  • If you like chili with more water, add some beef broth or water to it

Serve with chihuahua cheese, green onions and tortilla chips! If you want his Puerto Rican’s rice recipe from his mom, it’s also really good! You can see it here.

It’s really good! Enjoy 🙂


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