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Guajillo Chilli

Tis the weather for stick-to-your-ribs kind of comfort foods. One of my favorites is a delicious bowl of chilli. Here's my go-to recipe thats ready in just 30 minutes.

Give it a flavor boost by using Tasting Queens Market's Guajillo Tango Lime Spice and, if you're close enough to stop by our TQM Gourmet Spice Paradise, grab a packet of our Jalapeno and Cheddar Cornbread quick Mix and you've got the perfect cold night dinner all squared away.

Now, let's get cooking.


  • 1 tbsp olive oil

  • 1 medium yellow onion -diced

  • 1 pound 80% lean ground beef

  • 2 tbsp TQM Guajillo Tango Lime Spice

  • 2 tbsps ground cumin

  • 2 tbsps granulated sugar

  • 2 tbsps tomato paste

  • 4 cloves of garlic minced

  • 1 1/2 tsps salt

  • 1/2 tsp ground black pepper

  • 1 tsp dried oregano

  • 1 1/2 cups beef broth

  • 1 (15 oz.) can petite diced tomatoes

  • 1 (16 oz.) can red kidney beans, drained.

  • 1 (8 oz.) can tomato sauce


  • In a large heavy bottom pot, heat olive oil and add the onion. Cook for 3 minutes, stirring occasionally.

  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

  • Mix in TQM Guajillo Tango Lime Spice, cumin, sugar, tomato paste, garlic, oregano, salt, pepper, and s

  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce stirring well after each addition.

  • Bring the ingredients to a slow boil, then, reduce the heat to low and gently simmer the chili, uncovered, for 20 minutes, stirring occasionally.

  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Garnish with chopped scallions and/or shredded mild cheddar and sour cream.



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