Tasty Tex Mex Style Chili Recipes
TEX-MEX CHILI
A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!
Provided by Charmie777
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in oil.
- Add ground beef and brown. Drain.
- Add taco seasoning and cumin. Mix well.
- Add remaining ingredients, salt and pepper to taste.
- Cook 20-30 minutes.
- Serve hot with garnishes of your choice.
- NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.
Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
HEARTY TEX-MEX CHILI
I dreamed up this hearty chili with a Tex-Mex twist 25 years ago. It's still everyone's favorite and the go-to recipe in our family cookbook.-Martha B. Hook, Dallas, Texas
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.
Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 1115mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.
TANYA'S TEX-MEX CHILI
One of the secrets to a good chili is cooking it on low and a long time. This chili recipe is so easy because once the beef is browned everything is dumped into the slow cooker. As it simmers the magic happens. This is a delicious, basic chili recipe. It only requires a few seasoning packets and it's full of flavor. Great for the...
Provided by Tanya Strayhorn
Categories Chili
Time 8h30m
Number Of Ingredients 12
Steps:
- 1. Brown ground beef with onion and garlic. Drain.
- 2. In large Crock Pot, combine meat mixture, tomato sauce, both beans, Roel, and seasoning packets.
- 3. Stir in desired amount of chicken broth.
- 4. Cook on low for 8 hours.
- 5. Serve over Fritos, top with your choice of sour cream, shredded cheese, green onions & black olives!
TASTY TEX-MEX STYLE CHILI
This makes a delicious chili. Perfect on a cold Fall night. In the picture I've used ground turkey instead of beef.
Provided by Amy H. @Meave
Categories Beef
Number Of Ingredients 14
Steps:
- In Dutch oven, brown ground beef with onion, chilies and garlic. Drain off excess grease.
- Add remaining ingredients and stir to blend. Bring just to a boil then reduce heat and simmer for 1 hour.
- Thicken by slowly sprinkling and stirring in around 1/4 cup white corn meal. This measurement is not precise, so use a bit more or less if needed.
- Ladle into bowls and garnish with crushed Fritos corn chips or crackers, shredded cheese, sour cream and green onion if desired.
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DELICIOUS TEX-MEX CHILI - HOT ROD'S RECIPES
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5/5 (3)Total Time 2 hrs 15 minsCategory Main CourseCalories 268 per serving
- Cook bacon in 5-quart Dutch oven over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels.
- Add half of beef to bacon drippings and cook until lightly browned. Remove beef to a plate and repeat with remaining beef.
- Return beef and bacon to Dutch oven. Add the chili powder, cumin, salt, red pepper, hot sauce and beef broth. Mix till combined. Bring to a boil over high heat.
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4.7/5 (14)Category Main CourseCuisine American, MexicanTotal Time 1 hr 25 mins
- In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
- Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
- Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
- Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.
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