Tex Mex Chili Beans Recipes

TEX-MEX CHILI

Tex-Mex Chili image

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

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
2 teaspoons cumin
6 ounces tomato paste
22 ounces chili beans
15 1/2 ounces diced tomatoes
7 ounces chopped green chilies
1 (12 ounce) can beer (or beef broth or water)
salt and pepper
chopped raw onion
grated cheddar cheese
sour cream

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

Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories Dinner Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

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

Hearty Tex-Mex Chili image

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

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
5 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup V8 juice
1/4 cup brewed coffee
2 envelopes chili seasoning
1 can (16 ounces) refried beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 tablespoons ground cumin
2 tablespoons chili powder
1/4 teaspoon lemon juice

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.

TEX-MEX TWO BEAN CHILI

Tex-Mex Two Bean Chili image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

Provided by PSU Lioness

Categories Tex Mex

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
1 cup green pepper, chopped
2 large garlic cloves, pressed
1 lb lean stew meat, cut into 1/2-inch cubes
1/2 lb loose hot Italian sausage
1 (15 ounce) can tomato puree
1 (14 1/2 ounce) can beef broth
1 1/4 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chilies
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1/8 teaspoon cayenne pepper (optional)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
Mix in beans. Cover and simmer and additional 30 minutes.

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