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.
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
TEX-MEX CHILI
Chili purists may scorn the inclusion of onions, beer, and unsweetened chocolate, but they give this chili an unbelievable depth of flavor. Toasting and grinding your spices fresh is an important step for bringing out their fullest falvor.
Provided by Ben Berryhill
Categories Main Course
Yield Yields 5 cups.
Number Of Ingredients 16
Steps:
- Heat a small, heavy skillet over medium-high heat. Add the cumin and coriander and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano, if using (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.
- In a large, heavy-based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.
- To the same skillet, add the onion, garlic, jalapeños, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate, and water or stock. Simmer until the meat is fork-tender, about 1-1/2 hours. Remove the whole chiles before serving.
Nutrition Facts : ServingSize four., Calories 750 kcal, Fat 280 kcal, SaturatedFat 12 g, TransFat 31 g, Carbohydrate 32 g, Fiber 7 g, Protein 80 g, Cholesterol 235 mg, Sodium 230 mg, UnsaturatedFat 19 g
TEX-MEX ENCHILADAS
These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.
Provided by SHCMEOW
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
- Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g
TEXAS CHILI
Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings (about 8 cups)
Number Of Ingredients 17
Steps:
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams
SUNNY'S TEX-MEX CHILI MAC SKILLET
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
TEX-MEX CHILI (CROCK POT)
Our favorite crock pot chili...smells great while cooking too. And like most chili, it's even better re-heated.
Provided by Amy F.
Categories Beans
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and garlic until brown, drain well.
- Stir in chili powder and cumin, cook 2 minutes more.
- In crock pot, combine beans, celery, onion, peppers.
- Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
- Stir in meat mixture.
- Cover and cook on low 10-12 hours or high 4-5 hours.
More about "tex mex chili recipes"
TEX-MEX CHILI - PATI JINICH
From patijinich.com
5/5 (10)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.
TEX-MEX CHILI RECIPE | MYRECIPES
From myrecipes.com
AWARD-WINNING TEX MEX CHILI RECIPE | KISS EXPEDITION
From kissexpedition.com
TEX-MEX BEEF CHILI CASSEROLE | THRIFTY FOODS RECIPES
From thriftyfoods.com
BEST EVER ENCHILADA SAUCE RECIPE (TEX MEX CHILI GRAVY)
From houseofyumm.com
TEX-MEX SORGHUM CHILI - AMERICAN INSTITUTE FOR CANCER …
From aicr.org
TEX-MEX CHILI - THE WASHINGTON POST
From washingtonpost.com
TEX-MEX CORN CHIP CHILI | RACHAEL RAY IN SEASON
From rachaelraymag.com
TEX-MEX CHICKEN CHILI WITH LIME RECIPE | MYRECIPES
From myrecipes.com
SOUTHWEST TEX MEX CHILI - MANDY IN THE MAKING
From mandyinthemaking.com
TEX MEX STYLE VENISON CHILI | EMERILS.COM
From emerils.com
DELICIOUS TEX-MEX CHILI - HOT ROD'S RECIPES
From hotrodsrecipes.com
TEX-MEX CHILI CON QUESO - STREETSMART KITCHEN
From streetsmartkitchen.com
TEX-MEX PORK CHILI WITH CHEDDAR TORTILLA DIPPERS RECIPE - HOME …
From homechef.com
CHIPOTLE TEX MEX CHILI | RECIPE - KELLOGG'S
From kelloggs.ca
5-INGREDIENT SLOW COOKER TEX-MEX CHILI - MAPLE LEAF
From mapleleaf.ca
34 LEFTOVER CHILI RECIPES [TEX-MEX & MORE]
From smarterhomemaker.com
TEX MEX STYLE CHILI - THE GOURMET FARM GIRL
From thegourmetfarmgirl.com
TEX MEX CHILI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
TEX-MEX VEGETARIAN CHILI | BETTER HOMES & GARDENS
From bhg.com
TEX MEX ENCHILADAS WITH CHILI GRAVY - FLAVOR MOSAIC
From flavormosaic.com
TEX-MEX | BAREFOOT CONTESSA: MODERN COMFORT FOOD | FOOD NETWORK
From foodnetwork.com
8 ESSENTIAL TEX-MEX DISHES - SERIOUS EATS
From seriouseats.com
SOUTHWESTERN DIP – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
30 BEST TEX-MEX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
INSTANT POT CHILI RECIPE (TEX-MEX STYLE) - EASY AND DELISH
From easyanddelish.com
MCCORMICK® TEX-MEX CHILI SEASONING MIX | MCCORMICK
From mccormick.com
33 TASTY TEX-MEX RECIPES TO BRING THE FIESTA TO YOUR FAMILY
From southernliving.com
TEX-MEX CHILI – TRUE CITRUS
From truelemon.com
CROCK POT TEX-MEX CHICKEN CHILI - FLOUR ON MY FACE
From flouronmyface.com
TEX MEX CHILI RECIPE | RECIPELAND
From recipeland.com
ONE POT TEX MEX CHICKEN CHILI RECIPE - EASY ONE POT MEAL
From eatingonadime.com
TEX MEX CLASSIC CHILI | CLUB HOUSE FOR CHEFS
From clubhouseforchefs.ca
SLOW COOKER SOUTHWEST CHILI - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
10 ESSENTIAL CHILE PEPPERS FOR MAKING MEXICAN AND TEX-MEX RECIPES
From allrecipes.com
HELLOFRESH TEX MEX PASTE COPYCAT RECIPE - COOKS DREAM
From cooksdream.com
A TRUE, AUTHENTIC TEXAS CHILI RECIPE | HOMESICK TEXAN
From homesicktexan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beans #beef #chili #dietary #comfort-food #ground-beef #meat #taste-mood
You'll also love