Tex Mex Style Chili Recipes

HEARTY TEX-MEX CHILI

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.

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.

TASTY TEX-MEX STYLE CHILI

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.

TANYA'S TEX-MEX CHILI

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!

TEX MEX CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally.
• Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally.
• Add tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
• Serve topped with shredded cheese, sour cream, chopped tomatoes or cilantro.

TEX-MEX CHILI

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.

TEX-MEX STYLE CHILI

Steps:

• brown the meat in a large stock pot. drain off half the fat. add salt, pepper, cayenne, chili powder, paprika, cumin, onions and garlic. when onions are cooked, add tomatoes and juice. cook until chili is thickened. add beans and cook an additional 10 minutes.

TEX-MEX CORN CHIP CHILI

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.