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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
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Nutritional Facts 1 cup equals 281 calories, 11 g fat (4 g saturated fat), 51 mg cholesterol, 1,115 mg sodium, 25 g carbohydrate, 8 g fiber, 21 g protein.
Originally published as Tex-Mex Chili in Country Woman February/March 2011, p37
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Reviewed on Feb. 05, 2012 by Christa47355
I recently made this for co-workers, was told I can make it anytime I wanted. I couldn't find the ranch style beans, so I improvised by using a can of pinto beans and ranch salad dressing.
Reviewed on Oct. 18, 2011 by KrisTX
This chili is hearty and warm. Even my picky kids like this recipe. I used the hot and spicy V8 instead of the regular and it was excellent.
Reviewed on Sep. 01, 2011 by Mrs. Bowling
I've never been a big chili fan but my husband loves it so I decided to try this recipe. It was amazing! I changed it some (beef broth instead of V8 because I hate V8) and next time I make it I will probably add less cumin, but it was wonderful!
Reviewed on Apr. 03, 2011 by autumnjewel
Oh wow! This is the best chili I've ever made. I substituted the V8 juice for my own canned tomato juice and my own canned stewed tomatoes. I couldn't find the Ranch style pinto beans in seasoned tomato sauce so I used butter beans in its place. The recipe was so delicious. I'll be making this again and again. Thank you Martha B. Hook for sharing your wonderful recipe.
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