[X]

Home > Recipes > Hearty Tex-Mex Chili

Hearty Tex-Mex Chili Recipe

Hearty Tex-Mex Chili Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Hearty Tex-Mex Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Tex-Mex Chili Recipe

Prep: 20 min. Cook: 4 hours

Yield: 9 Servings

20 240 260

Ingredients

1-1/2 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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

Directions

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. Yield: 9 servings.

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Hearty Tex-Mex Chili

Hearty Tex-Mex Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Nov. 08, 2012 by pickup2

Delicious! Thats all I have to say, unless a thanks to Martha & TOH! Carolyn

Reviewed on Oct. 20, 2012 by KathleenMoran

This recipe wasn't spicey enough. I guess we like chili that has zing to it! We each had a bowl of it and I threw out the rest. It wasn't worth eating.

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.