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Hearty Tex-Mex Chili

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
9 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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.
© Taste of Home 2013

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Hearty Tex-Mex Chili (continued)

Nutrition 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.
© Taste of Home 2013