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Hearty and spicy, this is a man's chili for sure. You can also simmer on the stove—the longer, the better! —Eric Hayes, Antioch, California
Nutritional Facts 1-1/3 cups (calculated without cheese) equals 334 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 1,030 mg sodium, 31 g carbohydrate, 8 g fiber, 32 g protein.
Originally published as Tex-Mex Chili in Taste of Home December/January 2010, p26
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Reviewed on May. 13, 2012 by kaismia
What a great recipe I make this all the time quick and easy and the kids love it. And my favorite part is you can make it as spicy as you want and it still taste great.
Reviewed on Feb. 24, 2012 by Jackie939
LOved it and very simple to make
Reviewed on Jan. 31, 2012 by bchisholm04
Very easy slow-cooker chili recipe
Reviewed on Dec. 12, 2011 by dolzadell
My family loved this chili recipe. I didn't have to change a thing. I wanted to try and make chili and was looking for a good base to start with. Will as I said, perfect without improv.
Reviewed on Nov. 08, 2011 by Schmiedt
Outstanding recipe as is but I used fresh onion, garlic and diced jalapeno using the rib/seeds too. Definitely a crowd pleaser!
Reviewed on Oct. 05, 2011 by madcookingmama
Oops! Also added fresh garlic!!! :)
I made this chili for a chili cook-off at our church and I won the People's Choice Award with a trophy and all! I added my own home-made salsa verde for the salsa verde called for in the recipe. I sauteed onions instead of using dried minced onion. I also added some other spices like smoked paprika, onion powder, garlic powder and chipotle chili powder. And I used Mexican style stewed tomatoes in place of the plain diced tomatoes. It was AMAZING!!!
Reviewed on Oct. 03, 2011 by mmmchicken
Definitely best chili ever! I used fresh garlic and fresh onion, instead of dried minced garlic. I also used chili beans instead of kidney beans, and I added golden and white hominy. (Regular corn is good too)
Reviewed on Feb. 26, 2011 by joannhankins
How can you really call this Tex-Mex with Beans?
Reviewed on Dec. 15, 2010 by pearlrvr
Best chili we've tried so far. I used 3 pounds ground beef and added salt, pepper, and additional garlic powder as I browned it. I substituted 3/8 tsp garlic powder for the minced garlic and 1/2 can Rotel tomatoes with green chilies for the salsa verde. I omitted the chili powder (forgot to restock the spice rack), only used 1/4 tsp cayenne, added an extra 1 to 1 1/2 cups water, and simmered it on the stove for 1 1/2 hours instead of using the crock pot. I served it over medium shell pasta with sour cream and cheddar cheese. It was mild enough that my three toddlers had no issues with it. Definitely a keeper.
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© Reiman Media Group, LLC., 2012