Hearty Tex-Mex Chili Recipe
Hearty Tex-Mex Chili Recipe photo by Taste of Home

Hearty Tex-Mex Chili Recipe

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4.5 11 12
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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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 9 servings


  • 1-1/2 pounds ground beef
  • 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

Nutritional Facts

1 cup: 281 calories, 11g fat (4g saturated fat), 51mg cholesterol, 1115mg sodium, 25g carbohydrate (5g sugars, 8g fiber), 21g protein


  1. 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.
  2. 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.
Originally published as Tex-Mex Chili in Country Woman February/March 2011, p37

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Reviewed Nov. 8, 2015

"Great base chili! I made alterations to make it healthier and it was superb! I added 1 chopped zucchini, 3 thinly slices carrots, reduced meat to 1lb and taco seasoning to 1 tablespoon. My husband, the meat lover raved over it (and didn't even mind the veggies)."

Reviewed Oct. 21, 2015

"This is my families favorite chili recipe. DELICIOUS!"

Reviewed Mar. 2, 2014

"This is pretty good. I didn't have the packets of chili seasoning so I created my own. Tasted delicious with a little cheese sprinkled on top and a dollop of sour cream."

Reviewed Feb. 21, 2014

"I made a few modifications and LOVED it, literally the best chili I have ever had. I used 2.25 lbs of ground beef, added 3 leftover corn cobs (corn cut off the cob), and some jalapeños for heat."

Reviewed Sep. 11, 2013

"I absolutely love this chili. When I make this again I have to leave out the diced tomatoes because of my picky husband. He said he liked it except for the tomatoes."

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