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

Hearty Tex-Mex Chili Recipe

Publisher Photo
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

Ingredients

  • 1-1/2 pounds ground turkey or 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

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.

Directions

  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

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.

Reviews for Hearty Tex-Mex Chili

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 8, 2012

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

MY REVIEW
Reviewed Oct. 20, 2012

"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."

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