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Hearty Tex-Mex Chili Recipe

Hearty Tex-Mex Chili 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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:9 servings

Ingredients

  • 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

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.

Nutritional Facts

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

Reviews for Hearty Tex-Mex Chili

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MY REVIEW
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)."

MY REVIEW
Reviewed Oct. 21, 2015

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

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."

MY REVIEW
Reviewed Feb. 5, 2012

"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."

MY REVIEW
Reviewed Oct. 18, 2011

"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."

MY REVIEW
Reviewed Sep. 1, 2011

"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!"

MY REVIEW
Reviewed Apr. 3, 2011

"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."

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