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Tex-Mex Chili Recipe

Tex-Mex Chili Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:12 servings


  • 3 pounds beef stew meat
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 3/4 cup salsa verde
  • 1 envelope chili seasoning
  • 2 teaspoons dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Shredded cheddar cheese and minced fresh cilantro


  • 1. In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker.
  • 2. Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro.
    Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).

Nutritional Facts

1-1/3 cup: 334 calories, 9g fat (3g saturated fat), 70mg cholesterol, 1030mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 32g protein

Reviews for Tex-Mex Chili

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Reviewed Oct. 31, 2014

"Made this for a food day at the school where I teach, evidently everyone loved it! I eat last lunch, so I didn't even get any! :( Will definitely have to make again so I get some!"

Reviewed Sep. 12, 2014

"I loved it. My husband said it is like a meal on its own.really really good."

Reviewed Feb. 18, 2014

"I love the real meat in this recipe! Much heartier than ground beef."

Reviewed Apr. 28, 2013

"This recipe was delicious. I used fresh garlic and onion. I also added the onion with the garlic to the skillet before putting everything in the crockpot. I added extra cayenne pepper for extra kick. I used beef braised ribs which was great!"

Reviewed Dec. 23, 2012

"Very easy and taste great"

Reviewed Nov. 30, 2012

"The best.. Making it for my son wrestling chili cook off.."

Reviewed May. 13, 2012

"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 Feb. 24, 2012

"LOved it and very simple to make"

Reviewed Jan. 31, 2012

"Very easy slow-cooker chili recipe"

Reviewed Dec. 12, 2011

"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 Nov. 8, 2011

"Outstanding recipe as is but I used fresh onion, garlic and diced jalapeno using the rib/seeds too. Definitely a crowd pleaser!"

Reviewed Oct. 5, 2011

"Oops! Also added fresh garlic!!! :)"

Reviewed Oct. 5, 2011

"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 Oct. 3, 2011

"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 Feb. 26, 2011

"How can you really call this Tex-Mex with Beans?"

Reviewed Dec. 15, 2010

"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."

Reviewed Dec. 9, 2010

"We love to hunt. So I used venison instead of stew meat in this recipe. IT WAS GREAT!!!"

Reviewed Nov. 14, 2010

"Like the other reviewer said, I made this for a crowd and not a serving was leftover after the social.

Highly recommend it for potlucks, large family or any other fall/winter get-together!"

Reviewed Jan. 2, 2010

"Followed the recipe exactly except that I simmered it on the stovetop for about 7 hours instead of using crock was delicious!!! Made it for company and family...everyone had seconds...will definitely make again!"

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