Hearty Tex-Mex Chili
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
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
Reviews
It is clear the editor who added this recipe and the author who wrote it using Texas in the name are NOT AT ALL from Texas. This does not belong in any Texas recipe collection; you SHOULD know.
Texas chili does not have beans in it. Must not be a true Texan. Otherwise chili is just so so!
There are no beans in Texas chili.
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).
This is my families favorite chili recipe. DELICIOUS!
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.
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.
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.
Delicious! Thats all I have to say, unless a thanks to Martha & TOH! Carolyn
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.