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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


  • 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


  • 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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Lyin User ID: 7694386 236919
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)."

j2squared User ID: 8580482 235354
Reviewed Oct. 21, 2015

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

pajamaangel User ID: 1603339 178961
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."

lindsay8582 User ID: 5752325 117035
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."

sherry1345 User ID: 6072979 194903
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."

pickup2 User ID: 4287987 191540
Reviewed Nov. 8, 2012

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

KathleenMoran User ID: 6107535 212496
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."

Christa47355 User ID: 1164600 132851
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."

KrisTX User ID: 4381566 191539
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."

Mrs. Bowling User ID: 3315214 132850
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!"

autumnjewel User ID: 2634948 191532
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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