Hearty Tex-Mex Chili
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 9 servings.
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
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1-1/2 pounds ground beef
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1 medium onion, chopped
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5 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup water
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1 cup V8 juice
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1/4 cup brewed coffee
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2 envelopes chili seasoning
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1 can (16 ounces) refried beans
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1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
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2 tablespoons ground cumin
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2 tablespoons chili powder
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1/4 teaspoon lemon juice
Directions
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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.
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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.
Nutrition Facts
1 cup: 281 calories, 11g fat (4g saturated fat), 51mg cholesterol, 1115mg sodium, 25g carbohydrate (5g sugars, 8g fiber), 21g protein.
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