Texican Chili
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Reviews
Texians would be the name used by early Texans. Texican is new to me. I, too, am from Texas and this dish might indeed be called Mexican or Tex-Mex hence the term "Texican". Ours is a Mexican family. Mexican food is really very simple and the ingredients in this recipe may easily be found in both Mexican and Tex-Mex homes today and traditionally. The only thing making it more Tex-Mex, I suppose, are the tomato products but they are just perfect for soup but not enchilada sauce or Mexican rice. Tex-Mex chili is not usually made with beans but Mexican chili is. So, I think Texican is a good word to describe it. Lovely recipe and I will love making it but will leave out the beans for hubby.
Good recipe! I use ground turkey instead of beef and cilantro instead of parsley. Very tasty!
I love this recipe, I like to add a little something with red pepper flakes and hot sauce sometimes as well.
No comment left
No comment left
Good recipe, but being a Texan I have to say....This is neither Texan or Mexican, much less a mixture of the two.
I made this recipe out of my "best loved recipes" cookbook and I loved it! So did our 4 year old son. My husband ate it and said it was good, but he prefers the flavor of "normal ground beef chili" LOL... his words, not mine. I will be using this as my go to chili recipe now.
Good recipe. I don't know why "hunters" loving it would make a difference one way or the other, but tasty recipe nonetheless.
Good recipe! The meat is so tender after being in the crockpot all day.
With a food processor, the bulk of the prep time is spent cooking the meat. Really easy n very tasty. My husband suggested adding some red pepper flakes for a bit of a kick.