Tex Mex Chili Beans Recipes

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TEX-MEX CHILI



Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

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
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

  • In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , 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 toppings as desired. 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. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

TEX-MEX TWO BEAN CHILI



Tex-Mex Two Bean Chili image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

Provided by PSU Lioness

Categories     Tex Mex

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 cup onion, chopped
1 cup green pepper, chopped
2 large garlic cloves, pressed
1 lb lean stew meat, cut into 1/2-inch cubes
1/2 lb loose hot Italian sausage
1 (15 ounce) can tomato puree
1 (14 1/2 ounce) can beef broth
1 1/4 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chilies
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1/8 teaspoon cayenne pepper (optional)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

  • In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
  • Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
  • Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
  • Mix in beans. Cover and simmer and additional 30 minutes.

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH



Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash image

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6-8 Servings

Number Of Ingredients 14

1/4 cup Mazola® Corn Oil
1 pound ground turkey
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chicken flavor bouillon powder (jar) OR tomato flavor bouillon packets
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexi-corn, drained
1 bag (12 ounces) frozen diced butternut squash, thawed
1 can (28 ounces) crushed tomatoes OR tomato sauce
1 cup water
1/3 cup ketchup
Garnishes: shredded Mexican cheese, fresh cilantro, lime wedges and avocado slice

Steps:

  • 1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

TEX-MEX CHILI BEANS



Tex-Mex Chili Beans image

Grab a piece of cornbread and dig in!

Provided by Bobbi Jo Lathan

Categories     Vegetables

Time 1h25m

Number Of Ingredients 14

1 bag of dried pinto beans
1 can(s) whole tomatoes (in sauce)
1 smoked hamhock
2 Tbsp extra virgin olive oil
4 fresh cloves of garlic (chopped)
1 fresh yellow onion (chopped)
1 1/4 Tbsp granulated garlic (not garlic salt)
2 1/2 Tbsp ground cumin
2 tsp kosher salt
1 Tbsp ground black pepper
1 tsp cayenne pepper
2 tsp chili powder
1 jalepeno pepper (deseeded & chopped)
2 Tbsp white vinegar

Steps:

  • 1. Soak them beans in a big pot of water overnight. Next morning, pour the water off the beans into a colander. In the pot you're gonna cook them beans in, add the olive oil and sauté the onions and garlic. Add the tomatoes, the beans and all the rest of the ingredients. (Is this easy, or what?) Cover in water and cook at medium heat for about an hour or so. The beans should be soft and the juice should have cooked down a bit. If the beans are still a bit hard,and it seems to need more water, say, after 40 minutes or so, add a cup or two and let that cook down some. And, honey, you got yourself some tasty chili beans!
  • 2. NOTE: When I make my Tex-Mex Chili, I start with this bean recipe. Then,in a fry pan, I brown 1 or 2 lbs. of ground round, add a teaspoon of all the spices I used in my beans, pour off any excess grease and set aside a minute. THEN: get a saucepan, pour some of that juice (1 cup or so) from the beans into a separate pot/let it boil up/ add a tablespoon of flour (or a little more if it's not thick)/whisk it til it's like a thick gravy/pour the gravy into the meat mixture/ then add the meat mix all into the beans/stir it up/let cook for another 15 minutes or so...and you got yourself some great Tex-Mex Chili! Stick it in a big bowl/top with guacamole, a spoon of picante sauce,sour cream blob, fresh chopped cilantro, and a couple of corn chips and grated cheddar cheese...and you'll be the kitchen queen, for sure!

HEARTY TEX-MEX CHILI



Hearty Tex-Mex Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 9 servings.

Number Of Ingredients 13

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

Steps:

  • 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., 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 : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 1115mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.

TEX-MEX CHILI



Tex-Mex Chili image

A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!

Provided by Charmie777

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
2 teaspoons cumin
6 ounces tomato paste
22 ounces chili beans
15 1/2 ounces diced tomatoes
7 ounces chopped green chilies
1 (12 ounce) can beer (or beef broth or water)
salt and pepper
chopped raw onion
grated cheddar cheese
sour cream

Steps:

  • Saute onions and garlic in oil.
  • Add ground beef and brown. Drain.
  • Add taco seasoning and cumin. Mix well.
  • Add remaining ingredients, salt and pepper to taste.
  • Cook 20-30 minutes.
  • Serve hot with garnishes of your choice.
  • NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6

TANYA'S TEX-MEX CHILI



Tanya's Tex-Mex Chili image

One of the secrets to a good chili is cooking it on low and a long time. This chili recipe is so easy because once the beef is browned everything is dumped into the slow cooker. As it simmers the magic happens. This is a delicious, basic chili recipe. It only requires a few seasoning packets and it's full of flavor. Great for the...

Provided by Tanya Strayhorn

Categories     Chili

Time 8h30m

Number Of Ingredients 12

2 1/2 lb lean ground beef
1 large onion
2 Tbsp chopped garlic
1 can(s) Rrotel, drained (optional ingredient)
1 can(s) tomato sauce (29 oz)
1 can(s) black beans (15 oz)
1 can(s) chili beans (15 oz)
1 pkg taco seasoning mix (Taco Bell preferred)
1 pkg chili seasoning mix (McCormicks preferred-regular not hot!)
2-4 c chicken stock (to desired consistency)
toppings: shredded cheese, sliced black olives, sour cream, & green onions
Fritos

Steps:

  • 1. Brown ground beef with onion and garlic. Drain.
  • 2. In large Crock Pot, combine meat mixture, tomato sauce, both beans, Roel, and seasoning packets.
  • 3. Stir in desired amount of chicken broth.
  • 4. Cook on low for 8 hours.
  • 5. Serve over Fritos, top with your choice of sour cream, shredded cheese, green onions & black olives!

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