Tex Mex Chili With A Cincinnati Twist Recipes

HEARTY TEX-MEX CHILI

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.

TEX-MEX CHILI

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.

TEX-MEX CHILI

Steps:

• Heat a small, heavy skillet over medium-high heat. Add the cumin and coriander and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano, if using (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.
• In a large, heavy-based skillet, Dutch oven, or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil to the pan as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.
• To the same skillet, add the onion, garlic, jalapeños, masa harina, pasilla powder, the toasted ground cumin and coriander, and toasted (or dried) oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate, and water or stock. Simmer until the meat is fork-tender, about 1-1/2 hours. Remove the whole chiles before serving.

TEX-MEX CHILI WITH A CINCINNATI TWIST

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt. , Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans, kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno. , Cover and cook on low for 6-8 hours or until heated through. Serve over spaghetti. Garnish with toppings of your choice.

TEX MEX TURKEY CHILI

Steps:

• Heat skillet to medium-high heat and spray with non-stick cooking spray.
• Brown ground turkey, stir occasionally to ensure it cooks evenly.
• Remove from skillet, putting directly in to Crockpot.
• Open and drain cans of corn and black beans.
• Open Rotel cans, keep juice in can.
• Put canned ingredients in Crockpot with browned turkey and mix well.
• In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
• Cook on low in Crockpot for 2 hours and then serve.
• Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!