Best Tex Mex Chili Recipes

TEX-MEX CHILI

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.

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.

HEARTY TEX-MEX CHILI SOUP

Steps:

• Combine all ingredients in a large saucepan and bring to a boil.
• Reduce heat to low; cook for 20 to 25 minutes.

MEXICAN CHILI CHEESE DIP (TEX-MEX)

Steps:

• In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
• Add Hormel Chili and refried beans.
• When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.

SUNNY'S TEX-MEX CHILI MAC SKILLET

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

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

Steps:

• Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
• 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.
• Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

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

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.

HEALTHY TURKEY TEX MEX CHILI

Steps:

• Put black beans in a large pot with water water to cover; bring to a boil. Reduce heat to medium-low and cook at a simmer until tender, 30 to 40 minutes; drain. Return beans to the pot.
• Heat olive oil in a large cast-iron skillet over medium heat. Cook and stir turkey in the hot oil until completely browned, about 10 minutes; add sweet onion and continue cooking and stirring until the onion is translucent, about 10 minutes more. Add to the black beans.
• Stir tomatoes, corn kernels, maple syrup, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chile powder, cayenne pepper, and sea salt into the black bean mixture; bring to a simmer and cook until heated through, 15 to 20 minutes. Top servings of chili with yogurt and green onions.

TEX-MEX CHILI (CROCK POT)

Steps:

• Brown beef and garlic until brown, drain well.
• Stir in chili powder and cumin, cook 2 minutes more.
• In crock pot, combine beans, celery, onion, peppers.
• Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
• Stir in meat mixture.
• Cover and cook on low 10-12 hours or high 4-5 hours.

BEAN & CHEESE BURRITOS W/ TEX-MEX CHILI SAUCE

Steps:

• Preheat oven to 350F.
• Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
• Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
• Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
• To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
• Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
• Pour sauce over burritos and top with 1/4 c cheese.
• Bake 25-30 minutes.
• Remove from oven and pile on the desired toppings.
• Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
• And don't forget the forks!

TEX MEX CHILI GRAVY RECIPE - (4.1/5)

Steps:

• Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.

CHILI-LIME FISH FRY WITH TEX-MEX PEPERONATA

Steps:

• To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper. Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
• Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
• Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

TEX MEX CHILI AND CORNBREAD WAFFLES

Steps:

• 1. CHILI: Slice grilled steak into thin bite size pieces; set aside. Saute onion, bell pepper and jalapeno in oil over medium heat until slightly tender; add steak and heat. Add remaining ingredients and heat through.
• 2. CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
• 3. Add wet ingredients to dry and stir until moistened.
• 4. Bake in a preheated waffle iron until crisp and browned.
• 5. Serve with your favorite toppings.

TEX-MEX BAKED POTATOES WITH CHILI

Steps:

• Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
• Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
• Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
• Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
• Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.

TEX-MEX CORN CHIP CHILI

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

TANYA'S TEX-MEX CHILI

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!

TEX-MEX CHILI BEANS

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!

TEX-MEX TWO BEAN CHILI

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 CHEESY CHILI DIP

Steps:

• 1. heat oven to 375 degree's. Spread the re fried beans In a square baking dish. Mix the softened cream cheese with the Jalapeno pepper. Spread evenly over the re fried beans.
• 2. Mix the chili,salsa,and corn together. Heat in microwave on high for 2 minutes. Spread chili mixture over the cream cheese mixture.
• 3. Top with the Mexican cheese and black olives. Bake for 20-30 minutes,or until bubbly and cheese is melted.
• 4. Serve with Tortilla chips and sour cream!

TEX-MEX CHILI MAC

Steps:

• Brown the ground meat and set aside.
• Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
• Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
• Stir well and cook 2 minutes.
• Add the beer and lower the heat to a low simmer.
• Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
• Preheat your oven to 350 degrees.
• Cook the pasta according to package directions until al dente, drain and set aside.
• Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
• Toss the pasta with the sauce.
• Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
• Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
• Bake for about 45 minutes, or until hot, browning and bubbly.