Tex Mex Chili Recipes

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.

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.

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.

Steps:

• Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
• Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally.
• Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally.
• Add tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
• Serve topped with shredded cheese, sour cream, chopped tomatoes or cilantro.

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.

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.

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.

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.