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.
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
HEARTY TEX-MEX CHILI
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
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 BAKED POTATOES WITH CHILI
I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey.
Provided by rpgaymer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
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 CHILE CON QUESO
I've come across various recipes for chile con queso in my time, and aside from the tried and true method which entails a pound of Velveeta, a can of extra hot Rotel, and a can of black beans heated until the orange stuff melts (for which I must confess a weekness), this one works about the best. Fans of French cooking will recognize immediately that it's simply a jazzed up rendition of a bechamel sauce and they'd be right, except that this stuff is so much more than the sum of its parts. Before we get started, a few notes: The whole idea is to produce a cheese dip/sauce that's both smoky and spicy, so I personally recommend using chipotles that have been dried and bagged as opposed to the ones canned in adobo sauce (which are fine, but what you'll really be doing is adding adobo flavor to your queso, which will markedly change its character). Before you add them to the queso, you should do one of the following to your chipotles if using dried ones: A) Stem them and either whack them in a blender or food processor until they're basically powder or grind them to a pulp with a mortar and pestle (of course, you can seed and de-vein them if a mild dip is what you're after). B) Bring some water (the volume of water isn't critical as long as you have enough to cover the chipotles) to a boil and remove from heat. Drop in your chiles, using a plate or some other improvised kitchen implement to keep them submerged, and let soak for around 15 minutes before stemming, seeding and de-veining (if desired) and chopping. This will soften them up so they're easier to work with, and also has the benefit of muting some of the heat. Unfortunately, it does the same to the smokey flavor as well. If you're using jalapeños, I'd recommend roasting them either in a broiler or on your range top until the skin is blackened. Remove the skin, stem, seeds and vein (again, for a milder dip), chop, and use as indicated. Finally, I recommend going with either asadero or an extra sharp white cheddar. Monterrey jack works great because it melts really well, but it's so mild in flavor that it takes a back seat to the other ingredients. What we want is first and foremost a cheese dip, so a more piquant cheese like the ones mentioned above is probably best.
Provided by Nevin L.
Categories Cheese
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
- Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
- Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
- Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
- Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
- Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
TEX-MEX CHILI
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
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
TEX MEX TURKEY CHILI
A twist on traditional chili made with ground turkey, sweet corn and black beans mixed with Rotel tomatoes and green chilies. Serve in a bowl or scooped with tortilla chips, my Tex Mex Turkey Chili will satisfy your appetite with healthy ingredients.
Provided by The Hot Mess Kitchen
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 382.7, Fat 7.8, SaturatedFat 1.9, Cholesterol 52.2, Sodium 1002.4, Carbohydrate 55.9, Fiber 11.6, Sugar 4.3, Protein 28.6
TEX-MEX CHILI MAC
This is a great casual dinner served with cornbread and beer. Be sure and offer chopped cilantro, diced red onions, and sour cream as toppings. For more flavor you can sub chilis in adobo for the Rotel tomatoes. Any small pasta noodle will do like elbow or penne. For the cheese, I like a mixture of extra-sharp cheddar and pepper jack.
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
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.
TEX-MEX WHITE CHILI
This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe from website: http://recipes.splenda.com Turn heads with this White Chili recipe at your next chili cook-off. It's a Texas favorite inspired by it's neighbor, Mexico. We've swapped red tomatoes for green tomatillos, and sugar for splenda (you may use...
Provided by Baby Kato
Categories Chili
Time 55m
Number Of Ingredients 14
Steps:
- 1. Sauté onion, garlic, tomatillos and olive oil in a 4-quart saucepan until onions become translucent. About 5-10 minutes
- 2. Add chicken broth to saucepan and bring to boil
- 3. Mix in ground pepper and SPLENDA® No Calorie Sweetener.
- 4. Stir in white beans, green chilies, green hot pepper sauce, corn, and chicken.
- 5. Bring to a boil and reduce heat. Simmer for 30 minutes.
- 6. Season to taste. Top with fresh cilantro.
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TEX-MEX CHILI - PATI JINICH
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4.8/5 (11)Category Main CourseCuisine American, MexicanTotal Time 1 hr 25 mins
- In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
- Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
- Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
- Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.
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