Tex-Mex Chili

Total Time:Prep: 20 min. Cook: 6 hours

Recipe by Eric Hayes, Antioch, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 12, 2023

Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California

Can you freeze Tex-Mex Chili?

Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Garnish with toppings as desired.

TEST KITCHEN APPROVED

Tex-Mex Chili

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Yield:12 servings (about 4 quarts)
Prep:20 min
Cook:6 hours
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Ingredients

  • 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
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Directions

  1. 1
    In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker.
  2. 2
    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.

Nutrition Facts

1.333 cups: 334 calories, 9g fat (3g saturated fat), 70mg cholesterol, 1030mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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