Tex-Mex Chili

Tex-mex Chili

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karol duncan


I never knew how to cook when I got married. So for many years I tasted food at resturaunts and tryed to make my own at home. It took me awhile, but I finally came up with this recipe after many attempts to get the right taste.


★★★★★ 2 votes

8 or more
25 Min
6 Hr
Stove Top


  • 4 lb
    93/7 ground beef
  • 3 can(s)
    14.5 ounce diced tomato's
  • 2 medium
  • 5 Tbsp
    chile powder(i use gebhardts from texas)
  • 3 Tbsp
    ground cumin powder
  • 6 tsp
    minced garlic prepared in jar or 6 fresh
  • 1or 2 medium
  • 1 bottle
  • 4 Tbsp
    canola oil

How to Make Tex-Mex Chili


  1. In large pot add oil and when it gets hot add the ground meat. Add onions and garlic. When meat is cooked add the canned tomatoes, chili powder, and cumin powder. Mix ingredients well. After mixture comes to a boil, lower heat to low to where it is lightly boiling. Stir this off and on. If there is not much juice, add beer. If necessary, you can add more beer if it seems to be to thick. You want the juice, especially if you make my Tex-Mex Cheese enchiladas.
  2. Add the chopped fine jalapeno after about an hour. If you want to use some Frank's bottled hot sauce instead add to your taste or don't add any peppers or sauce. Add any leftover pinto beans from the Frijolis Borachos about 2 cups about an hour before you are ready to eat or put on enchiladas.

Printable Recipe Card

About Tex-Mex Chili

Course/Dish: Beef Chili
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #homemade

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