Real Recipes From Real Home Cooks ®

tanya's tex-mex chili

(3 ratings)
Blue Ribbon Recipe by
Tanya Strayhorn
Beebe, AR

Easy and a family favorite!!!

Blue Ribbon Recipe

One of the secrets to a good chili is cooking it on low and for a long time. This chili recipe is so easy because once the beef is browned everything is dumped into the slow cooker. As it simmers the magic happens. This is a delicious, basic chili recipe. It only requires a few seasoning packets and it's full of flavor. Great for the colder months or even while watching football. We opted to serve this with Fritos, cheese, sour cream, and olives... so good!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For tanya's tex-mex chili

  • 2 1/2 lb
    lean ground beef
  • 1 lg
  • 2 Tbsp
    chopped garlic
  • 1 can
    Rotel, drained (optional ingredient)
  • 1 can
    tomato sauce (29 oz)
  • 1 can
    black beans (15 oz)
  • 1 can
    chili beans (15 oz)
  • 1 pkg
    taco seasoning mix (Taco Bell preferred)
  • 1 pkg
    chili seasoning mix (McCormicks preferred-regular not hot!)
  • 2-4 c
    chicken stock (to desired consistency)
  • toppings: shredded cheese, sliced black olives, sour cream, & green onions
  • Fritos

How To Make tanya's tex-mex chili

  • Browning ground beef with onions and garlic.
    Brown ground beef with onion and garlic. Drain.
  • Meat mixture, tomato sauce, both beans, Roel, and seasoning packets added to slow cooker.
    In large Crock Pot, combine meat mixture, tomato sauce, both beans, Roel, and seasoning packets.
  • Chicken broth stirred in.
    Stir in desired amount of chicken broth.
  • Tex-Mex Chili cooking in the Crock Pot.
    Cook on low for 8 hours.
  • Tex-Mex chili with melting sour cream and cheese.
    Serve over Fritos, top with your choice of sour cream, shredded cheese, green onions & black olives!