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Tex-Mex–Style Chili
Recipes
Tex-Mex–Style Chili
8 servings
1 hour, 20 minutes total (Active 20 minutes)

Ingredients

  • 1 large yellow onion
  • 1 small jalapeño pepper
  • 5 cloves garlic
  • ¼ bunch fresh cilantro
  • 1 lb ground beef
  • 1 lb bulk hot (or mild) pork sausage
  • 2 (1.25 oz) packages Tex-Mex chili seasoning
  • 2 (16 oz) cans pinto beans
  • 1 (11 oz) can whole kernel corn with red and green bell peppers
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce

Steps

    1. Chop onion coarsely. Chop jalapeño finely, removing membranes and seeds if desired. Chop garlic and cilantro.
    2. Preheat large stockpot on medium 2–3 minutes. Add ground beef and sausage; brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain excess fat from pot.
    3. Return pot to heat; add onions, jalapeños, garlic, and chili seasoning. Cook 2–3 minutes, stirring occasionally, until vegetables are tender. Drain pinto beans and corn.
    4. Stir beans, corn, tomatoes (do not drain), and tomato sauce into pot. Bring chili to a boil, then reduce heat to low. Cover and simmer 1 hour.
    5. Stir in cilantro; serve with Cheddar and Jalapeño Cornbread on the side.
      6. Chef’s Tip: Serve chili with your favorite toppings, such as sour cream, shredded cheese, diced onions, and hot pepper sauce.

Amount per ⅛ recipe serving: Calories 480, Total Fat 30g, Sat Fat 10g, Trans Fat 0.5g, Chol 85mg, Sodium 1250mg, Total Carb 27g, Fiber 6g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 4%