Recipes
Tex-Mex–Style Chili
8 servings
1 hour, 20 minutes total (Active 20 minutes)
Shopping list
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
- Chop onion coarsely. Chop jalapeño finely, removing membranes and seeds if desired. Chop garlic and cilantro.
- 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.
- 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.
- 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.
- Stir in cilantro; serve with Cheddar and Jalapeño Cornbread on the side. 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%