TEX-MEX CHILI BEANS
Grab a piece of cornbread and dig in!
Provided by Bobbi Jo Lathan
Categories Vegetables
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Soak them beans in a big pot of water overnight. Next morning, pour the water off the beans into a colander. In the pot you're gonna cook them beans in, add the olive oil and sauté the onions and garlic. Add the tomatoes, the beans and all the rest of the ingredients. (Is this easy, or what?) Cover in water and cook at medium heat for about an hour or so. The beans should be soft and the juice should have cooked down a bit. If the beans are still a bit hard,and it seems to need more water, say, after 40 minutes or so, add a cup or two and let that cook down some. And, honey, you got yourself some tasty chili beans!
- 2. NOTE: When I make my Tex-Mex Chili, I start with this bean recipe. Then,in a fry pan, I brown 1 or 2 lbs. of ground round, add a teaspoon of all the spices I used in my beans, pour off any excess grease and set aside a minute. THEN: get a saucepan, pour some of that juice (1 cup or so) from the beans into a separate pot/let it boil up/ add a tablespoon of flour (or a little more if it's not thick)/whisk it til it's like a thick gravy/pour the gravy into the meat mixture/ then add the meat mix all into the beans/stir it up/let cook for another 15 minutes or so...and you got yourself some great Tex-Mex Chili! Stick it in a big bowl/top with guacamole, a spoon of picante sauce,sour cream blob, fresh chopped cilantro, and a couple of corn chips and grated cheddar cheese...and you'll be the kitchen queen, for sure!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alexia Blackburn
[email protected]This chili is the perfect comfort food. It's hearty, filling, and so flavorful. I love serving it with a side of cornbread or a grilled cheese sandwich.
X X X
[email protected]This chili is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so it's nice to have a recipe that I can use them in.
OLUBUNMI MORAKINYO
[email protected]I'm not a big fan of beans, but I really enjoyed this chili. The beans were cooked perfectly and the sauce was very flavorful.
dremesh shrestha
[email protected]This chili is a little too spicy for my taste, but it's still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Mariam Hamid
[email protected]I followed the recipe exactly and the chili turned out great. I especially liked the addition of corn and black beans.
SuSanTo Sharma
[email protected]This chili is so flavorful and satisfying. I love the combination of beans, tomatoes, and spices. It's perfect for a cold winter day.
Tyler Mendoza
[email protected]I've made this chili several times now and it's always a crowd-pleaser. It's perfect for a potluck or a casual dinner party.
Bawa Jee
[email protected]This is the easiest chili recipe I've ever tried. I just threw everything in my slow cooker and let it cook all day. It was so delicious and hearty, and my whole family loved it.
Tahir afridi
[email protected]The Tex-Mex flavors in this chili are amazing. The cumin, chili powder, and cayenne pepper really shine through. I served it with sour cream, shredded cheese, and diced avocado, and it was perfect.
Juber Ahmod
[email protected]This chili was a hit with my family! The beans were cooked perfectly and the sauce had just the right amount of spice. We'll definitely be making this again.