Tex Mex Chili With A Cincinnati Twist Recipes

HEARTY TEX-MEX CHILI

Hearty Tex-Mex Chili image

I dreamed up this hearty chili with a Tex-Mex twist 25 years ago. It's still everyone's favorite and the go-to recipe in our family cookbook.-Martha B. Hook, Dallas, Texas

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
5 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup V8 juice
1/4 cup brewed coffee
2 envelopes chili seasoning
1 can (16 ounces) refried beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 tablespoons ground cumin
2 tablespoons chili powder
1/4 teaspoon lemon juice

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.

Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 1115mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.

TEX-MEX CHILI

Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories Dinner Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

CINCINNATI CHILI

Cincinnati Chili image

This is not your typical Tex Mex chili. They do it differently in Ohio and this is pretty authentic Cincinnati chili. Adding cocoa, allspice, and cinnamon to typical chili spices sets this apart. It looks like your typical chili with meat and big chunks of onion, but after one bite you know the difference. At first, you taste the...

Provided by Linda P

Categories Chili

Time 1h40m

Number Of Ingredients 15

Ingredients

1 large onion chopped
1 lb extra-lean ground beef
1 clove garlic, minced
1 Tbsp chili powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp red (cayenne) pepper
1/2 tsp teaspoon salt
1 1/2 Tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 can(s) tomato sauce, (15 oz)
1 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1/2 c water
1 pkg uncooked dried spaghetti pasta (16 oz)

Steps:

1. In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked.
2. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate.
3. Add tomato sauce, Worcestershire sauce, cider vinegar, and water.
4. Reduce heat to low and simmer, uncovered, 1 1/2 hours.
5. Remove from heat.
6. Toppings (how Cincinnati eats chili): 2-Way = spaghetti w/chili
7. 3-Way = spaghetti, chili, shredded cheddar cheese on top
8. 4-Way = spaghetti, chili, onions or red kidney beans, shredded cheddar cheese on top
9. 5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

CHILI BEEF PASTA

Chili Beef Pasta image

Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. -Kristen Killian, Depew, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional

Steps:

In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 442mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

TEXAS CHILI

Texas Chili image

Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.

Provided by Jennifer Steinhauer

Categories dinner, main course

Time 2h30m

Yield 4 to 6 servings (about 8 cups)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
1/2 cup strong brewed coffee
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

Steps:

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams

TEX-MEX CHILI

Tex-Mex Chili image

A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!

Provided by Charmie777

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
2 teaspoons cumin
6 ounces tomato paste
22 ounces chili beans
15 1/2 ounces diced tomatoes
7 ounces chopped green chilies
1 (12 ounce) can beer (or beef broth or water)
salt and pepper
chopped raw onion
grated cheddar cheese
sour cream

Steps:

Saute onions and garlic in oil.
Add ground beef and brown. Drain.
Add taco seasoning and cumin. Mix well.
Add remaining ingredients, salt and pepper to taste.
Cook 20-30 minutes.
Serve hot with garnishes of your choice.
NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6

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