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Tex-Mex–Style Chili

Tex-Mex–Style Chili

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Cook Time 1 hour 20 minutes
Servings: 8
Calories: 480
Ingredients Method Notes

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

Method
 

  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.

Notes

    Serve chili with your favorite toppings, such as sour cream, shredded cheese, diced onions, and hot pepper sauce. ENJOY!