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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 kcal

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

Instructions
 

  • 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.

Notes

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