Recommendation to Homemade Tasty Tex-Mex Chili
Wishing to eat Tex-Mex Chili a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with useful instructions on producing a Tex-Mex Chili like a famous chef made.
We hope you got benefit from reading it, now let's go back to tex-mex chili recipe. You can cook tex-mex chili using 13 ingredients and 6 steps. Here is how you do it.
To prepare an extraordinary Tex-Mex Chili, below are the materials required:
- You need 10 oz of tomato juice.
- Use 10 oz of ground beef.
- Use 8 oz of black beans.
- You need 4 oz of corn.
- Prepare 1/4 cup of tomato.
- You need 1/8 cup of onion.
- You need 1 of jalepeño.
- Provide 1 1/2 tbsp of ground cumin.
- You need 1 tsp of cayenne pepper.
- Use 1 tsp of ground black pepper.
- You need 1/2 tsp of salt.
- Provide 1/4 tsp of onion powder.
- Use 3 tbsp of sour cream.
After preparing the ingridients, next you are good to make your tasty Tex-Mex Chili by following the guidances below:
- Cook beef in frying pan to 155°F, adding black pepper, salt, and 1/2 tbsp cumin..
- Dice 1/4 cup tomato, 1/8 cup onion, and jalepeño..
- I use canned beans and corn to save time, so drain all liquid and set aside 8 oz black beans and 4 ounce corn..
- When beef is done cooking, reduce heat to simmer. To make healthier, you can strain out the grease, but I leave it in..
- Add tomato juice, jalepeño, tomato, onion, corn, and beans to pan. Sprinkle remaining cumin and the cayenne pepper over chili..
- Cover, and stir occassionally. Let simmer for 20 minutes. Serve in bowl with sour cream on top..
We use the leftovers to make chili cheese omelettes on the weekends! Classic Tex-Mex chili has never failed me and my family. We have been making this chili for years, and have also tried plenty of other chili recipes. One of the secrets to a good chili is cooking it on low and a long time. This chili recipe is so easy because once the beef is browned everything is dumped into the slow cooker.
Recipe : Tex-Mex Chili
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