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Texas New Mexico Chili

By: DIGGETYDOG  
"This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!"

Rating: This weblink has been rated 5 times with an average star rating of 3.4 Read Reviews (3)

Rate/Review | 295 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Oro Mojito
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 pound ground beef
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can kidney beans with liquid
  • 3 tablespoons cornmeal

Directions

  1. In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
  2. Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 198 | Total Fat: 11.4g | Cholesterol: 32mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2003 by DAN33 
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by ceejay 
I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by The Queen Bea 
I wrote a review of this recipe once before but haven't seen it here, so I feel I must try... MORE

 
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