Recipe by SHECOOKS2
"This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!"
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red bell pepper, chopped
4 (14.5 ounce) cans
1 (14.5 ounce) can
peeled and diced tomatoes with juice
1 (15 ounce) can
1 (15 ounce) can
kidney beans with liquid
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour, however the chili never thickened and it needed to cook for an additional three hours. The finished product was okay, but the beans became overcooked.
I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredient of New Mexico cuisine!
I wrote a review of this recipe once before but haven't seen it here, so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes, I am SHOUTING! Make a lot and freeze the PLANOVERS, you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone, so I had none to freeze, but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand
This recipe had way too much chicken broth. I used the juice of two potatoes to thicken the chili. I think the chicken broth took away flavor of the chili. The finished product is not bad, but I think chili should have more of a meaty flavor and a little more spice, while at the same time less cumin. Again, this is not bad, it´s just not a real chili flavor in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas New Mexico Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
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This may be the easiest chili recipe you ever make. And it's delicious!
This homemade chili is hearty and meaty, and is very quick to make.
Basic chili recipe with beef, tomatoes and kidney beans.