Recipe by DEEJAE
"I just came up with this one day playing around in the kitchen. It's become a ranch favorite. Very unique and meaty, this is always a big hit at our potlucks. The men just love it. This will feed the cavalry. If you like Tex-Mex, you'll like this. Garnish with cheese."
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beef chuck roast
2 (10 ounce) cans
diced tomatoes with green chile peppers
yellow onion, diced
2 (1.25 ounce) packages
chili seasoning mix
dried pinto beans
Very good, I halved the recipe. Great in a flour tortilla.
Although the flavor is pretty good, our beans would not soften in the least, even with extended cooking time. This is not a recipe that I would use uncooked pinto beans in, again.
Ok not great
Beans didn't get nearly soft enough, but wow was that meat delicious! I may just use the first part of this recipe for my chucks from now on. Falling apart tender and flavored deliciously all the way through. I almost ruined my dinner by snacking on it as I was shredding.
Awesome recipe but I suggest you soak the dry beans overnight.
My family has fallen in love with this recipe. Very savory and the only thing we change is how much cumin we put in. Otherwise such a great dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Cowboy Chili Beans
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 241
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