Texas New Mexico Chili Recipe - Allrecipes.com
Texas New Mexico Chili Recipe
  • READY IN hrs

Texas New Mexico Chili

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"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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Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Aug 19, 2003

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.

 
Jan 14, 2008

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!

 

6 Ratings

Aug 20, 2009

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

 
Jul 15, 2010

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.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 667 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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