Tex Mex Chili (Hearty, Spicy, Crowd-Pleasing)

Introduction

Ingredients

• 2 pounds lean ground beef
• 1 onion, diced
• 1 jalapeno, seeded and finely diced
• 4 cloves garlic, minced
• 2 ½ Tbsp Cooking with Greens Tex Mex Blend, divided
• 1 green bell pepper, seeded and diced
• 14 ½ oz crushed tomatoes, canned
• 19 oz kidney beans, canned, drained & rinsed
• 14 ½ oz diced tomatoes, with juice
• 1 ½ cups beef broth
• 1 cup beer
• 1 Tbsp tomato paste
• 1 Tbsp brown sugar
• Salt and pepper, to taste

Instructions

1. Season and brown beef:
   Combine ground beef with 1 ½ Tbsp CWG Tex Mex blend. In a large pot, brown the beef with onion, jalapeno, and garlic over medium-high heat. Drain any excess fat.
2. Add remaining ingredients:
   Stir in green bell pepper, crushed tomatoes, kidney beans, diced tomatoes (with juice), beef broth, beer, tomato paste, brown sugar, remaining Tex Mex blend, and salt and pepper to taste.
3. Simmer:
   Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, or until chili reaches your desired thickness.
4. Serve:
   Ladle into bowls and top with cheddar cheese, green onions, cilantro, or your favorite toppings.

Tips & Variations

• For extra heat, leave the seeds in the jalapeno or add a pinch of cayenne.
• Substitute black beans or pinto beans for kidney beans if desired.
• Chili thickens as it sits—leftovers are even better the next day!

Frequently Asked Questions (FAQ)

• Shop our Tex Mex Blend
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