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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 9 |
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I dreamed up this hearty chili with a Tex-Mex twist 25 years ago. Itâs still everyoneâs favorite and the go-to recipe in our family cookbook.Martha B. Hook, Dallas, Texas Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
5 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1 cup v8 juice |
1/4 cup brewed coffee |
2 envelopes chili seasoning |
1 can (16 ounces) refried beans |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
2 tablespoons ground cumin |
2 tablespoons chili powder |
1/4 teaspoon lemon juice |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning.
2. Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend. Yield: 9 servings.
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