Tex-Mex Beef with Chili Recipe

Tex-Mex Beef with Chili Recipe


2 c of lean beef (ground)
1 Tbsp of butter (or margarine)
1 pc of onion (medium); chopped finely
1 pc of pepper (red or green, medium); chopped finely
16 oz of beans (kidney, canned); drained well
16 oz of tomatoes (canned); drained and cut to bit-size pieces
8 oz of tomato sauce (canned)
1 pc of garlic clove; chopped finely
1 pc of bay leaf (small)
1/2 tsp of salt
1 tsp of pepper (black)
1/4 tsp of cumin (ground)
1/4 tsp of basil (dried)
1/4 tsp of oregano leaves; crushed
2-3 tsps of chili powder


Melt the butter inside a pot then brown the meat and stir constantly to crumble them. Once browned, remove the meat. Saute the pepper and onion till tender.

Add the meat onto the sauteed mixture. Stir them well.

Add kidney beans, tomatoes, tomato sauce, garlic, bay leaf, salt, pepper, cumin, basil, and oregano; let it boil. Once boiling, reduce the heat then cook for forty-five mins while stirring frequently. Discard the bay leaf.

Serve at once.

Tex-Mex Beef with Chili Recipe

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