Tex-Mex Chili
Lydia Clark
I usually make this in the crockpot and make extra to freeze.
ingredients
- 1 pound beef or turkey meat, drained
- 1 cup diced onions
- 1 brick Bloemer’s Chili Base
- 1 1-ounce package Hidden Valley ranch salad dressing mix (2 tbsp)
- 1/4 cup water
- 1 15-ounce can stewed tomatoes, Mexican style
- 1 15-ounce can red beans
- 1 15-ounce can black beans
- 1 15-ounce can sweet corn
- Cooked thick spaghetti noodles
- Corn chips
- Cheddar cheese
- Sour cream
- Green onions
directions
- 1
Brown meat and drain.
- 2
Add chili brick base. Once that is melted and mixed with meat add ranch mix and water. Add mixture to Crockpot.
- 3
Ad diced onions, tomatoes, beans and corn. Mix well; cover and cook 2 hours on high.
- 4
Cook at least 1/2 box of spaghetti noodles for half the time of the box. Add to crockpot, mix well. Cook on low for 3-4 hours or until noodles are done.
- 5
Top with corn chips, sour cream, cheese and green onions as desired.
notes
You can make and store 1/2 in freezer bag for a cold snowy day.
Source: Lydia Clark
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