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tex-mex chilli and rice

Tex-Mex Chilli Recipe

Cowbridge Kitchen

Tex-Mex food is traditionally a bit spicy and this Tex-Mex Chilli is no exception, with a traditional mix of Texan and Mexican ingredients this Chilli has a distinctive taste of South American cuisine.

In this Tex-Mex Chilli we use Sweet Corn and Chopped Tomatoes to give it a great colour contrast, the sweet corn replaces the Red Kidney beans in normal Chilli con Carne.

The Chilli itself benefits from being topped with Cheese and Soured Cream, served over a bed of rice.

As with most Chilli recipes you can decide how Hot you want it by how much chilli you add to the recipe. This Chilli is not too hot, it is a recipe that the whole family can enjoy.

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This recipe takes about 1hr to make
10 mins Prep time
50 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 367g serving
(without rice)

Calories: 551
Protein: 42g
Fat: 29g
Carbohydrates: 32g
Fiber: 10g
Sugar: 8.3g
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Medium: This recipe is easy enough to make
Anybody can have a go at this recipe, some experience is needed
Chefs hat Difficulty
▼ Other recipes in this category
  • Chilli con Carne
  • Chilli Burrito
  • Mole
  • Related Video
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    How to Make Tex-Mex Food - Chilli

    Tex-Mex is a combination of Texan and Mexican cuisines. Fajitas, chili, nachos , these are all examples of Tex-Mex cuisine.

    Chilli is probably one of the most iconic Tex-Mex dishes of all time, and this version has it all, a Tex-Mex Chilli with a bit of a kick and a smokey BBQ flavour.

    We have substituted the red kidney beans for authentic texan Sweet corn for an added taste of authentisity.

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    serving tray Cuisine: Tex-Mex
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    400 g of Mince Meat
    2 Red Onions
    1 tsp Lazy Garlic
    1 Tin Chopped Tomatoes
    1 Tin Sweet Corn
    1 Tsp Hot Chilli Powder
    2 Tsp smoked Paprika
    1 Beef Stock Cube
    50 ml of BBQ Sauce
    1 tablespoon of Veg Bouillon
    1/4 tsp of dried chilli flakes
    50 g Grated Parmesan Cheese
    50 g Tomato Puree (Paste)
    Flour / Olive oil / 25 g Butter

    Cooking Instructions

    1. Peel and dice up the red onions, mix together with the garlic and a generous splash of olive oil.
    2. Melt the butter in a large pan or a cast iron cooking dish and add the Onions, Garlic and sweetcorn.
    3. Mix together and leave this to cook for about 10 minutes, until the onions are soft.
    4. While the onions are cooking , mix together the Beef stock cube, Paprika, Chilli powder & Chilli flakes into a small bowl.
    5. Combine the Minced Beef to the pan and allow to cook for another 10 minutes, stirring occasionally until the beef is cooked.
    6. Add a teaspoon of flour to the onions and corn and stir it in.
    7. Add the spice mix up made up earlier and get it mixed into the beef, you will start to smell all of the flavours at this point.
    8. Empty the tin of Chopped tomatoes, Tomato Paste & BBQ Sauce to the pan and mix well.
    9. Let this simmer for up to an hour while you prepare your Rice and other accompaniments.
    10. you can add 100 - 200 g of cooked rice to this dish, just mix it in to the Chilli.
    11. If you have made the Tex-Mex Chilli in a Cast Iron cooking pot then you can top the Chilli with cheese and bake in an oven @180 c long enough for the cheese to melt and slightly brown.
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    Tips -
    Other ideas:
    ''We have used Sweetcorn in this recipe, but you can use traditional red kidney beans...''