Easy New Mexico Chile Beans - Kraft Recipes Top
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Easy New Mexico Chile Beans

 Alma Sage
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What You Need

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Make It

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  • In large pot, cook beef/turkey and sausage until completely done. Drain off fat. Return to pot and flour to coat meat.
  • Add onion and garlic, stir well and cook together for 15 minutes.
  • Add chicken stock, thawed red chili, tomatoes and beans. Bring to boil, reduce heat and simmer for approximately 45 minutes stirring now and than.

Special Equipment Needed


I used to spend a lot of time preparing the pinto beans but I have since found that the canned ones are just as good. Using chicken stock instead of water enhances the chili flavor. If you find that 4 cans is not enough liquid, you can add more or just add water. This will not effect the taste. Also, in New Mexico, we love our chili hot. It is up to the cook. Serving suggestions: Top with shredded sharp cheddar cheese. Serve with warm flour tortillas and butter.

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