Tex-Mex Chili


A hearty and delicious chili to enjoy on a wintry night. Balance the heat with shredded cheddar cheese, and a dollop of sour cream mixed with True Lime. Recipe submitted By Jamie Dement.


4 frozen chicken breasts
1 can red or green enchilada sauce
1 can chopped tomatoes with green chiles
1 large can chili beans in mild sauce
1 large can pinto beans
1 packet taco seasoning
6 packets True Lime (2 packets sprinkled on the chicken breasts, and the rest in the mix)
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/2 onion, chopped
1/2 teaspoon cilantro and a couple of dashes of your favorite hot sauce (to taste)

  1. Combine all ingredients in a slow cooker or crockpot.
  2. Cook on low for 6-8 hours.
  3. Serve with shredded cheddar cheese, chopped green onions, and sour cream, if desired!