Mexican Chili Recipe Crock Pot
Description
Are you looking for a delicious and easy-to-make Mexican chili recipe? Look no further because this crock pot Mexican chili recipe is perfect for you! It’s packed with flavor and will make your mouth water. This classic chili dish is made with ground beef, black beans, tomatoes, and spices to give it an authentic Mexican flavor. The great thing about this recipe is it can be prepared in the slow cooker, so you can just set it and forget it. This Mexican chili is perfect for a weeknight dinner or a weekend potluck. Serve it with a side of cornbread, tortilla chips, or your favorite Mexican sides and you have a meal that will be a hit with your family and friends!
Prep Time
This Mexican chili takes just 10 minutes to prepare. All you need to do is brown the ground beef, and chop the vegetables. Once that’s done, you can add the ingredients to your slow cooker and let it do the rest of the work. It’s that easy!
Cook Time
Once everything is prepped and added to the slow cooker, this Mexican chili takes 8-10 hours to cook on low heat. You can also cook it on high heat for 4-6 hours if you’re in a hurry. Either way, your chili will come out full of flavor and ready to serve.
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 1 jalapeno, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can red kidney beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Heat a large skillet over medium-high heat. Add ground beef and cook until browned, about 8 minutes. Drain fat. Add onion, jalapeno, and garlic and cook until softened, about 5 minutes.
2. Transfer beef and vegetable mixture to a slow cooker. Add tomatoes, black beans, red kidney beans, green chiles, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Cover and cook on low heat for 8-10 hours or high heat for 4-6 hours.
4. Serve chili with fresh cilantro, sour cream, grated cheese, and your favorite toppings.
Equipment
- Slow cooker
- Large skillet
- Spatula
- Measuring spoons
Notes
This Mexican chili recipe is a great way to use up any leftover ground beef. You can also substitute ground turkey, ground pork, or ground chicken for the beef if you prefer. To make a vegetarian version, simply omit the ground beef and add an additional can of beans. If you like your chili extra spicy, you can add more jalapeno or chili powder.
Nutrition: Per Serving
- Calories: 345
- Fat: 10.5g
- Carbohydrates: 36.2g
- Protein: 25.8g
- Sodium: 545mg
- Fiber: 9.8g
Recipe Tips
- This chili recipe can be made in advance and frozen for up to 3 months. To freeze, allow it to cool completely and transfer it to an airtight container or freezer bag and freeze. To reheat, thaw in the refrigerator overnight and reheat in the slow cooker or on the stovetop.
- You can customize this recipe to your liking by adding other vegetables, such as bell peppers, carrots, or zucchini. You can also add extra spices, such as cayenne pepper or smoked paprika, for more flavor.
- If you like a thicker chili, you can add a can of tomato paste or a can of diced tomatoes with green chilies.
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