Mexican Chili
Flip on your slow cooker to make this hands-off homemade chili recipe for your next tailgate or potluck. With the perfect balance of beef, beans, chili seasoning, and peppers, this Tex Mex chili soup is the perfect way to add more spice to your day.
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Mexican Chili
Directions
- In a large skillet cook ground beef until brown. Drain off fat.
- Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
Nutrition Facts (Mexican Chili)
- Per serving:
- 340 kcal ,
- 13 g fat
- (7 g sat. fat ,
- 56 mg chol. ,
- 695 mg sodium ,
- 34 g carb. ,
- 9 g fiber ,
- 25 g pro.