How To Make Mexican Chili
Soothe your tummy with a hearty bowl of this slow-cooked Mexican chili, packed with ground beef and beans in a rich tomato soup.
Prep:
25 mins
Cook:
4 hrs
Total:
4 hrs 25 mins
Ingredients
- 1 lb lean ground beef
- 14½ oz tomatoes, (3 cans) Mexican-style, stewed, undrained, cut up
- 15½ oz red kidney beans, (2 cans) rinsed and drained
- 2 celery stalks, chopped
- 1 large onion, finely chopped
- 1 cup water
- 6 oz tomato paste, (1 can)
- 4 oz green chile peppers, (1 can) diced
- 2 cloves garlic, minced
- 4 tsp chili powder
- 1 tsp ground cumin
- 4 oz cheddar cheese , (1 cup) shredded
- ½ cup dairy sour cream
- fresh cilantro sprigs, optional
Instructions
- 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 setting for 8 to 10 hours or on High setting for 4 to 5 hours.
-
Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Enjoy!
Nutrition
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