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Mexican Chili Recipe

Mexican Chili Recipe

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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


  • 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


  1. In a large skillet cook ground beef until brown. Drain off fat.
  2. 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.
  3. Cover and cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours.

  4. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Enjoy!


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Nutrition Disclaimer
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