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.
- 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!
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