Mexican Chili Recipe Four Ways
We’ve put together 4 Mexican chili recipe dishes that are quick, easy and affordable.
Hearty Slow Cooked Chili
1 pound ground beef
2 (16 ounce) cans kidney beans or chili beans
1 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 medium onions, chopped
1 can Rotel
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
In a skillet, cook ground beef over medium heat until no longer pink; drain.
Add cooked ground beef and the next nine ingredients to slow cooker.
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Top with shredded cheese if desired.
Beef And Pork Chili
1 lb of ground beef
1 lb. bulk pork sausage
1 large onion, finely chopped
2 ribs celery, chopped
1 large green pepper, finely chopped
2 (15 1/2 ounce) cans kidney beans
1 (29 ounce) can tomato puree
1 (6 ounce) can tomato paste
2 cloves garlic, mined
2 Tablespoons chili powder
Brown ground been and sausage in skillet and drain.
Combine all ingredients in slow cooker.
Cover and cook on LOW 8 to 10 hours.
Makes 6 – 8 servings.
Spicy Veggie Chili
2 (15 ounce) cans navy beans with liquid
2 (15 ounce) cans Mexican stewed tomatoes
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can whole kernel corn
1/2 can Rotel Original
1 onion, chopped
1 tablespoon chili powder
2 teaspoons dried oregano leaves
1 teaspoon seasoned salt
In 5 to 6-quart slow cooker, combine both beans, tomatoes, corn, onion, chili powder, Rotel, oregano, seasoned salt and 1 1/2 cups water.
Cover and cook on LOW for 4 to 6 hours.
Serves 6 to 8.
1 pound ground turkey
2 (15 ounce) cans pinto beans, liquid reserved
1 (15 ounce) can great northern beans, liquid reserved
1 (14 ounce) can chicken broth
2 (14 ounce) cans Mexican stewed tomatoes
1 (8 ounce) can whole kernel corn
1 large onion, chopped
2 teaspoons prepared minced garlic
2 teaspoons ground cumin
1/2 cup cooked elbow macaroni
In skillet with little oil, cook and brown turkey before adding to large slow cooker.
Add beans, broth, tomatoes, corn, onion, bell pepper, garlic, cumin and salt to taste. Stir well.
Cover and cook on LOW for 4 to 5 hours.
Stir in macaroni and continue cooking for about 15 minutes. Stir to make sure macaroni does not stick to cooker and cook another 15 minutes or until macaroni is tender.