Crockpot Tex-Mex Chili
Savor the bold, smoky flavors of Crockpot Tex-Mex Chili, a hearty mix of beef, beans, and spices. This easy slow-cooker recipe delivers a comforting, spicy kick, perfect for chilly nights or game-day gatherings. Just set it and forget it for a crowd-pleasing meal.
Why You’ll Love This Recipe
Crockpot Tex-Mex Chili is your ticket to a stress-free, flavor-packed meal that warms the soul. Its robust blend of tender beef, creamy beans, and zesty spices creates a chili that’s both comforting and exciting. Ideal for busy days, this one-pot wonder simmers all day, filling your home with mouthwatering aromas. It’s perfect for feeding a crowd, meal prepping, or enjoying leftovers that taste even better the next day. Plus, it’s customizable to match your spice tolerance or dietary needs, making it a go-to recipe for any occasion.
Recipe Tips and Tricks
- Brown for Flavor: Sear the beef before adding it to the slow cooker to lock in rich, caramelized flavors.
- Spice Control: Adjust chili powder or add fresh jalapeños to dial up or down the heat.
- Thicken Naturally: Let the chili simmer uncovered for the last 30 minutes if you prefer a thicker texture.
- Fresh Garnishes: Top with cilantro, green onions, or a lime squeeze for a fresh, vibrant finish.
- Batch Cooking: Double the recipe and freeze extras for quick future meals.
- Taste Test: Check seasoning after cooking, as slow cookers can mute some flavors over time.
Crockpot Tex-Mex Chili
Hearty Crockpot Tex-Mex Chili with beef, beans, and bold spices—perfect for cozy, flavorful dinners.
Ingredients
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (4 oz) can diced jalapeños (or 1 fresh jalapeño, seeded and diced)
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 cups low-sodium beef broth
- 2 tbsp chili powder
- 3 cloves garlic, minced
- Optional toppings: shredded cheddar, sour cream, cilantro, green onions, lime wedges, cornbread
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat a skillet over medium heat, add ground beef, and cook until browned, crumbling it as it cooks. Drain excess fat for a cleaner chili.
- Cook Aromatics: Add diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until soft and fragrant.
- Set Up the Slow Cooker: Transfer beef, onion, and garlic to a 6-quart slow cooker—your flavor foundation is ready!
- Add Beans: Pour in kidney beans and black beans, giving the chili its hearty, satisfying texture.
- Incorporate Tomatoes and Jalapeños: Add crushed tomatoes and jalapeños for a rich, spicy base that screams Tex-Mex.
- Season Generously: Sprinkle in chili powder, cumin, oregano, salt, and pepper. Stir to evenly coat all ingredients.
- Pour in Broth: Add beef broth, stirring gently to blend flavors. This creates the perfect chili consistency.
- Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, letting the magic happen.
- Taste and Tweak: Before serving, taste and adjust seasoning with extra salt, pepper, or chili powder if needed.
- Serve with Style: Ladle into bowls, top with cheese, sour cream, or cilantro, and serve with cornbread for a cozy feast!
Notes
- For thicker chili, blend a small portion or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.
- Homemade chili seasoning: Mix 1 tbsp chili powder, 1 tsp cumin, ½ tsp oregano, and ½ tsp paprika for a custom blend.
- For extra smokiness, add a pinch of smoked paprika or use fire-roasted tomatoes.
- Leftovers deepen in flavor, making this chili perfect for next-day lunches.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 285Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 655mgCarbohydrates 25gFiber 7gSugar 3gProtein 25g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Beef: Use lean ground beef (85/15) for a balance of flavor and less grease; drain after browning.
- Kidney Beans: These add heartiness; rinse canned beans to reduce sodium and improve texture.
- Black Beans: Provide creaminess and contrast; substitute with pinto beans if preferred.
- Crushed Tomatoes: Create a rich, thick base; opt for fire-roasted for a smoky depth.
- Chili Powder: The backbone of flavor; use a high-quality blend for best results.
- Cumin and Oregano: These spices add earthy, Tex-Mex authenticity; toast them briefly for extra aroma.
- Onion and Garlic: Freshly diced onion and minced garlic build a savory foundation; pre-chopped saves time.
- Jalapeños: Fresh or canned, they add adjustable heat; remove seeds for milder flavor.
Variations and Substitutions
- Protein Options: Swap beef for ground turkey, chicken, or plant-based crumbles for a vegetarian chili.
- Bean Swaps: Replace kidney or black beans with navy beans, chickpeas, or white beans for variety.
- Heat Levels: Add chipotle peppers or cayenne for extra spice, or skip jalapeños for a milder version.
- Low-Carb Twist: Reduce beans and add diced zucchini or bell peppers for a lighter chili.
- Creamy Addition: Stir in sour cream or cream cheese at the end for a creamy texture.
- Vegan Version: Use vegetable broth and plant-based protein; skip dairy toppings.
- Gluten-Free: Ensure chili powder and broth are gluten-free, as some brands include additives.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat on the stove or in the microwave.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Add a splash of broth or water to restore consistency, as chili thickens when stored.
- Meal Prep: Portion into containers for easy lunches or dinners throughout the week.
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