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Easy Slow Cooker Mexican Chili

Slow cooking this tasty Mexican chili allows all the ingredients to meld and creates a beautiful final flavor. Serve this chili topped with cheese or sour cream and a side of homemade corn bread.

Serves: 10

  • 2 cans red kidney beans, drained
  • 28 ounces can tomatoes, cut up
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 ounces tomato paste
  • 1/2 cup green pepper, chopped
  • 4 ounces green chili peppers, drained and chopped
  • 2 tablespoons sugar
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram, crushed
  • 1 dash pepper
  • 1 pound ground beef
  1. In skillet brown ground beef and drain.
  2. In slow cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours.
  3. Remove bay leaf and stir before serving. 

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Actually, Merriam-Webster defines chili as simply "a thick sauce of meat and chilis." That being said, everyone has his or her own personal spin on chili - that's what makes the foodie community so wonderful! Some people swear chili HAS to have beans...others say no way. Some love cumin, others don't put it in. Variety is definitely the spice of life...and chili! Thanks for sharing your thoughts - we appreciate it!

Not for nothing, but you CANNOT call something chili if you dont use at least cumin and/or chili powder. Throwing a couple of chili peppers into a tomato base does not make it chili. Fail.

This is closer to spaghetti sauce than Chili. In Texas, we use jalopeno peppers, chili powder and ground cumin. We also use a much smaller ration of tomatos to meat. In addition, we like to use a combination of hand cut beef roast and course ground beef for a real meaty texture. I love chile, but this recipe is not chili. Sugar42

What about chili powder? did you forget it? No cummin?


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