My spicy mexican Chili

wendy cook


I had to make a batch of chili and didn't have everything for my other chili so used what I had in the cupboard, wasn't sure how it would turn out. It ended up being to die for. Better than my reg. chili. This was very spicy after only cooking it for a couple hours. I made honey corn bread to go with it.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
4 Hr
Slow Cooker Crock Pot


1 lb
ground beef
onion chopped up
2 can(s)
light red kidney beans
1 can(s)
recipe starter cooking sauce fire roasted tomatos
1 can(s)
diced tomatoes w/ green chilies
1 1/2 Tbsp
chili powder
1 tsp
ground cumin
1/2 tsp
1/2 tsp
1 tsp
red pepper flakes
2 Tbsp
minced garlic


1in a skillet or frying pan brown ground beef, add onions, 1 TBSP of minced garlic and 1/2 tsp. red pepper flakes. cook till meat is done then drain.
2Dump into crockpot, add remaining ingredients including other TBSP of garlic and 1/2 tsp. of pepper flakes and stir.
3cook on low till your ready to eat. I let mine cook for 2 hours before I had my first bowl.
4I added Mexican shredded cheese 4 blend to top it off in my bowl

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Hashtags: #spicy, #chili, #mexican