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
  • 1
    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

How to Make My spicy mexican Chili


  1. in 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.
  2. Dump into crockpot, add remaining ingredients including other TBSP of garlic and 1/2 tsp. of pepper flakes and stir.
  3. cook on low till your ready to eat. I let mine cook for 2 hours before I had my first bowl.
  4. I added Mexican shredded cheese 4 blend to top it off in my bowl

Printable Recipe Card

About My spicy mexican Chili

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

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