my spicy mexican chili
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.
prep time
15 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
4 to 6
Ingredients
- 1 pound ground beef
- 1 - onion chopped up
- 2 cans light red kidney beans
- 1 can recipe starter cooking sauce fire roasted tomatos
- 1 can diced tomatoes w/ green chilies
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons minced garlic
How To Make my spicy mexican chili
-
Step 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. -
Step 2Dump into crockpot, add remaining ingredients including other TBSP of garlic and 1/2 tsp. of pepper flakes and stir.
-
Step 3cook on low till your ready to eat. I let mine cook for 2 hours before I had my first bowl.
-
Step 4I added Mexican shredded cheese 4 blend to top it off in my bowl
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chili
Keyword:
#spicy
Keyword:
#chili
Keyword:
#mexican
Ingredient:
Beans/Legumes
Method:
Slow Cooker Crock Pot
Culture:
American
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