| TexMex Slow Cooker Chili |
Author: Anita
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Ingredients
- 1 lb mild Italian sausge or breakfast sausage
- 1 lb stew beef (in chunks)
- 3 14.5 oz cans diced tomatoes or 4 cans Rotel Tomatoes w/ Chiles
- 1 15 oz can black beans
- 1 16 oz package frozen corn
- 1 cup chopped onion
- 2 ribs celery, chopped
- ½ cup diced green chiles
- ½ tsp oregano
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp black pepper
- salt to taste
- shredded cheddar cheese and sour cream for toppings
Instructions
- Lightly brown the sausage and drain off excess fat. Dump sausage, beef, diced tomatoes, chiles, and seasonings into slow cooker. Cook on low for 6 hours.
- Adjust seasonings and chiles to desired heat & taste.
- Serve topped with shredded cheese and a dollop of sour cream
- Enjoy!
Notes
Commentary:
This Tex Mex Slow Cooker Chili is really classic comfort food. It's the type of dish that you can throw together in no time that is also completely satisfying for the whole family. It's robust and flavorful yet not very spicy. Plus, it's nutritious and is a balanced meal all by itself. It's plenty meaty, but has just the right amount of vegetables.
I made this with Boulder Breakfast Sausage - a very nice, mild, fairly lean sausage - didn't even need to drain it. My go-to sausage for dishes like this is usually a 1-lb chub of King Soopers Mild Italian Sausage. I rarely use Mexican sausages (like chorizo or longaniza) as most brands are inferior to a good Italian sausage. The Boulder Breakfast Sausage was an excellent choice for this.
This is the kind of dish I make a giant vat of and freeze. Unfortunately I made a regular batch and my son confiscated most of it, so I'm getting just about 3 servings worth for myself.
Try this, add it to your favorites, and you just might find yourself making it again and again!
This Tex Mex Slow Cooker Chili is really classic comfort food. It's the type of dish that you can throw together in no time that is also completely satisfying for the whole family. It's robust and flavorful yet not very spicy. Plus, it's nutritious and is a balanced meal all by itself. It's plenty meaty, but has just the right amount of vegetables.
I made this with Boulder Breakfast Sausage - a very nice, mild, fairly lean sausage - didn't even need to drain it. My go-to sausage for dishes like this is usually a 1-lb chub of King Soopers Mild Italian Sausage. I rarely use Mexican sausages (like chorizo or longaniza) as most brands are inferior to a good Italian sausage. The Boulder Breakfast Sausage was an excellent choice for this.
This is the kind of dish I make a giant vat of and freeze. Unfortunately I made a regular batch and my son confiscated most of it, so I'm getting just about 3 servings worth for myself.
Try this, add it to your favorites, and you just might find yourself making it again and again!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/crockpot-chili-recipes/texmex-slow-cooker-chili/