Mexican Chili – Excellent

This Mexican Chili is a robust, comforting dish that relies on the deep flavors of slow cooking to meld together ground beef, hearty beans, and rich tomato paste. The combination of hot and spicy chili beans with cut-up tomatoes creates a complex sauce that is both savory and slightly sweet. Aromatics like chopped celery, onion, and green peppers add freshness and texture, balancing the heat from the drained chili peppers. Ideal for weeknight dinners or feeding a crowd, this chili improves with time, making it perfect for meal prep or leftovers. Serve it warm with rice or tortillas for a satisfying, home-style meal that warms the soul without requiring constant attention.

Cooking Method: Slow Cooking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 3011.4

Dietary: Gluten-free

Description

This Mexican Chili is a robust, comforting dish that relies on the deep flavors of slow cooking to meld together ground beef, hearty beans, and rich tomato paste. The combination of hot and spicy chili beans with cut-up tomatoes creates a complex sauce that is both savory and slightly sweet. Aromatics like chopped celery, onion, and green peppers add freshness and texture, balancing the heat from the drained chili peppers. Ideal for weeknight dinners or feeding a crowd, this chili improves with time, making it perfect for meal prep or leftovers. Serve it warm with rice or tortillas for a satisfying, home-style meal that warms the soul without requiring constant attention.

Ingredients

1 pound Ground beef
15 1/2 ounce Chili beans; hot and spicy
15 1/2 ounce Chili beans; hot
28 ounce Tomatoes; cut up
6 ounce Tomato paste
1 1/2 cup Celery; chopped
1 cup Onion; chopped
1/2 cup Pepper, green; chopped
4 ounce Chili peppers; drained

Directions

1
Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart with a spoon until fully cooked.
2
Drain any excess fat from the skillet and set the browned beef aside.
3
In the crockpot, combine the two cans of chili beans, cut-up tomatoes, tomato paste, chopped celery, onion, green pepper, and drained chili peppers.
4
Stir in the browned ground beef, mixing it thoroughly with the bean and tomato mixture.
5
Add 2 tablespoons of sugar, 1 bay leaf, 1 teaspoon of salt, 1 teaspoon of dried crushed marjoram, 1/2 teaspoon of garlic powder, and a dash of black pepper to the crockpot.
6
Stir all ingredients gently to ensure the seasonings and tomato paste are evenly distributed.
7
Cover and cook on low heat for 8 to 10 hours, allowing the flavors to meld deeply.
8
Before serving, skim off any excess fat that has risen to the surface.
9
Remove and discard the bay leaf.
10
Give the chili a final stir and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3011.4kcal

% Daily Value *
Total Fat 124.5g192%
Saturated Fat 23.2g116%
Cholesterol 88.5mg30%
Sodium 19013.5mg793%
Total Carbohydrate 511.5g171%
Dietary Fiber 312.9g1252%
Sugars 102.4g
Protein 162.5g325%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a thicker consistency, mash some of the beans against the side of the pot before cooking.

This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Adjust the heat level by using milder chili beans or omitting the drained chili peppers if you prefer a less spicy dish.

Serve with toppings such as shredded cheese, sour cream, chopped fresh cilantro, or diced avocado for added richness and freshness.

Keywords: mexican chili, slow cooker chili, ground beef chili, bean chili, spicy chili, crockpot dinner, comfort food, hearty main, tomato based, family dinner, easy chili, spicy beef, warm soup, protein rich, vegetable chili, casserole, winter meal, leftover friendly, classic recipe, homestyle cooking

Read it online: https://www.chefs-mate.com/recipe/mexican-chili-excellent/