Slow Cooked Tex-Mex Chili

Store any leftover chili, covered, in the refrigerator for up to 4 days. It makes a quick lunch or supper.

1 lb. ground beef round
1 1/2 c. finely chopped onion
1 clove garlic, minced
1 can reduced-sodium tomato sauce (15 oz.)
1 c. reduced-sodium salsa
1 1/2 tbsp. chili powder
1 tbsp. cider vinegar

1/2 tbsp. packed brown sugar
2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
3 cans kidney beans, no-salt-added, rinsed and drained (15 oz. each)
2 c. frozen whole kernel corn

Place the beef, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the meat with a spoon, until the meat is browned and the vegetables are tender. Drain the mixture in a strainer or colander, then transfer it to a large plate lined with paper towels. Blot the top of the mixture with additional paper towels, then return it to the skillet.

In a 6-quart Crockery Pot or other slow cooker, stir together the tomato sauce, salsa, chili powder, vinegar, brown sugar, Worcestershire sauce and pepper. Stir in the beef mixture, beans and corn. Cover and cook on low for 7 to 9 hours.

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