Crock Pot Mexican Chili Con Carne

Submitted by Chef #371055

"Excellent Mexican Chili with chocloate! It's delicious!"

 

• Ready In: 3hrs 25mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 lbs lean ground beef
• 2 large garlic cloves, minced
• 2 stalks celery, finely chopped
• 2 large onions, finely chopped
• 2 tablespoons chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 3 -4 cloves (I only add these sometimes)
• 1 teaspoon white vinegar
• 1⁄2 teaspoon black pepper
• 1 medium green pepper, finely chopped

directions

1. In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker.
2. Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.

Reviews

[geo3tranter]

sooooooooooo nice thank u i will never cook chili my old way again

 

[kasunich77]

I made this chili for a Super Bowl party and it was a hit!!! I was giving out the recipe by the end of the night. Not spicy at all and the cocoa is a great addition!

 

[Alison M.]

this is such an easy but delicious meal, it’s now my go to slow cooker chili recipe. Fantastic blend of flavors. I substituted elk for the beef and it was delicious. I also added two carrots just to add a bit more sweetness, those were the only tweaks!

 

[Sandy]

This recipe was good and it makes a lot. It also reheats well. We found it to be very bland however, and I recommend increasing the salt and at least doubling the spices and perhaps adding some chipotle peppers in adobo sauce. Thank you for sharing this recipe.

 

[Ubalstecha]

This tastes exactly like my mother's recipe. My husband loved it. The leftovers freeze beautifully.