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    You are in: Home / Recipes / Tex-Mex Chili (Crock Pot) Recipe
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    Tex-Mex Chili (Crock Pot)

    1/1 Photo of Tex-Mex Chili (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Amy Fielding's Note:

    Our favorite crock pot chili...smells great while cooking too. And like most chili, it's even better re-heated.

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    Units: US | Metric


    1. 1
      Brown beef and garlic until brown, drain well.
    2. 2
      Stir in chili powder and cumin, cook 2 minutes more.
    3. 3
      In crock pot, combine beans, celery, onion, peppers.
    4. 4
      Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
    5. 5
      Stir in meat mixture.
    6. 6
      Cover and cook on low 10-12 hours or high 4-5 hours.

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    Ratings & Reviews:

    • on October 02, 2013

      I love this stuff! When you're comfy with experimenting with it a little, you can add chopped sirloin or other steak, many varieties of sausage, black beans, kernel corn (yellow, white or mixed), 'shrooms as you please, and serve over anything from a baked tater to spaghetti, elbow mac, roasted eggplant or Spanich/Mexican rice. Yum !!!

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    • on April 22, 2010


      Made this for lunches. I followed the recipe as written other then I didn't use the celery as I didn't have any. I also used two cans of petite diced tomatoes. This froze nicely. I topped our servings with cheddar cheese. We all enjoyed this. Made for Spring PAC 2010.

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    • on November 25, 2008


      AMAZING!!! I made this chili for a chili cookoff with friends and took home the grand prize! Thanks Amy!

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    Read All Reviews (4)


    Nutritional Facts for Tex-Mex Chili (Crock Pot)

    Serving Size: 1 (292 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.5
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 4.0 g
    Cholesterol 39.1 mg
    Sodium 580.2 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 10.7 g
    Sugars 6.7 g
    Protein 21.6 g

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