Tex-Mex Chili (Crock Pot)

"Our favorite crock pot chili...smells great while cooking too. And like most chili, it's even better re-heated."
photo by jerry mcghoulberry photo by jerry mcghoulberry
photo by jerry mcghoulberry
Ready In:
4hrs 30mins




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

Questions & Replies

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  1. Jerry C.
    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 !!!
  2. bmcnichol
    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.
  3. Megan V
    AMAZING!!! I made this chili for a chili cookoff with friends and took home the grand prize! Thanks Amy!
  4. Missy Baker
    This is a very yummy and flavorful chilli! I will definatly add it to my recipes! Yum! Thanks for a keeper! I could go for another bowl right now!


My husband and I live in Northern Indiana with our two sons. Love having a garden so we are able to can green beans and tomatoes, freeze sweet corn, pumpkin puree, and zucchini. I love to cook and try new recipes. I try to make out a monthly menu and stick to it as much as possible...I use a list of our favorite recipes new and old so we aren't tempted to eat out quite so much..it works for us. I recently lost 35 lbs with Trim Healthy Mama. I hope to find some THM friendly recipes here.
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