Try this Mexican Chili (Slow Cooker) recipe, or contribute your own.
- Carbohydrate 24.1117212507566 g
- Cholesterol 40.2563228375 mg
- Fat 12.41132925 g
- Fiber 5.66439979357955 g
- Protein 16.264056241125 g
- Saturated Fat 4.5266838187625 g
- Serving Size 1 1 Serving (269g)
- Sodium 900.146861095943 mg
- Sugar 18.4473214571771 g
- Trans Fat 1.817698910625 g
- Calories 272 calories
Step-by-step
- Chop the onion. Saute the onion and ground meat and drain. Drain and rinse beans.
- Combine all ingredients in a large slow cooker.
- Cook on high about 4 – 6 hours.
- Serve with tortilla chips.
Thick and chunky salsa acts as the primary moisture and acid source in this slow cooker formulation, driving the flavor profile through concentrated tomatoes, peppers, and vinegar without requiring separate broth. Because commercial and homemade salsas vary widely in sodium and moisture content, tasting the mixture at the two-hour mark allows for necessary adjustments before flavors fully meld during the remaining four to six hours of high-heat processing. Browning the ground beef and Italian sausage thoroughly before transfer prevents excess rendered fat from pooling on the surface, which is the most common error that leaves slow-cooker chili greasy and unpalatable. Draining and rinsing canned black beans removes the canning liquid, which often contains metallic starches that muddy the sauce and alter the final texture negatively.
Storing leftover chili in an airtight glass container in the refrigerator for up to four days actually enhances the dish, as starches from the refried beans continue to hydrate and tighten the sauce overnight. Reheating portions gently on the stovetop over medium-low heat requires frequent stirring to prevent scorching, particularly because the thick bean paste settles quickly against the bottom of a dry pan.
