Slow Cooker Mexican Chili By Tom Lingle

Slow cooked ground beef with chili beans, whole tomatoes, tomato paste, chopped vegetables and minced chilies. Chili is seasoned with salt, pepper, sugar, bay leaf, dried marjoram, and minced clove. Put this dish together in the morning, turn on the slow cooker and enjoy this evening. The chili flavors get a chance to meld while slow cooking, making this a very smooth chili with nice spice and great heat. Leftovers are fantastic and make a great condiment for chili burgers and hotdogs.

This is the perfect chili to serve as an appetizer, or as a lunch or dinner main or side dish.

Cook's Notes:
It may be necessary to add a little water to this chili to insure it does not dry out.

Slow Cooker Mexican Chili


1 pound Lean Ground Beef
2 (15-1/2 ounces each) cans Chili Beans, hot and spicy
1 (28 ounces) can Whole Tomatoes, cut up and reserve liquid
1 (6 ounces) can Tomato Paste
1-1/2 cups chopped Celery
1 cup chopped White Onion
1/2 cup chopped Green Bell Pepper
4 ounces Serrano or Jalapeno Chili Peppers, seeded and finely minced
2 tablespoons White Sugar
1 Bay Leaf
1 teaspoon Coarse Salt
1 teaspoon Dried Marjoram, crushed
1 Garlic Clove, minced
1 dash Fresh Ground Black Pepper


1. Saute lean ground beef in heavy skillet over medium heat. Stir and crumble ground beef while cooking.

2. Drain off excess fat.

3. Add ground beef, chili beans, tomatoes with liquid, chopped celery, chopped onion, chopped green pepper, chili peppers, white sugar, bay leaf, coarse salt, dried marjoram, minced garlic and fresh ground black pepper.

4. Cook on LOW 10 hours.

5. Remove bay leaf. Serve hot.

About the Author:

A local cooking class can teach you chili making skills, or head over to and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring incredible soups.

Articles Source: Slow Cooker Mexican Chili
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