Crock Pot Mexican Chili Con Carne

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Make and share this Crock Pot Mexican Chili Con Carne recipe from Food.com.

by shelley13·published 2008-01-23

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Beans

Servings

(6–8)

Total time

3h 25m

prep 25 min

Calories / serving

452 kcal

Ingredients (15)

serves

2 lbs lean ground beefground-beef
2 large garlic cloves, mincedgarlic
2 stalks celery, finely choppedcelery
2 large onions, finely choppedonion
2 tablespoons chili powderchili-powder
1/2 teaspoon dried oreganooregano
1/4 teaspoon cayenne pepperpepper
1 (28 ounce) can diced tomatoes with juicetomato
1 (19 ounce) can red kidney beans, drained and rinsed
2 tablespoons cocoa powder
1 tablespoon brown sugarbrown-sugar
3 -4 cloves (I only add these sometimes)
1 teaspoon white vinegarvinegar
1/2 teaspoon black pepperpepper
1 medium green pepper, finely choppedbell-pepper

Instructions (2 steps)

01In 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.

02Add 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.

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Rich recipe — supports nutrition-aware planning.