What could be easier than making a BIG batch of this Mexicana Chili in the slow cooker to enjoy all week long!?!
Chop and onion, mince some garlic, brown the meat, and then comfortably sit back, put your feet up, and let the slow cooker do the rest. Easy, right?
To make it even easier, here’s how to chop an onion in under a minute, and how to peel fresh garlic four different ways – just in case you’re keen and want to try all four.
From there, all that’s required is to NOT set-off the smoke alarm while browning the ground meat.
And oh yeah, you’ll also need the recipe. Keep scrolling 👇.
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The recipes are our 6-Ingredient Take-Out Menu. It’s our way of saying thanks for sampling the Flavor Updates, where we share our best ideas* with the Café Community to break the barriers of cooking.
*In Issue #227 we slashed the number ingredients for this chili recipe in half, for a simple time-saving alternative version.
Mexicana Chili
Makes: 6 to 8 Servings Prep Time: 20 minutes Cook Time: 4 to 6 hrs on low in slow cooker
Ingredients
1 lb (450 g) lean ground beef
½ an onion, diced
2 cloves garlic, minced
1 can (28 oz. / 796 ml) diced tomatoes
1 ½ cups (375 ml) chunky salsa
1 ½ cups (375 ml) tomato sauce
1 cup frozen corn, thawed
1 can (19 oz / 540 ml) black beans, rinsed and drained
2 green onions, chopped (green parts only)
2 Tbsp. fresh cilantro, chopped
½ tsp ground cumin
½ tsp chili powder
salt and pepper
Steps
In a medium-sized skillet cook ground beef, onions and garlic over medium-high heat until beef is browned, about 4 to 5 minutes. Drain excess fat. Place browned beef mixture into slow cooker.
Add the remaining ingredients to the slow cooker. Lightly season with salt and pepper then stir to mix. Cook on low for 4-6 hours.
Serve topped with extra chopped green onions and cilantro leaves.
Before you chow down, please take a moment to give this chili recipe the number of stars you think it deserves (at the top of this post 👆) – to share your anonymous rating for others. Thanks!
Brent Garell (hey that’s me!) is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience, 15-Minute Money Saving Meals for Students and your guide inside the Cafe’s Online Cooking School Cooking Pro Jumpstart.
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