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?
“But what if I’m new to this whole cooking thing?”
No worries hombre…the cafe has you covered.
We will teach you how to chop an onion in under a minute – without shedding a tear.
And, we’ll even show you how to peel fresh garlic four different ways – just in case you’re keen and want to try all four.
From there, all you’ll require is faith in your ability to brown ground meat in the skillet without setting off the smoke alarm.
You will also need this: The BEST chili recipe I have EVER made…in a slow cooker.
Now that you have head start…go ahead and take it the rest of the way!
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Makes: 6 to 8 Servings Prep Time: 20 minutes Cook Time: 4 to 6 hrs on low in slow cooker
Download Printable Recipe
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
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.
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Brent Garell – is the guy behind College Recipe Cafe. He visits local colleges to teach cooking 101 skills, and is the author of the digital cookbook 15-Minute Money Saving Meals for Students: Cup of Recipes for When You Need Food NOW! Available now on Amazon.