Mexican Crockpot Chili is a traditional American recipe (based on a Mexican original) for a classic beef and bean chili adapted to be cooked slowly in a crockpot. The full recipe is presented here and I hope you enjoy this classic American version of: Mexican Crockpot Chili.
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Ingredients:
450g minced beef
900g cooked red kidney beans, drained (tinned is fine)
850g tinned whole tomatoes (with juice), chopped
150g celery, chopped
160g onions, chopped
200g tomato purée
80g green bell pepper, chopped
120g pickled green jalapeño chillies, drained and chopped
2 tbsp brown sugar
1 bay leaf
1/2 tsp garlic powder
1 tsp salt
1 tsp dried marjoram, crumbled
freshly-ground black pepper, to taste
Method:
Add the beef to a non-stick pan and cook until well browned. Drain away any excess fat and transfer the meat to your crockpot. Combine with all the remaining ingredients and stir to mix. Cover and cook on low for between 8 and 10 hours.
Remove the bayleaf and serve with rice and cornbread.
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