Crockpot Mexican Chili

Crockpot Mexican Chili

The kids headed back to school last week marking the end of Summer and the beginning of a busy Fall! One of my favorite things about Fall is making a variety of crockpot meals.  It is so wonderful to know that at the end of a long, busy day dinner is ready to be served.  I also love the aroma in our house after a meal has been slowly cooking for hours.

Today I am sharing a Fall family favorite recipe: Crockpot Mexican Chili. This dish is very filling & mildly spicy, but the kids love it! I use Pork to make it a bit leaner, but it can also been done with stew beef & ground beef.

Here is what you will need:

-2 lb. Boneless Prime Pork Roast cut into 1 inch pieces

-1 lb. Ground Pork

-2 Green Bell Peppers chopped

-3 Smal Onions Chopped

-5 Garlic Cloves finely Chopped

-1 7 oz. Can of Tomato Paste

-1 12 oz. can of Beer

-3 Tbsp of Chili Powder

-1 Tbsp of Cumin

-1 Tbsp of Oregano

-3  Bay Leaves

-12 Tomatillos, cut into wedges (Green "Mexican Husk" Tomatoes), these are optional, but they are a wonderful addition!

-28 oz. Can of Diced Tomatoes

-15 oz. Can of Pinto Beans, drained & rinsed

-8 oz. Jar of Taco Sauce (Can use mild, medium, or even hot, depending on degree of "heat" you like. I use mild because of my young children)

-3 Green Onions Chopped (optional for Garnish)

-1/4 Cup Cilantro Chopped (optional for Garnish)

-1 Avocado Diced

-1 Cup of Shredded Mexican Cheese

To Make:

1. Coat a large non-stick skillet with Olive Oil and place over medium-high heat.

2. Add Cut-up pieces of Pork Roast and cook until browned, about 7 minutes. Then, transfer to Crockpot.

3. Add Ground Pork and cook until browned, about 7 minutes. Then, transfer to Crockpot.

4. Add more Olive Oil to coat pan if necessary. Then, add Bell Peppers & Onions, cook until softened, approx. 8 minutes.

5. Add Garlic & cook for 1 Minute

6. Add Tomato Paste & stir continuously for 1 minute

7. Add Beer and deglaze pan by stirring and removing any browned residue from bottom of pan.  This should take about a Minute.

8. Transfer this concoction to Crockpot

9. Next, add Chili Powder, Cumin, Oregano, & Bay Leaves & stir

10. Then, add Tomatoes, Pinto Beans, & Taco Sauce, stir thoroughly.

11. Last, add Tomatillos & stir gently

12. Cover and Cook on Low for 8 Hours or until meat is tender.

13. Serve Hot topped with Cheese, Cilantro, Green Onions, & Avocado.

I like to make a side of Honey Corn Bread Biscuits to go with the meal or Quesadillas. This is a wonderful dish to make ahead & freezes well. Do you like to make crockpot meals? Are you looking forward to Fall weather? Let me know if you try this dish and your thoughts. Happy September!!

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