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
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!!