Crock Pot Smoky Chipotle Chili.
If you are craving a high quality nutritious meal with the flavors and scents of your favorite Mexican restaurant, this Crock Pot Mexican Chili recipe is for you! Everyone will want to pull up a chair to your table for this hearty crowd pleaser.
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The preparation is simple and with this flavorful dish, you will be the “go to” for the next fiesta whether at home or with friends.
It has many of the ingredients that you would normally have for a Mexican dish and you can tweak it to make it mild, spicy, or somewhere in between.
Your taste buds will thank you for the enhanced experience of the smokey chipotle peppers, adobe sauce, and bites of tender chuck roast!
Don’t miss out on making this Crock Pot Mexican Chili this season!
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Here’s How To Make Crock Pot Mexican Chili
The details:
Sear The Beef
Step 1: Preheat a large skillet or griddle over medium-high heat. Season the chuck roast on both side with salt and pepper. Drizzle avocado oil in the skillet and sear the beef on either side for 4-5 minutes until golden brown. Remove from pan.
Step 2: In the same skillet, add the diced onion and bell pepper and saucer for 3-4 minutes until soft. Transfer to slow cooker.
Make The Chili
Step 3: Add all the ingredients, except the beef, to the slow cooker and stir to combine. Place the beef roast in the slow cooker and cover with some of the sauce.
Step 4: Cook on low for 8- 10 hours or on high for 4-6 hours. Shred the beef, stir it back in, and serve with toppings of choice! (Avocado, shredded cheese, sour cream, and tortilla chips are some of my favorites)
I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
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Crock Pot Mexican Chili
Equipment
- 1 crock pot or slow cooker or slow cook mode on instant pot
Ingredients
To sear the beef
- 3 pound chuck roast
- 3 teaspoons sea salt
- 2 teaspoons black pepper
- 2 tablespoons avocado oil
For the Chili
- 1 sweet onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 28 ounce can crushed tomatoes
- 14.5 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 14.5 ounce cans black beans drained and rinsed
- 2 tablespoons Worcestershire sauce
- 3 tablespoons chili powder
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 chipotle pepper in adobo sauce + 1 tbs of adobo sauce
Instructions
Sear the beef
- Preheat a large skillet or griddle over medium-high heat. Season the chuck roast on both side with salt and pepper. Drizzle avocado oil in the skillet and sear the beef on either side for 4-5 minutes until golden brown. Remove from pan.
- In the same skillet, add the diced onion and bell pepper and saucer for 3-4 minutes until soft. Transfer to slow cooker.
Make the Chili
- Add all the ingredients, except the beef, to the slow cooker and stir to combine. Place the beef roast in the slow cooker and cover with some of the sauce.
- Cook on low for 8- 10 hours or on high for 4-6 hours. Shred the beef, stir it back in, and serve with toppings of choice! (Avocado, shredded cheese, sour cream, and tortilla chips are some of my favorites)