Crock Pot Mexican 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!
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)