Crock Pot Mexican Chili Con Carne |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Excellent Mexican Chili with chocloate! It's delicious! Ingredients:
2 lbs lean ground beef |
2 large garlic cloves, minced |
2 stalks celery, finely chopped |
2 large onions, finely chopped |
2 tablespoons chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1 (28 ounce) can diced tomatoes with juice |
1 (19 ounce) can red kidney beans, drained and rinsed |
2 tablespoons cocoa powder |
1 tablespoon brown sugar |
3 -4 cloves (i only add these sometimes) |
1 teaspoon white vinegar |
1/2 teaspoon black pepper |
1 medium green pepper, finely chopped |
Directions:
1. In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker.
2. Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.
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