Tex-Mex Chili for the Slow Cooker – Gluten Free-zer Friday
As you may have noticed, I have a thing for stews and chills, AND I also have a thing for using a slow cooker. Here is a simple, yet delicious chili. When I make Tex-Mex Chili, I like to gather a second batch in a freezer bag while prepping the first batch in the slow cooker for dinner. That way I have one for dinner and one batch saved in the freezer for another day. Two dinners in the time it takes to make one? Yes, please!
The Recipe: Tex-Mex Chili for the Slow Cooker
- 2 pounds beef chuck, cut into 1-inch cubes or stew meat
- 28 ounces diced tomatoes with jalapeno
- 1 large onion, chopped
- 6 ounces tomato paste
- 2 teaspoons dried minced onions
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 15 1/2 ounce can pinto beans, drained and rinsed
- 15 1/2 ounce can kidney beans, drained and rinsed
- 15 1/2 ounce can black beans, drained and rinsed
- 10 ounce package frozen corn
- In a 4 quart slow cooker mix together beef, tomatoes, onion tomato paste, and spices. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
- To freeze: In a freezer safe bag mix together beef, tomatoes, onion tomato paste and spices. Remove as much air as possible and seal. In a second freezer bag place beans and corn. Remove as much air as possible and seal. Package both bags together, label and freeze.
- To serve: Thaw. Put contents of bag with meat and tomatoes into a 4 quart slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.