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!
Printable recipe card for multiple batches of Tex-Mex Chili
Printable freezer labels for Tex-Mex Chili.
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.