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Tex-Mex Chili for the Slow Cooker

Angela Litzinger at test.angelaskitchen.com
Course beef, chili, dairy free, gfcf, gluten free, slow cooker
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.