Crockpot Tex Mex Chili
My Tex-Mex crockpot chili is a rich, smoky slow cooker chili made with ground beef, beans, fire-roasted tomatoes, and bold Tex-Mex-inspired spices. It’s hearty, comforting, and packed with deep flavor while still being easy enough for busy weeknights.
Ingredients
- 2 pounds ground beef browned and drained
- 1 large onion diced
- 4 cloves garlic minced
- 1 14-ounce can fire-roasted diced tomatoes
- 1 6-ounce can tomato paste
- 1 1 ounce envelope birria seasoning mix
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 3 cups beef broth
- 1 chipotle pepper in adobo chopped
- Salt and black pepper to taste
- Fresh cilantro & diced onion & lime wedges for garnish
Instructions
- Add the beef, onion, and garlic to the slow cooker.
- Stir in the fire-roasted tomatoes, tomato paste, birria seasoning, sugar, onion powder, garlic powder, and smoked paprika until everything is well coated.
- Add the black beans, pinto beans, beef broth, and chipotle pepper, then stir everything together.
- Cover and cook on low for about 6 hours or high for 3 hours, stirring once halfway through if possible.
- As the chili cooks, the beef becomes tender and the broth thickens into a rich smoky chili base.
- Taste before serving and adjust with extra salt or pepper if needed.
- Ladle into bowls and top with cilantro, diced onion, and lime wedges before serving.