Slow-Cooked Tex-Mex Chili

Name: Slow-Cooked Tex-Mex Chili
Total time: 405 min
Yield: 4
Ingredients: 1 lb ground beef; 0.75 cup diced onion; 0.75 cup diced celery; 0.75 cup diced green bell pepper; 2 cloves garlic, minced; 2 (10.75 oz) cans tomato puree; 1 (15 oz) can kidney beans with liquid; 1 (15 oz) can kidney beans, drained; 1 (15 oz) can cannellini beans with liquid; 0.5 tbsp chili powder; 1 tsp salt; 0.75 tsp dried basil; 0.75 tsp dried oregano; 0.5 tsp dried parsley; 0.25 tsp ground black pepper; 0.125 tsp hot pepper sauce

Indulge in a hearty, Tex-Mex chili infused with ground beef, beans, and veggies, slow-cooked to perfection for a delectable weeknight meal.

Recipe Info

Prep Time

405 min

Difficulty

Easy

Servings

Nutrition

calories273kcal

carbohydrates33g

fat8g

protein19g

Dinner Tex-Mex

Ingredients

1 lb ground beef

0.75 cup diced onion

0.75 cup diced celery

0.75 cup diced green bell pepper

2 cloves garlic, minced

2 (10.75 oz) cans tomato puree

1 (15 oz) can kidney beans with liquid

1 (15 oz) can kidney beans, drained

1 (15 oz) can cannellini beans with liquid

0.5 tbsp chili powder

1 tsp salt

0.75 tsp dried basil

0.75 tsp dried oregano

0.5 tsp dried parsley

0.25 tsp ground black pepper

0.125 tsp hot pepper sauce

Directions

Brown the ground beef in a skillet over medium heat for 8 to 10 minutes, then drain the grease.

Transfer the cooked beef to a slow cooker and mix in the onion, celery, bell pepper, garlic, tomato puree, kidney beans, cannellini beans, chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.

Cover and let it simmer on Low for 8 hours.

Serve hot and enjoy!