Mexican Chili might seem like a repetitive title. After all, isn’t chili a Mexican dish? Apparently not. I did a quick search on chili and was surprised to learn that it is not traditional Mexican food. According to this history of chili website, “The only thing certain about the origins of chili is that it did not originate in Mexico.”
My family enjoyed this variation on our usual chili. The Mexican twist comes from the use of refried beans, salsa, and a little lime juice. If you like chili and Mexican flavors, you’re sure to like this too.
Chili is a stew that is enjoyed year round. Most soups and stews we like to reserve for cold weather, but chili seems to be just as popular and tasty in summer as it is in winter. I think we will enjoy this variation year round also.
Mexican Chili (Slow Cooker)
- 2 pounds ground meat (I used half beef and half turkey)
- 1 medium onion
- 16 ounces thick and chunky salsa
- 1 can small red beans
- 1 can refried beans
- 1 cup beef broth (I used Herb Ox bouillon labeled gluten free and no added MSG)
- 2 teaspoons dried ground cumin
- 1 1/2 Tablespoons chili powder
- 2 Tablespoons lime juice
- Tortilla chips
- Chop the onion.
- Saute the onion and ground meat and drain.
- Drain and rinse the small red beans.
- Combine all ingredients except the lime juice in a large slow cooker.
- Cook on low about 4 – 6 hours.
- Stir in the lime juice.
- Serve with tortilla chips or corn bread.