Tuesday, November 18, 2014

Tex Mex Chili, Crockpot Style...

This is the perfect meal to throw together on busy a winter day...Basically an open and dump recipe. Simple, easy and full of flavor....
Tex Mex Chili
  the CattleQueenCooks at PineCreekStyle


  • 2 large cans of Chili with Beef  (I used Dennison's Original)
  • 2 large cans of Ranch Beans (the brand was Ranch Style Beans)
  • 1 small can of dices tomatoes with the juice
  • 2 small cans of boiled sliced potatoes, drain & largely diced
  • 2-3 carrots, peel, and slice into rounds
  • 1 can of sweet corn, drained & roasted
  • 1 small can of green chili's or jalapenos, drained ...Your choice
  • 1 tablespoon of Mexican oregano , leveled
  • 1 beef broth cube, (I used a beef broth cube from Knor's)
  • 1 cup of water
  • 1 small onion, chopped and sauté'
  • 3 or 4 garlic pieces, chopped and roasted with the onions
  • 1-2 tablespoons of butter
  • Spices: Pine Creek Ranch Seasoning or Garlic Pepper & Cumin to taste

  1. Place in a prepared (cooking spray) large crock pot, place all ingredients except the onion, garlic,  corn and butter. mix well and let simmer
  2. Sauté the onions, garlic and corn with butter. Cook until browned, then add to the crock pot.
  3. Let cook on low all day if you like...or cook on a higher setting to dine sooner. Easy to do either way since this is an open & dump recipe.
Great for a busy day or night on the run..... Serve with your favorite bread or cornbread

Savory Chili for a Cold Winter Night, Seved with Style....
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