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Slow Cooker Cactus Chili

Rated as 4.67 out of 5 Stars
19

"A savory Southwestern chili."
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Ingredients

4 h 15 m servings 400
Original recipe yields 10 servings

Directions

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  1. Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
  2. Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
  3. Cook on Low until flavors combine, about 4 hours.

Footnotes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 400 calories; 12.4 48.7 26.6 55 1347 Full nutrition

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Reviews

Read all reviews 6
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This was delicious chili. I know I have eaten nopales before but not in ages and I know I have never cooked with them. They added a nice favor to the chili and were tender. My changes.. hominy ...

This was honestly the best chili I ever had. Be warned though that this recipe calls for enough chili to fill 2 standard sized crock pots. After I combined all my ingredients I had to borrow a f...

Amazing and thankful for a spin on traditional chili. Loved the tanginess from the nopales juice. I did add a lb of pork chorizo and used Mexican chili powder so it want too bland. Lastly I s...

Not bad for tomato based gringo "Chili" without an 'E.' Instead of corn, use posole or hominy. Posole has a better texture. A little more Red Chile powder. The chipotle give s nice taste but the...

Loved it! For just my husband and myself I made a half recipe. This was an excellent twist on chili and will be making it again soon.

This dish was a great success for us. I made a vegetarian version by leaving out the meat. Added some carrots and peppers. I absolutely recommend it. This is going to be one of our favorites.