I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.


Recipe Summary

15 mins
5 hrs 15 mins
5 hrs 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.

  • Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.

  • Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

Nutrition Facts

470 calories; protein 28.4g; carbohydrates 20.6g; fat 30.4g; cholesterol 89.5mg; sodium 1092.9mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
Nothing like the photo. Not what I was expecting at all. I love chili. I love tacos. I love anything creative in this vein. But this just didn t have a balanced flavor. It was far too soupy to use as a taco. I was hoping for something like the photo included. It was more like a spicy soupy chili and I would use a different chili recipe if I was going for chili. Sorry. Read More