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.



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; 30.4 g total fat; 89 mg cholesterol; 1093 mg sodium. 20.6 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (1)

Read More Reviews
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