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Slow Cooker Beef Tinga

Rated as 1.5 out of 5 Stars

"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."
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5 h 30 m servings 470
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

Nutrition Facts

Per Serving: 470 calories; 30.4 20.6 28.4 89 1093 Full nutrition

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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 u...