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Slow Cooker/Instant Pot Mexican Spiced Chili

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Using Mexican spices & ingredients, this chili is hearty & flavorful. Make this Mexican spiced chili in your slow cooker or Instant Pot.

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It’s no secret I love Mexican food. I talk about it frequently on social media and I have a lot of Mexican inspired recipes on this blog. I also love chili so it was only a matter of time before I paired the two.

Mexican Inspired Ingredients

The two main ingredients in this recipe are ground beef and ground Mexican chorizo. Chorizo is a pork sausage that is eaten around the world. Most people know chorizo from either Spain or Mexico. How chorizo is made will depend on the region. Mexican chorizo is usually made from uncooked pork that has been seasoned with ingredients like chili peppers. For this recipe you will need Mexican ground chorizo. If you can only find chorizo cased in links, you can buy those and remove the casing. The casing should come off easily. Chorizo can be spicy so take note of the type of chorizo you are buying. Of course you can always substitute your preferred ground sausage or more ground beef if you don’t want to use chorizo. If you like spicy, leave the seeds in your jalapeño. I remove the seeds because we are a split household. I like spicy but my husband not so much. The black beans are from a can which means they are cooked. Rinse & drain them before adding them to the slow cooker or Instant Pot.  Same goes with the corn. Adding corn to this recipe was my ode to the fact that corn is the main source of grain in Mexican cooking.

before (slow cooker)

HOMEMADE CHILI SEASONING BLEND

You know I’m all about homemade seasonings. This recipe uses my go-to homemade chili seasoning blend. I pretty much use it or a version of it in all of my chili recipes. It includes the usual chili ingredients: chili powder, cumin, salt, paprika. There’s a small kick but I definitely wouldn’t categorize my homemade chili seasoning as spicy.

after (slow cooker)

BROWNING YOUR MEAT

Should you brown your meat before adding it to the slow cooker? I always do specifically so I can drain the excess grease out before I start my chili. There’s nothing I hate more than a greasy chili. If you are using a very lean ground meat, you may find that you don’t need to brown it before adding it to the slow cooker. Here however with the addition of the chorizo, I find that it’s too greasy if you don’t take the time to brown & drain the excess grease first. Even when using the Instant Pot…I drain my grease.

SERVING & STORING THE CHILI

Topping suggestions for this chili include green onions, cheese, sour cream, and chopped herbs like chives. To store the chili, let it cool before packing it away. Store the leftover chili in the frig for up to 3 days or the freezer for 4-6 months.

I use a 6-quart slow cooker or Instant Pot to make this recipe.

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Slow Cooker/Instant Pot Mexican Spiced Chili

★★★★★

5 from 1 reviews
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale
  • 1 pound ground beef
  • 1 pound ground Mexican chorizo (uncased)
  • 15 ounces diced tomatoes
  • 10 ounces diced tomatoes & green chiles
  • 10 ounces enchilada sauce
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 15 ounce-can corn (drained & rinsed)
  • 15 ounce-can black beans (drained & rinsed)
  • 1 jalapeno, diced (seeds removed)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes (optional)

Instructions

Slow Cooker

  1. In a large skillet over medium heat, cook the ground beef and chorizo until no longer pink.  Crumble the meat as it cooks. Drain the grease and add the beef and chorizo to the slow cooker.
  2. Add all the other ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the ground beef, chorizo, onion, and jalapeno to the pot. Cook 5-7 minutes or until the meat is no longer pink and vegetables are soft. Crumble the beef and chorizo as it cooks. Add garlic & cook an additional minute. Drain excess grease from the pot if you need to.
  2. Add the remaining ingredients. Stir to mix well.
  3. Close lid and seal valve. Set high pressure and cook for 20 minutes. When done, quick release pressure.

This post contains affiliate links which means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

Comments

  1. Barbara says

    I made this today for a potluck tomorrow (you know, chili is always better the second day!). But today it is absolutely delicious! I’m partial to a chill I’ve been making for 15 years, but this recipe is taking its place! The spices work fabulous together! I can’t wait for more!!

    ★★★★★

    Reply

  2. Linda B. says

    I have an Instant Pot. It has a slow Cook button on it. So, I sautéed my beef, onion and garlic. Then, mixed all my ingredients on Sate’ in my Instant Pot then I turned Saute’ off. I put the lid on, then turned on my Slow Cook. I’m cooking it for 5 hours on the Slow Cook. I hope I can do this as a slow cooker. Can I? Please let me know. It does not say anything about the slow cook button in the manual. Thank you, Linda B.

    Reply

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