Using Mexican spices & ingredients, this chili is hearty & flavorful. Make this Mexican spiced chili in your slow cooker or Instant Pot.
Mexican Inspired Ingredients
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.
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 normally don’t need 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.
OTHER CHILI RECIPES YOU MIGHT ENJOY:
- 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)
- 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.
- Add all the other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- 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.
- Add the remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When done, quick release pressure.
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