Savory Sunday Link-Up: Crockpot Mexican Chili

Welcome to the "Savory Sunday" Link-up!  This is a place for food bloggers and foodies to peruse and share a variety of favorite recipes. Please feel free to link-up as many recipes as you like!





One of my favorite things about winter is making a variety of crockpot meals.  It is so wonderful to know that at the end of a long, cold day dinner is ready to be served.  I also love the aroma in our house after a meal has been slowly cooking for hours.

This week I am sharing a family favorite: Crockpot Mexican Chili. This dish is very filling & a bit spicy, but the kids love it! I use Pork to make it a bit leaner, but it can also been done with stew beef & ground beef.

Here is what you will need:

-1 lb. Boneless Prime Pork Roast cut into 1 inch pieces
-1 lb. Ground Pork
-2 Green Bell Peppers chopped
-3 Smal Onions Chopped
-5 Garlic Cloves finely Chopped
-1 7 oz. Can of Tomato Paste
-1 12 oz. can of Beer
-3 Tbsp of Chili Powder
-1 Tbsp of Cumin
-1 Tbsp of Oregano
-3  Bay Leaves
-12 Tomatillos, cut into wedges (Green "Mexican Husk" Tomatoes), these are optional, but they are a wonderful addition!
-28 oz. Can of Diced Tomatoes
-15 oz. Can of Pinto Beans, drained & rinsed
-8 oz. Jar of Taco Sauce (Can use mild, medium, or even hot, depending on degree of "heat" you like. I use mild because of my young children)
-3 Green Onions Chopped (optional for Garnish)
-1/4 Cup Cilantro Chopped (optional for Garnish)
-1 Avocado Diced
-1 Cup of Shredded Mexican Cheese

1. Coat a large non-stick skillet with Olive Oil and place over medium-high heat.

2. Add Cut-up pieces of Pork Roast and cook until browned, about 7 minutes. Then, transfer to Crockpot.

3. Add Ground Pork and cook until browned, about 7 minutes. Then, transfer to Crockpot.

4. Add more Olive Oil to coat pan if necessary. Then, add Bell Peppers & Onions, cook until softened, approx. 8 minutes.

5. Add Garlic & cook for 1 Minute

6. Add Tomato Paste & stir continuously for 1 minute

7. Add Beer and deglaze pan by stirring and removing any browned residue from bottom of pan.  This should take about a Minute.

8. Transfer this concoction to Crockpot

9. Next, add Chili Powder, Cumin, Oregano, & Bay Leaves & stir

10. Then, add Tomatoes, Pinto Beans, & Taco Sauce, stir thoroughly.

11. Last, add Tomatillos & stir gently

12. Cover and Cook on Low for 8 Hours or until meat is tender.

13. Serve Hot topped with Cheese, Cilantro, Green Onions, & Avocado.

I like to make a side of Honey Corn Bread Biscuits to go with the meal. This is a wonderful dish to make ahead & freezes well. Hope you enjoy it!

Please feel free to link-up any recipes that you would like to Share Here. Please just make sure to link back to this post and spread the love by checking out the other posts in the link-up!

Have a Great Week!

An InLinkz Link-up

This week I am also linking up with:  Tasty Tuesdays &  #Recipe of the week