Chihuahua Chili

Chihuahua Chili

When I’m going to feed a crowd, this is one of our favorite recipes. It’s hearty and filling and easy to serve. Just dish up bowls of red, offer a selection of toppings, and a basket of bread and butter, and you’re good to go.

If you’d like, you can make this in the crockpot. After you saute the onions and garlic, simply combine all the ingredients in a large crockpot. This is so make ahead, you can cool and freeze it and enjoy it another time.

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Comments

  1. I love how simple this chili is to make. However, not a fan of cumin. Would it ruin the recipe to leave it out, or have you any ideas for a suitable substitution?

  2. If I make this in the crockpot should I still do the following or just dump it all in the crockpot? “In large pot, heat oil. Saute onion until transluscent, about 3-4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil.”

    • @Mary, I like the flavor that sauteing adds to the onions, so yes, I would saute the onions and garlic and then toss everything in the crockpot.

  3. Everyone in my home loves this recipe. :)

    Do you have any guessimate as to how many one-cup servings this recipe makes? I need to know for dietary reasons (so I know how much I’m eating, etc.)

    Thank you for your help.

  4. I’m wondering if I could use a 15 bean mixture that I have made for beans. I have so many of them, but don’t know what to make with them.

  5. OK. I’ll try it sometime and let you know.

  6. Any idea what size crockpot you’d need for this recipe?

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