Slow Cooker Mexican Beef and Corn Chili
For tailgates, cool fall days or any time you want something hot, hearty and spicy that doesn’t take a lot of time to cook, look no further than this easy chili recipe.
The foundation of this comforting fall meal is fresh chuck roast, cubed and browned before it’s added to the slow cooker. Once there, it’s immersed in Mexican flavor with taco seasoning, black beans, beef stock and diced tomatoes with green chiles.
Kick back and enjoy your favorite autumn activities while it cooks.
When it’s almost ready, add frozen corn and cook until the kernels are tender then top it with cilantro.
Mexican chili is a birria-like bowl of hearty goodness sure to warm you up and hot the spot.
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