Slow Cooker Beef and Potato Taco Chili
A delicious and easy slow cooker chili full of black beans, refried beans, tomatoes, corn, ground beef, and potatoes with a Tex-Mex taste.
A delicious and easy slow cooker chili full of black beans, refried beans, tomatoes, corn, ground beef, and potatoes with a Tex-Mex taste.
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 15 oz can tomato sauce
- 1 15 oz can black beans
- 1 lb ground beef (93% lean 7% fat)
- 1 15 oz can non fat refried beans
- 1 11 oz can rotel (mild )
- 3 cups shredded or diced hash browns (frozen or refrigera i use simply hash browns )
- 2 cups corn (frozen canned, or fresh)
- 4 cups low sodium beef broth
- 1.5 tsp onion powder
- 1.5 tsp lawry's seasoned salt (1 tsp kosher salt will wor
- 2.5 tsp cumin
- a pinch or two of red pepper flakes or hot sauce depending on spice preference)
- Carbohydrate 5.955136875 g
- Cholesterol 0 mg
- Fat 3.341443125 g
- Fiber 2.05193127125502 g
- Protein 12.416345 g
- Saturated Fat 1.2123046875 g
- Serving Size 1 1 recipe (1423g)
- Sodium 3235.14094791667 mg
- Sugar 3.90320560374498 g
- Trans Fat 0.286511875 g
- Calories 99 calories
Step-by-step
- In a skillet over medium heat, sprinkle salt and pepper on ground beef and cook until no longer pink.
- Place ground beef and all of the ingredients above into slow cooker.
- Stir together until combined well and cook on low for about 8 hours or on high for 4-5 hours.
- Salt & Pepper to taste.
- Top with cheese, tortilla strips, fresh cilantro, jalapeños, or whatever sounds good!
- Enjoy.
Swapping the ground beef for lean ground turkey alters the moisture retention significantly, often requiring an extra quarter cup of beef broth to prevent the starches from scorching along the ceramic insert. Testing this formulation reveals several operational hazards that require strict adherence to technique.
- Brown the beef over medium-high heat until deep mahogany crust forms on at least sixty percent of the meat surface before transferring it to the slow cooker vessel.
- Cut frozen hash browns into uniform half-inch cubes if using blocks, ensuring the internal temperature reaches 165 degrees Fahrenheit during the simmering phase.
- Maintain a strict cooking window of four hours on high or eight hours on low; exceeding this window breaks down the potato starch into an unpalatable paste.
- Store leftovers in an airtight glass container for up to four days at a constant 38 degrees Fahrenheit in the refrigerator.
- Whisk the refried beans thoroughly into the four cups of low sodium broth before adding solids to prevent dense clumps from forming at the base.
Proper sequencing prevents starch separation during long cooking cycles. Monitoring the liquid reduction ensures the final consistency remains robust rather than watery.
