Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from
12
votes
Slow Cooker Beef Enchilada Chili
This isn't your ordinary chili with an enchilada sauce base and meaty chunks of beef.
Prep Time
15
minutes
mins
Cook Time
9
hours
hrs
Total Time
9
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
Fusion, Mexican
Servings:
8
Calories:
222
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
2
lbs.
beef stew meat
1.5 - 2 lbs.
2
Tbsp.
chili powder
1/2
tsp.
salt
1/4
tsp.
pepper
1/2
tsp.
oregano
2
tsp.
garlic
minced
1/8
cup
cilantro
chopped
1
cup
red onion
diced
30
oz.
Mexican Style stewed tomatoes
(Two-15-oz. cans)
19
oz.
enchilada sauce
30
oz.
pinto beans
(Two-15-oz. cans); drained
Options for Serving
tortilla chips
Colby Jack cheese
Fresh avocado
US Customary
-
Metric
Instructions
Add everything to the slow cooker and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
When the cooking time is up, and if desired, break up the tomatoes if they are still whole. (see notes)
Serve with tortilla chips and cheese if desired.
Enjoy!
Video
Notes
Stewed tomatoes will easily break up by pressing them against the side of the slow cooker with a wooden spoon.
Nutrition
Calories:
222
kcal
|
Carbohydrates:
43
g
|
Protein:
12
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
999
mg
|
Potassium:
752
mg
|
Fiber:
13
g
|
Sugar:
10
g
|
Vitamin A:
1242
IU
|
Vitamin C:
12
mg
|
Calcium:
100
mg
|
Iron:
4
mg