Posted by: Deana | July 7, 2009

Mexican Chili

My aunt Nancy found this recipe, passed it on to my mom, and she passed it on to me.  It’s so easy, can be made ahead and easily kept warm until it’s time to eat.  I recently made it for a church lunch, and we ran out people liked it so much!
Mexican Chili

In a 3-4 qt. slow cooker combine:

  • Brown 1 lb. ground beef
  • 2-15 oz. cans Mexican style tomatoes
  • 15 oz. can red kidney beans
  • 15 oz. can whole kernel corn
  • 1 taco seasoning packet

Cover and cook for 4-6 hours on low or 2-3 hours on high.  Top with shredded cheddar cheese, cracked tortilla chips and sour cream.

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