Saturday, October 11, 2014

Mexican Sweet Chili - Deb Staires

Mexican Sweet Chili


1 can, sweet corn
1 can, black beans (unseasoned)
1 can, Rotel tomatoes
1 can, diced tomatoes
1 pound, ground chuck
3/4 cup, brown sugar
1 packet, chili seasoning
1 raw jalapeño, sliced
2 cloves, garlic, chopped
2 tbsp, salt
1 tbsp, pepper


  • Brown the beef, drain the fat, but leave a little extra grease. Just a little bit, probably a tablespoon’s worth. 
  •  Mix in the chili seasoning, garlic and jalapeños and cook on medium-low heat for 10 minutes in the frying pan, stirring occasionally. 
  • Empty beef, garlic and jalapeño mixture into crock pot, set on low heat. 
  • Mix in sweet corn, black beans, Rotel tomatoes, diced tomatoes, brown sugar, salt and pepper. 
  • Let it stew for three hours or overnight. Your call. The longer it cooks, the better it is. 
  • Once ready to eat, set crock pot on “keep warm” for an hour, then eat all of the chili. 
  • Best garnished with sour cream, colby jack and/or guacamole.