Slow Cooker Mexican Chili - Beef & Three Beans | Rumi Spice

Slow Cooker Chili with Beef & Three Beans

For 6-8 servings:
  • 2 lbs. lean ground beef
  • 1 Tbsp. salt
  • 3 Tbsp. Rumi Mexican Adobo Black Cumin blend
  • 1 medium white onion, diced 
  • 1 can (~14-16 oz) kidney beans, drained
  • 1 can (~14-16 oz) black eyed peas, drained
  • 1 can (~14-16 oz) borlotti beans, drained
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 strip thick bacon, diced
  • 1 bunch kale (or other sturdy, leafy green), de-stemmed and diced
  1. In a slow cooker, add all ingredients, stir well, and turn on the heat! If using the low setting, cook for 7-8 hours. For high heat, cook for 3-4 hours.
  2. Stir well before serving. Recommending toppings are shredded mozzarella, queso fresco, or the classic sour cream/shredded cheddar combo.

To make this on stove-top, first brown ground beef and bacon together. Once browned, add remaining ingredients, mix well and bring to a boil.

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