This Easy Tex Mex Chile is full of rich flavors from the Anaheim chilies, onions, tomatoes, black beans, garlic and the special smoky Chipotle Chile sauce.
I love this Easy Tex-Mex Chile for so many reasons. It’s simple to make. It happily cooks all by itself in the slow cooker, while you’re busy doing other things. And mostly because it’s incredibly delicious.
Plus, without any meat, it’s a fabulous meal all by itself. But if you have leftovers, well hey, this is the time to use them. In my case, I had leftover pork from a roast that I had made, so I cubed it and added that in.
My husband said it’s a clear winner. So he went back for seconds…or was that thirds? Trust me it’s really that good.
The Ingredients for Easy Tex-Mex Chili
- Shallot: You can’t have Chili without onions
- Anaheim Pepper: Much milder than jalapeño…
- Garlic: Just adds depth of flavor
- Fire roasted tomatoes: Trader’s Joe’s is my go-to
- Black Beans: I used the Cuban Style Black Beans
- Chicken Broth: I absolutely love Manischewitz because it tastes like home made.
- Chipotle sauce: This really kicks it up and gives smoky flavor
- Pork loin: I used pork, but chicken or beef works too!
- Toasted Tortilla chips: Fun topping for some crunch
- Cheddar cheese: A sprinkle of cheese just makes it even better
- Cilantro: For true South of the Border flavor
How to Make Easy Tex-Mex Chile
I used a whole Anaheim Pepper that I seeded and sliced thin. Anaheim peppers, as far as heat goes, are almost at the same level as Poblano Peppers, that I used in my Chili Rellano recipe. A slight kick, but mostly mild.
The Anaheim registers at 500 and the Poblano is 1000 on the Scoville scale. https://www.pepperscale.com/hot-pepper-list/::m
The jalapeño comes in at 2500, which, for me, is way too hot. But that’s nothing compared to the Capsaicin at 15,000,000. Can you even imagine that? I absolutely can’t.
So, the first step to making this great Easy Tex-Mex Chili is to sauté the pepper with garlic and add the onions. I use shallots a lot, because they just seem to have a richer flavor. But you can certainly substitute a yellow onion. And just continue cooking the vegetables until the onion begins to caramelize.
Add the vegetables to your Slow Cooker. Then add in the pork, tomatoes, beans and the chicken broth.
Then comes the chipotle sauce. Understand that this sauce is super spicy, so I added about 3 Tbsp. If you like it hotter, add more. But the 3 Tbsp along with the Anaheim seemed to give it great flavor without overpowering the rest of the ingredients.
Then just set the cooker on low and let it simmer 6-7 hours.
To serve, just ladle the Chile into serving bowls.
Top with crushed tortilla chips, sprinkle a little grated cheddar cheese over and top with some cilantro.
If you like this recipe, please leave a comment below and be sure and pin it on Pinterest.
Easy Tex-Mex Chile
- 1 Shallot Sliced in rings
- 1 Anaheim pepper Sliced thin
- 2 Cloves Garlic Minced
- 1 Cup Pork tenderloin Cooked and cubed
- 1 14 oz can Fire Roasted Tomatoes
- 1 Cup Chicken broth Low sodium
- 1 14 oz can Black beans Drained
- 3 Tbsp Chipotle sauce
- 1/2 Cheddar cheese Shredded
- 8 Tortilla chips Crushed
- 2 Tbsp Cilantro Chopped
- Saute shallot, Anaheim pepper and garlic for 3-4 minutes until shallot just begins to caramelize.
- Add pork loin cubes to slow cooker. Then add the the cooked onions, garlic and peppers as well as the tomatoes, chicken broth and black beans. Finally add chipotle sauce and mix together.
- Simmer on low heat 6-7 hours.
- Ladle into serving bowls and top each with cheddar cheese, crushed tortilla chips and a sprinkling of cilantro.
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