Crock-Pot Mexican Chili Beef Soup

Crock-Pot Mexican Chili Beef Soup

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The completed Crock-Pot Mexican Chili Beef Soup with Goat Yogurt and Cilantro as garnish.

Puddy Salivating

In the wintertime I like to make a thick chili with stewing beef in my Crock-Pot. I  prepare all the ingredients in the morning and turn on the Crock-Pot all day. Unfortunately, my all day Crock-Pot cooking drives my dog crazy. He seems to hang out more in the kitchen smelling around and salivating – poor fella.

But yesterday,  I decided to take my regular chili recipe and make it a little different by adding a fair bit of tasty broth. So, I am going to call it Crock-Pot Mexican Chili Beef Soup instead.

The verdict? In the past, I would just add more water to make my chili thinner, but with this recipe I added one of my favorite vegetable broths (and more of it) and boy it make a BIG difference. I can just lap up this chili soup with a few pieces of yummy buttered bread. But wait, maybe I can attribute the taste bud enhancements to another new ingredient I added to my chili? The new ingredient was Skillet’s Chipotle Pumpkin Sauce (a sister product of Skillet Bacon Spread that I so love). I’m thinking the combination of all ingredients, the broth and the Chipotle Pumpkin sauce made a very tasty chili soup. Or maybe it was the slow and long cooking process of my Crock-Pot? Hmmn, maybe so, but this one is a keeper and I am happy a made a big batch to freeze.

Note: The recipe below serves about 15 – you can half all ingredients. I made a big batch with intentions of freezing a few Ziplocs.


  • 2 tablespoon olive oil
  • 2 cups white onion, chopped
  • 4 garlic cloves, finely chopped
  • 750 ml diced can tomatoes in juice
  • 2 x 150 ml cans of tomato paste
  • 2 serrano chiles, finely chopped (seeds and white out)
  • 1 teaspoon cumin
  • 2 tablespoon tex mex spice (or chili powder)
  • 2 teaspoon oregano
  • 1/8 teaspoon cayenne
  • 2 tablespoons skillet chipotle pumpkin sauce
  • dash of pepper (to taste)
  • 1.25 Kg stewing beef, in chunks
  • 5 cups low sodium vegetable broth
  • 1 can kidney beans, rinsed and drained
  • 1/4 cup goat yogurt (or sour cream)
  • fresh cilantro

Cooking Instructions:

  1. Add the following ingredients into Crock-Pot: diced tomatoes(with juice), tomato paste, serrano chili, cumin, tex mex, oregano, cayenne, chipotle pumpkin sauce, and pepper.
  2. Turn the Crock-Pot on low to get it heated up.
  3. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic; cook 5 minutes, or until onions are softened. Add to Crock-Pot
  4. Using the same heavy pan brown beef cubes in batches. Add to Crock-Pot
  5. Add vegetable broth to Crock-Pot.
  6. Place lid on Crock-Pot and simmer for at least 7 – 8 hours
  7. Add in strained kidney beans, place lid back on and simmer for 20 minutes.
  8. To serve, ladle hot soup into bowls. Garnish with some goat yogurt (or sour cream) and fresh cilantro. Serve immediately.

What I changed from my original chile recipe:

  • Added 3 cups of low sodium vegetable broth
  • Add Skillet Chipotle Pumpkin Sauce

Soup Mistress Rating for Crock-Pot Mexican Chili Beef Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4/5) 
Taste: (4.5/5)

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2 thoughts on “Crock-Pot Mexican Chili Beef Soup

  1. The secret ingredient, the skillet chipotle pumpkin sauce, how else can it be used? I’m intrigued. We use chipotle peppers in everything but fruit salad. Does the pumpkin flavour come out in the chili soup?

    • Yes Katheryn, I do think the sweetness of the pumpkin comes out in the chili!

      The sauce also has other ingredients that may add to the sweetness and balance the acidity of the dish as well.

      Skillet Pumpkin Chipotle Sauce Ingredients: Pumpkin, Tomato, Sugar, Light Corn Syrup, Apple Cider Vinegar 50 Grain (juice from apples, water), Worcestershire Sauce, Salt Spice, Chili Powder, Pectin, Chipotle Chili Powder. Contains: Fish (anchovies) and soy products.

      Product Recommendations:
      The package reads: “Skillets Pumpkin Chipotle Sauce can be used in taco recipes, with traditional French fries, as a steak marinate.” You can find some recipes here that use Skillets products:

      If you haven’t tried Skillet Bacon Spread yet – I highly recommend you do try. I like to saute cabbage and onions with the bacon spread! *Yum*

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