Greetings from the vibrant heart of Kansas City! While a whimsical thought of being in Tijuana might cross my mind from time to time—conjuring images of youthful escapades and classic TV show references—my current reality is a wonderfully bustling visit to KC. This trip is an exciting blend of professional development and cherished family moments, making for an unforgettable autumn experience.
My itinerary is packed with highlights, starting with the inaugural Chopped Conference, where I’m immersing myself in the world of food blogging and culinary creativity. Beyond the conference, there’s an undeniable buzz in the air as I eagerly anticipate watching our beloved Royals compete in the World Series—the city truly comes alive during these moments! Family time is also paramount; I’ll be taking my adorable niece to the local pumpkin patch, celebrating my mom’s birthday, and cheering on K-State football. Amidst all this activity, I’m also finding moments to jog through the picturesque Loose Park, reconnect with old friends, savor the legendary Joe’s Barbecue, and, perhaps the most heartwarming of all, meet my precious three-week-old nephew for the very first time. It’s a whirlwind, but a truly joyous one!
Embracing Autumn: The Season of Comfort and Chili
With such a jam-packed schedule, staying energized is key, and nothing fuels me quite like delicious, hearty food. This time of year holds a special place in my heart for countless reasons. The crisp autumn air, the breathtaking kaleidoscope of fall foliage, the cozy ritual of boot-wearing, and, of course, the unparalleled joy of a steaming bowl of chili. My affection for chili runs deep—I truly adore all varieties, even venturing into the spirited debate of bean-less Texas chili. Speaking of which, a friendly question to all Texans out there: what’s the historical or culinary reasoning behind the “no beans” tradition? Has it always been a cornerstone of your chili philosophy? I’m genuinely curious to hear your insights!
Autumn invites us to slow down, even amidst busy days, and embrace the warmth that good food brings. As the days grow shorter and the evenings cooler, our palates naturally gravitate towards dishes that offer comfort and deep, satisfying flavors. Chili, in its myriad forms, perfectly embodies this seasonal shift. It’s more than just a meal; it’s an experience, a communal dish that gathers people around the table, offering warmth from the inside out. Whether it’s enjoyed during a lively football game, after a crisp walk through changing leaves, or simply as a cozy dinner at home, chili remains a quintessential fall staple.
Slow Cooker Tijuana Chili: A Flavorful Escape
Today, we’re embarking on a culinary journey that skips the vast plains of Texas and heads straight for the vibrant flavors of Mexico. This isn’t just any chili; it’s our Slow Cooker Tijuana Chili, a recipe designed to transport your taste buds with every spoonful. Imagine the robust sweetness of fire-roasted tomatoes mingling with the smoky heat of chipotle peppers, all perfectly balanced with earthy cumin, rich chili powder, and savory ground beef. These incredible ingredients are lovingly nestled together in the trusty slow cooker, creating a dish that’s both deeply flavorful and wonderfully simple to prepare.
Believe it or not, this marks my very first time preparing chili in a slow cooker, and I must confess, it has been an absolute revelation—truly life-changing! The beauty of slow cooking lies in its ability to meld flavors seamlessly, allowing each ingredient to contribute its best to the overall symphony. The result is a chili that’s not just delicious but incredibly complex and satisfying. Beyond the spicy, nuanced flavors that effortlessly make this chili an 11 out of 10 experience, what truly elevates it are the extraordinary toppings: homemade Jalapeño Cornbread Croutons and a rich, creamy Queso. This dynamic duo transforms a great chili into an unforgettable feast. With every bite, you’ll be exclaiming “¡Ole!” all weekend long!
The Magic of Slow Cooking Chili
Choosing the slow cooker for this Tijuana Chili recipe offers distinct advantages that enhance both the flavor and your culinary experience. First and foremost, it’s a testament to convenience. After minimal prep work, you can simply set it and forget it, allowing the chili to simmer gently for hours. This hands-off approach frees you up to enjoy other activities, like exploring Kansas City or simply relaxing at home, knowing that a delicious meal is steadily developing.
More importantly, slow cooking is a master at developing profound flavors. The low and slow heat tenderizes the ground beef to perfection, while the spices, tomatoes, and chipotles have ample time to release their aromatic compounds and meld into a rich, cohesive sauce. This extended cooking time creates a depth of flavor that simply can’t be rushed, resulting in a chili that tastes like it’s been simmering for days. The ingredients truly get to know each other, creating a harmonious and incredibly satisfying dish that feels both comforting and exotic.
Elevating Your Chili: The Unbeatable Toppings
While the Slow Cooker Tijuana Chili is a star on its own, it’s the homemade toppings that truly take this dish from excellent to extraordinary. We’re talking about two game-changers: crispy, flavorful Jalapeño Cornbread Croutons and a luscious, velvety Queso. These aren’t just garnishes; they’re integral components that add layers of texture, flavor, and pure indulgence.
The Jalapeño Cornbread Croutons are a stroke of genius. Imagine warm, slightly sweet cornbread infused with a gentle kick of fresh jalapeño, then toasted to golden perfection. These croutons offer a delightful textural contrast to the soft chili, providing a satisfying crunch in every bite. They absorb some of the chili’s rich broth while retaining their distinct cornbread character, creating a truly unique and comforting element. Preparing them from scratch is surprisingly simple and immensely rewarding, transforming a humble side into a star topping.
And then there’s the Queso. Oh, the queso! This creamy, dreamy cheese sauce is the ultimate indulgent finishing touch. Crafted with rich butter, flour, whole milk, and sharp cheddar, it’s a smooth, flavorful blanket that melts beautifully into the hot chili. Its creamy texture and savory notes provide a luxurious counterpoint to the chili’s spice and heartiness, bringing all the flavors together in a cohesive and utterly delicious manner. Together, these two toppings don’t just dress up the chili; they transform it into a gourmet experience that is both exciting and deeply comforting. Get ready to impress your family and friends with this incredible combination!
Slow Cooker Tijuana Chili with Jalapeno Cornbread Croutons & Queso
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
for the chili:
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, diced
2 pounds lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon paprika
1 (15oz) can black beans, drained and rinsed
2 (15oz) cans fire-roasted diced tomatoes, undrained
1 (15oz) can kidney beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 chipotle peppers in adobo sauce, minced (adjust to preferred spice level)
3 cups beef stock
Sour cream, for garnish
Tortilla strips, for garnish
Fresh cilantro, chopped, for garnish
Fresh jalapeño rounds, for garnish
Salsa, for garnish
Salt and freshly ground black pepper, to taste
for the queso:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
3/4 cup sharp cheddar cheese, shredded
Salt and freshly ground black pepper, to taste
for the jalapeño cornbread croutons:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1/4 cup vegetable oil
1 jalapeño, deseeded and finely diced
1 cup whole milk
Directions:
for the chili:
1. In a large skillet, heat the olive oil over medium-high heat. Add the diced yellow onion, minced garlic, and ground beef. Season with a pinch of salt and pepper. Sauté the mixture, breaking up the beef, until the meat is fully cooked through and browned, and the onions are softened, about 8-10 minutes. Drain any excess fat.
2. Carefully transfer the cooked beef and onion mixture into your slow cooker. Add the chili powder, ground cumin, garlic powder, ground coriander, paprika, drained black beans, undrained fire-roasted diced tomatoes, drained kidney beans, chopped green bell pepper, chopped red bell pepper, minced chipotle peppers in adobo sauce, and beef stock. Stir all the ingredients together thoroughly to combine everything well.
3. Place the lid securely on the slow cooker. Cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours, or until the chili is rich in flavor and the vegetables are tender.
4. Once cooked, ladle the flavorful chili into individual bowls. Top generously with the warm queso, crispy jalapeño cornbread croutons, and any other desired garnishes like sour cream, tortilla strips, fresh cilantro, fresh jalapeño rounds, or a dollop of salsa. Serve immediately and enjoy!
for the queso:
1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Add the all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes to create a smooth roux. This will form the base of your creamy cheese sauce.
3. Gradually pour the whole milk into the saucepan while continuously whisking to prevent lumps from forming. Continue to whisk gently as the mixture heats and begins to thicken, which should take about three minutes.
4. Once slightly thickened, add the shredded cheddar cheese. Continue to whisk until the cheese is fully melted and the sauce reaches your desired creamy consistency. Season with salt and pepper to taste. Keep warm until ready to serve.
for the jalapeño cornbread croutons:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. Whisk to ensure all dry ingredients are well combined.
3. In a separate bowl, whisk together the egg, vegetable oil, diced jalapeño, and whole milk until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Lightly spray an 8×8-inch baking dish with non-stick cooking spray. Pour the cornbread mixture evenly into the prepared baking dish.
6. Bake for about 15 to 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool slightly in the dish.
7. Once cooled enough to handle, cut the cornbread into 1-inch cubes. If you desire extra crispiness, spread the cubes on a baking sheet and toast them in the oven for an additional 5-10 minutes, or until golden and crunchy. These croutons can be made ahead of time and stored in an airtight container.
Jalapeño cornbread recipe adapted from allrecipes.com
All images and text ©Lauren Grier for The Curious Plate