• Cooking Time: 6 1/2 hrs
  • Servings: 4-6
  • Preparation Time: 15 min


  • 2 lbs. rump roast
  • 1 package of taco seasoning
  • 1-15 oz. can diced tomatoes, mexican style
  • 1 small can of green chilies
  • 1-8 oz. can of tomato sauce
  • 1 onion, chopped
  • 2 beef bouillon cubes
  • 2-15 oz. cans red kidney beans; rinsed and drained
  • 1 C coffee
  • Shredded cheddar cheese


  • Cut the roast into bite-sized chunks.
  • Roll in the taco seasoning and add to crock-pot.
  • Then add the tomatoes, chilies, tomato sauce, onion, bouillon cubes,and coffee.
  • Cover and cook on low 6 hours or until meat is tender.
  • Add the drained beans and cook until the beans are heated through; around 30 minutes.
  • Serve topped with the cheese.


Quick and easy slow cooker dinner I got from my sister

Categories: Chili  Dinner  Main Dish 

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