Chili Recipe

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Melinda Gage-Putnam


I used to use the packaged chili seasonings like 2-Alarm chili kit, but omitted that all together and tried this

pinch tips: How to Use a Meat Thermometer


Depends on how much you want to make


25 Min


2 Hr


Slow Cooker Crock Pot


4 lb
1 medium
onion, chopped
1 clove
garlic, minced
2 can(s)
29 oz. plain tomato sauce
1 can(s)
4 oz. diced green chilies
2 can(s)
15 oz pinto beans
2 can(s)
15 oz diced tomatoes with green chilies
3 Tbsp
chili powder, hot, mixed with cayenne pepper powder

Directions Step-By-Step

In a large skillet, cook the meat, onion and garlic (I usually cook half of the ingredients at a time. Drain.
In a big pot or crockpot, preferably, add all the rest of the ingredients (add all juices also), stir, and start on high. After the meat is completely drained add to pot.
Bring it to a boil, let boil for half an hour, stirring occasionally so it doesn't stick. Then simmer for as long as you like. The longer, the thicker it will get, plus hotter (spicier). Don't forget the stirring, that is very important to incorporate the flavors.
After it is to likeness, you can add shredded cheese, sour cream and oyster crackers and ENJOY!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican