Diane's Calico Chili Recipe

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Diane's Calico Chili

Diane C.


I wanted to make some chili with mixed beans. This is a hearty, thick chili. Goes great with cornbread.

pinch tips: How to Chill a Drink in 2 Minutes





1 Hr


8 Hr


Slow Cooker Crock Pot


2-3 lb
beef chuck roast
1/2 c
all purpose flour
2 Tbsp
canola oil, divided
1 can(s)
tomatoes, 28 oz, diced
1 can(s)
tomato sauce, 8 oz.
1 can(s)
red kidney beans, drained and rinsed
1 can(s)
black beans, drained and rinsed
1 can(s)
pinto beans, drained and rinsed
1 medium
onion, chopped
1 c
hot water w/ 1 beef bouillon cube, dissolved
2-3 clove
garlic, minced
1 1/2 Tbsp
chili powder
1 tsp
oregano, dried
1 tsp
cumin seeds, crushed
1/2 tsp
1/2 tsp
1/2 tsp
marjoram, dried
1/2 tsp
basil, dried
1/2 tsp
thyme, dried
1/2 tsp
tarragon, dried
1/2 tsp
celery seed

Directions Step-By-Step

Remove bone from chuck roast if necessary. Cut the chuck roast into cubes, approx. 2 inches in size.
Dredge the meat in the flour.
Set up slow-cooker to warm on low.
Heat a large skillet over medium heat. Pour 1 Tbs oil into skillet. Brown the floured beef in the hot skillet til brown on all sides.
Add browned beef to slow-cooker. Do not clean the skillet. Saute the onions in the same skillet with the remaining 1 TBS oil for 3-5 minutes. After the onions are soft and starting to brown, add them to the slow-cooker. Next, pour 1/2 C of the beef bouillon into the skillet, scraping up the browned bits into the broth. Add this bouillon and remaining beef bouillon to the slow-cooker.
Add the remaining ingredients and seasonings. Stir to blend. Cover and simmer on low for 7-8 hours.
If you use a can of whole tomatoes, you can cut them up in the can with a pair of kitchen shears. Just open the can, insert your shears and snip away, chopping the tomatoes into smaller pieces.

This chili is quite thick. If you like more sauce , add more water. Enjoy!

About this Recipe

Course/Dish: Beef Soups, Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Hashtags: #beans, #hearty, #chili, #beef