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chili crockpot or stove top or both

lenderjayne avatar
Recipe by
Jayne Cagle Combs
@lenderjayne
Pleasant Hill, CA

We made this to watch NFL playoffs. It's a spicy chili so if you do not like spice then you will need to cut back on some of the spice. It came out great! It makes a lot so you can freeze them for another day as well.

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yield 25 serving(s)
prep time 40 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For chili crockpot or stove top or both

  • 1 lb
    thick bacon. i get mine from costco. cut up in small chunks
  • 4 lb
    ground beef (no more than 80% lean)
  • 4 lb
    kidney beans (fresh or canned). i did half and half. recipe below if you haven't soaked the fresh kidney beans overnight)
  • 28 oz
    can of crushed tomatoes
  • 2 can
    small tomatoe paste
  • 2
    med- large white onions diced
  • 2 oz
    chili powder ( i used dark chili powder but regular should work too)
  • 2 oz
    cayenne pepper (powder)
  • 3-4 c
    water (check while cooking to make sure it doesn't boil away)
  • 3 Tbsp
    heaping of better than boullion organic beef base (if you don't have this use beef broth in lieu of water and bouillion.
  • 2
    large tomatoes
  • 2
    jalepenos. (i used canned jalepenos) sliced. remove seeds if you don't want it spicy hot.
  • 3
    large garlic cloves diced
  • 1 Tbsp
    heaping cumin
  • 1 Tbsp
    heaping dried oregano
  • 1 1/2 Tbsp
    paprika
  • 2-3 Tbsp
    sugar (if you taste it and it's too spicy)
  • goat gouda grated (trader joes) if dairy intolerant or chedder cheese for dairy tolerant
  • salt to taste

How To Make chili crockpot or stove top or both

  • 1
    Chop up bacon and fry it in a 14 inch frying pan until it just begins to cook. Remove bacon but leave bacon grease in pan.
  • 2
    Brown ground beef in pan with bacon grease. Using your spatula to chop up beef while cooking.
  • 3
    Once beef is browned, add beans, crushed tomatoes, tomato pastes, onions, chili powder, beef broth (or water/bouillon) and cayenne into the crock pot. If you do not have a large crock pot, continue by using your stove top in a large pot on low heat.
  • 4
    Take the sliced jalepenos, garlic and fresh tomatoes and place into a bullet or food processor to puree. Then put into crockpot/large pot and stir. Add remaining herbs,bacon and sugar and taste. Add salt to your taste
  • 5
    If your crockpot is large enough, cook for 10 hours on low or 4-5 on high. If you are cooking stove top, then cook on low for about 1 1/2 hours and stir occasionally. If you used fresh kidney beans they may still be a little tough. But pull out your crock pot and fill it with chili. Any remaining chili place in a freezer bag and freeze it for future use in your crock pot. I cooked mine on low for 5 hours and then left in on keep warm until I was ready to serve people which was several hours later. It came out perfect! The heat of the chili gets better as it sits longer. But serve it with my cornbread as it compliments it well!
  • 6
    QUICK FRESH KIDNEY BEANS: As you know kidney beans are usually soaked over night. If you didn't do it like me, just put them in a pot of water with some salt and once the pot reaches a boil, cover the pot, turn off the stove and remove pot from burner and let it sit for no less than an hour. I let mine sit for 5 hours and I don't think it made much difference from 1 hour. Remember, it will also cook in the crock pot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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