Real Recipes From Real Home Cooks ®

kick it chilli

(1 rating)
Recipe by
Donella Deck
Richmond, CA

This is sure to stick to anybody's ribs! A tried & true winner everytime! EVERYBODY loves this one! Make the base "meat mixture, tomato sauce, peppers, & spices" & keep everything else on the side for a chilli bar?

(1 rating)
yield 10 +
prep time 1 Hr
cook time 15 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For kick it chilli

  • 3 lb
    beef roast
  • 1 lg
  • 1 c
    chicken broth or water
  • 2 Tbsp
    regular tobasco sauce
  • 1 pkg
    dry pinto beans
  • 1 lb
    roma tomatoes
  • 3-5
    yellow peppers
  • 3-5
    orange peppers
  • 3-5
    red peppers
  • chipoltle tobasco sauce
  • cheddar cheese, shredded, to taste
  • sour cream, to taste
  • crackers, for some people it is a must have for chilli

How To Make kick it chilli

  • 1
    In 6 qt Slow Cooker, cook beef roast, onion, chicken broth, & regular tobasco sauce overnight, or 12 hrs on low. Cook until you can shred by hand. Clean beans & soak in lightly salted water overnight.
  • 2
    Cut beef into cubes (this can be done prior to cooking to speed up the process). Once cooked to soft, shread easily by using potato smasher in slow cooker.
  • 3
    While shredding the beef, boil beans following instructions on the bag.
  • 4
    Cook Roma tomatoes with approx. 1/2 cup of chicken broth. Cook until tomatoes "pop", then crush them with potato smasher. Remove skins.
  • 5
    Slice all peppers & add them to meat. Hot peppers can be used if you prefer heat. Add cooked beans & roma tomato sauce to mixture. Cook another 3 hours or put in refrigerator overnight & cook for 1 hour the next day.
  • 6
    Serve in tortilla bowl, bread bowl, or regular bowl. Sprinkle with shredded cheddar. Add a dollup of sour cream in the middle. Sit back & watch them dig in with delight!