Mrs. Ferrell's Chili (Modified)

Erin McGowen


This recipe (with out the tomatoes and the chilies) is from my great-grandmother. It was originally intended for a pressure cooker, but since many don't have those anymore, I have altered it a bit for crock pots and stove top. This can be altered even further, adding ingredients as you feel. I have personally tried the crockpot version, but I have not done the stove top. If you have, let me know how this works!

As soon as I try it on stove top, I will post a picture and/or updates on the recipe.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Slow Cooker Crock Pot


  • 3 lb
    chili meat (ground beef, chuck roast, or stew meat)
  • 4 Tbsp
    chili powder ("heaping")
  • 3 tsp
  • 3 Tbsp
  • 7 c
  • 2 can(s)
    canned tomatos
  • 1 or 2 can(s)
    green chilies

How to Make Mrs. Ferrell's Chili (Modified)


  1. For Pressure Cooker: Cook meat until it is gray, drain meat, add ingredients and pressure cook for 15 minutes.
  2. For crock pot: Cook meat until slightly brown, place all ingredients in crock pot and cook on low for 6 hours/high for 4 hours.
  3. For stove top: Cook meat until slightly brown (adding salt and pepper for taste), add other ingredients and cook, stirring every few moments. Cook on stove for 20 minutes until meat is cooked full through, and tomatoes and chilies are soft.

Printable Recipe Card

About Mrs. Ferrell's Chili (Modified)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom

Show 3 Comments & Reviews

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