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chili for the crockpot

Mom5b avatar
Recipe by
Barbara Body
@Mom5b
Ocala, FL

Chili was frequently on the menu for a wintery Saturday when the kids were growing up. With sports, friends, birthday parties, etc - everyone had a different schedule. Crock Pot Chili was ready for the first and the last one home for dinner. If everyone was going to be home to eat together, it would keep until all arrived. Now that it is just my husband and I -after dinner I will freeze a portion (or two) for quick heat up dinner. Unless of course my boys show up for a visit on that Saturday - then there are no leftovers!!

►
yield 6 -10
prep time 20 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For chili for the crockpot

  • 1 bag
    (14 oz) dark red kidney beans, soaked overnight, drained and rinsed.
  • 1 lb
    lean ground beef
  • 1 can
    (28oz) diced tomatos with liquid
  • 1 can
    (28oz) tomato sauce
  • 1 md
    onion -chopped
  • 3-4 clove
    garlic - chopped
  • 1 md
    green bell peper -chopped - or a combination of red,yellow and green.
  • 2 sm
    jalepeno pepers - seeded and chopped.
  • 1 1/2 tsp
    oregano, dried
  • 4 Tbsp
    chili powder
  • 1 1/2 tsp
    salt
  • 1 tsp
    red peper flakes
  • shredded cheddar cheese
  • OPTION INGREDIENTS FOR ADJUSTING THE "HEAT" NEAR THE END OF COOKING TIME OR AFTER SERVING IN INDIVIDUAL BOWLS.
  • red hot sauce (tabasco, frank's, etc), additional chili powder, additional chopped jalapeno peppers

How To Make chili for the crockpot

  • 1
    Rinse beans and soak overnight, or use the quick prep method if you have time in the morning - (see below)
  • 2
    Over med -high heat, brown ground beef until no longer pink - empty into a colander to drain.
  • 3
    After transferring the ground beef to the colander, add the onion, garlic and bell pepper to the same skillet and sauté until softened.
  • 4
    Place ground beef and sautéed vegetables in crock pot.
  • 5
    Add all the remaining ingredients, (except shredded cheddar cheese) to the crock pot and give a good stir to distribute.
  • 6
    Cover and Cook on low 6-7 hours, or, until beans are tender.
  • 7
    Taste the chili - There is no way to get the seasoning just right without tasting! This is considered mild in our family and we always add more "heat"- Depending on your family's desired "heat" level for their chili, you may opt to add more chili powder, or jalapeno or hot sauce. These can be added to the batch and let cook another 20-30 minutes, or just topped off in individual bowls
  • 8
    Top with a sprinkling of shredded cheddar cheese before serving.
  • 9
    QUICK SOAK METHOD FOR BEANS ---- -Rinse beans in cold water and place in pot. Add water to cover beans, plus 1 inch. Bring to a pull rolling boil, cover, remove from heat and let sit for two hours. After two hours, drain, rinse and add to the recipe.
  • 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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