Kim's CrockPot Chili

Kim's Crockpot Chili

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Kimberly Rowlett


We have actually made this chili in the crockpot overnight and in the morning, had it as a nontraditional breakfast!


★★★★★ 1 vote

40 Min
8 Hr


  • 2 can(s)
    pork and beans
  • 1
    medium onion, chopped
  • 1 qt
    crushed tomatoes
  • 2 Tbsp
    chili powder, or more to taste
  • 1 tsp
    salt, black and/or white pepper, add to your own taste
  • 3
    bay leaves, dried
  • 1 lb
    lean, fully cooked and browned ground beef or chuck
  • 1 or 2 tsp
    a-1 steak sauce or worsteshire sauce
  • 1 c
    pre-prepared fresh salsa
  • 2 clove
    chopped or minced garlic
  • 1 small
    green or other sweet pepper chopped, and/or add 1 tbsp fresh yellow corn niblets to taste
  • 1 pinch
    cumin, oregano, and/or italian seasoning, to taste
  • 1 Tbsp
    taco seasoning, powdered or liquid (optional)
  • 1 can(s)
    tomato sauce or paste, depending on your preference

How to Make Kim's CrockPot Chili


  1. Brown ground beef, or chuck and drain off any fat. Place this along with any or all of the above ingredients, into a larger crockpot. You may want or need to add about a quart or so of water, depending on how much fluid you like or need in chili.
  2. Add as much or as little of these ingredients as you like. This recipe is better with the canned and smaller, more tender beans in pork and beans, or in canned vegetarian beans.
    However,I have also added a very small amount of canned red kidney and/or pinto beans, for experimentation only.
  3. Let cook in crockpot on low setting for several hours. Very good with crackers, or homemade cornbread sticks.
    Please feel free, if needed, to adjust the amounts,ingredients to your own needs. Enjoy!

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