Red-neck Chili Recipe

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Sue Schey


I love to cook. Got tired of eating chili that I did not like. Decided to try a hand at my own. I live in Wisconsin, in the north-woods, so what better name than Red-necked Chili? This is so easy and the slow cooker does most of the work for you. It is unconventional but tastes great! Also has an unusual secret ingredient... the last item, lol


★★★★★ 1 vote

Makes 6 quarts
45 Min
8 Hr


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jalapeno peppers
hot hungarian peppers
1 large
red bell pepper
1 large
orange bell pepper
1 large
yellow bell pepper
1 large
green bell pepper, optional
4 large
2 stick
6 slice
zesty bread & butter pickles
1 c
4 large
28 oz
diced tomatoes
28 oz
stewed tomatoes
36 oz
spicy chili beans
16 oz
red kidney beans
16 oz
black beans
6 oz
tomato paste
16 oz
whole kernel corn
2 c
v-8 juice or spicy v-8
1 Tbsp
extra light olive oil or canola oil
2 lb
sirloin steak
1/4 c
white vinegar
1 Tbsp
sea salt
1 tsp
ground black pepper
1 tsp
white pepper
1/4 tsp
crushed red pepper
1 Tbsp
1/4 tsp
garlic powder
bay leaves
1 Tbsp
red currant jelly



  • 1Lets get cooking... Get a slower cooker or Nesco and turn on low. Add all canned tomatoes, all beans, corn, tomato paste and v-8 juice.
  • 2Get a cutting board and sharp knife. Chop your jalapeno peppers, removing seeds if desired.
  • 3Dice your peppers, onions, celery, fresh tomatoes, pickles and cabbage~ setting aside each in its own bowl.
  • 4Cut sirloin into bite size pieces and place in separate bowl. ( I usually measure my meat and add equal parts onion when making this.)
  • 5Using a large non-stick fry pan, on medium heat, add oil. using a wooden spoon, when you touch the bottom of the pan and bubbles form the oil is hot enough. Add jalapeno peppers and saute for ten minutes. (This infuses flavor into oil.)
  • 6Add sirloin steak and brown evenly. Drizzle vinegar over meat. (This helps to tenderize.) Then add onions and saute' until tender and glossy, about ten minutes.
  • 7Add celery and continue to saute' for an additional ten minutes
  • 8Add fresh tomatoes and simmer for ten minutes.
  • 9Add all seasoning into fry pan and stir. Then place in slow cooker with other ingredients.
  • 10Place all diced peppers, cabbage and pickles into slow cooker. Finally add currant jelly and mix well. Let the slow cooker do it's job. Will take six to eight hours.
  • 11When ready to eat make noodles of your choice, if desired, or rice. Pour chili over top and garnish with cheese of your preference. Not real thick but can adjust recipe to your likeness with water to thin or tomato paste to thiicken.
  • 12Makes approximately 14 one cup servings or six quarts of chili
  • 13Note: With all the peppers I do not add chili powder. If desired, you can add 1/4 cup chili powder or to taste. I have been known to add zucchini to this as well. I sometimes substitute sirloin steak with hot Italian sausage just for a change.

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Course/Dish: Chili

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