Prize winning Chili, great flavor, not too hot!

Dennis Purcell


I like a thick chili, not too hot. I like to savor all the flavors of the ingredients. Making it too hot just masks out those flavors for me. You can always add more heat to your own bowl if you like without making it too hot for others to enjoy.


☆☆☆☆☆ 0 votes

2 Hr
6 Hr
Slow Cooker Crock Pot


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  • 1 1/2 lb
    lean hamberger, beef, turkey, pork mix,venison
  • 3 medium
    sausage links, no skin i use aidells chicken and apple links
  • 4 stalk(s)
    celery finely chopped
  • 1 large
    green pepper
  • 2 large
    jalapeno peppers seeded and chopped
  • 1 large
    sweet onion
  • 3 clove
    garlic crushed, or 1/2 teaspoon garlic power

  • 2 stick
    apple smoked bacon, crumbles, add drippings to pot
  • 1 bottle
    wood chuck hard apple cider
  • 1 can(s)
    ro-tel diced tomatoes and green chilies 28 oz.
  • 1 can(s)
    diced tomatoes 14.5 oz or diced tomatoes with green chilies
  • 1 can(s)
    tomatoa paste 12 oz.
  • 1 can(s)
    chili hot beans 15.5 oz
  • 1 can(s)
    dark red kidney beans 15.5 oz.
  • 1 Tbsp
  • 1 Tbsp
    hungarian paprika
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    beef bouillon
  • 1 Tbsp
  • 1 Tbsp
    unsweetened cocoa power
  • 1 Tbsp
    cilantro, fresh diced
  • 1 Tbsp
    coffee grounds, i use tasters choice coffee
  • 1 tsp
  • 1 tsp
    oregano, dried
  • 1/2 tsp
  • 1/4 tsp
    liquid smoke flavoring
  • 1/4 tsp
    fennel seed crushed

How to Make Prize winning Chili, great flavor, not too hot!


  1. brown first 7 ingredients, separate off grease, I have to do it in 3 batches, too much for one frying pan.
  2. mean time fry the bacon and let cool, crumble. Add the drippings and crumbles to crock pot.
  3. mean time add all the other ingredients to crock pot, put on high heat. Add the bacon and the three batches of browned ingredients as they are done.
  4. I don't have a huge crock pot so I have to start out in a big Dutch oven until it has simmered down for a while then transfer to a crock pot to continue to simmer for many hours until you get the consistency that you like. I like a thick chili. As you can see from the photo that the center of the picture is sitting above the rest of the pot. That is in the ball park of 6 hours on low heat or 4 hour at high heat. If you use he high heat or continue to cook in the dutch oven keep stirred so you don't burn the bottom.

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About Prize winning Chili, great flavor, not too hot!

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom

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