Crock Pot Chili

Chili … such an appropriate name. Because when it’s as chilly outside as it is today, you need a bowl of comfort like this to warm you up.

I should probably call this “Overnight Crock Pot Chili,” because that’s how I make it. I love putting everything together at 8 or 9 in the evening and then waking up to dinner (or lunch) already done.

Okay. Here’s a GIGANTIC caution: this is hot. Deliciously hot, in my opinion, but I couldn’t live with myself if I didn’t give you that capitalized warning. But that’s very fixable. Just cut back on the jalapenos (or cut them out altogether). Although … is there any chance I can talk you out of that?

Crock Pot Chili

  • 5-6 cups precooked hamburger with onions and green peppers*
  • 2 15 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 3 15 oz cans beans (I used 2 chili and 1 kidney bean, or just 3 chili bean)
  • 1 cup water
  • 1 TBSP scoopable beef bouillon
  • 2 TBSP minced garlic
  • 1 4 oz can of green chilis
  • 1-4 jalapenos, seeded and minced
  • 1 tsp vinegar
  • scant 1/4 cup chili powder
  • 1 1/2 TBSP sugar
  • scant 1 TBSP Tony Chechere’s creole seasoning
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/2 tsp fennel
  • 1/2 TBSP unsweetened cocoa powder

Put all ingredients in crock pot and cook on low 8-10 hours. Simple, huh?

*Note: If you haven’t been batch cooking already, just cook up your hamburger, onions and green peppers before you start. But it’s so nice to just pull out a bag of precooked mix … I really encourage you to think about batch cooking.

We like this served over macaroni and with a dollop of sour cream and a sprinkling of cheese. It’s also very good with corn bread.

I don’t think Tera liked it much. She only had two bowls.


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7 Comments on "Crock Pot Chili"

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Anita Scheftner

Do you use a freezer baggie?..or foil?..does one brand matter over the other?..(for batch cooking)

Anita Scheftner

Thanks Shannon 🙂

Pat Burroughs

Gonna print it off and see if hubby wants me to try it. If you made it, it’s bound to be good.


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