Sunday, November 8, 2009

Crock Pot Chili Beans

Now that it's getting chilly outside, I'd say it's a mighty fine time for some chili!!! And, what could be better than simmered all day long crock pot chili? Nothing, I tell you ... well, maybe smores.

Whatcha Should Be Needing ... plus a few extras for kick:
  • 1 pound Ground Beef/Chuck
  • 1 whole Medium Onion, Chopped
  • 1 can Red Kidney Beans
  • 1 can Pinto Beans
  • 1 can Chili Beans
  • 2 cans Mexican Style Diced Tomatoes
  • 1 small can diced green chiles
  • ½ can Water (use the tomatoes can)
  • Salt And Pepper (to Taste)
  • ½ teaspoons Ground Cumin
  • 1 teaspoon Red Chili Flakes
  • 2 Tablespoons Chili Powder Or One Packet Chili Powder
  • 2 Tablespoons of Worcester Sauce
  • 1 cup Cheddar Cheese, Shredded (optional)
  • 1 tub Sour Cream (optional)
  • 1 whole Red Onion, Small, Diced (optional)
  • 1 package Saltine Crackers (optional)

1. Brown the ground beef/chuck with some salt and pepper. Seriously, this recipe is so yummy, yet elementary, it'll leave ya scratching your head.

2. After the ground beef/chuck is browned. Put a nice rough chop on your onions. In chili, I almost prefer to pulverize the yellow onions because I add red onion on top at the end. But, some folks to like big pieces of cooked yellow onion.

3. Add your browned beef/chuck and onions to the crock pot and then top with one packet of chili seasoning. We use hot, but we're crazy fools. Here you can also add about a teaspoon of salt, 1/2 teaspoon of black pepper,1/2 teaspoon ground cumin, and 1 teaspoon of red chili flakes or cayenne. You can adjust the chili/cayenne to the preference of your family.

4. Now add in your tomatoes and your water. I suggest half a can of water because you'll have all of the juices of the tomatoes and beans, but if you prefer a more saucy chili, just add more water.

5.) Now add in the green chiles and two Tablespoons of Worcester sauce . These two add a super good smell to the dish!!

6.) You could easily stop right here and just have normal red chili. But, the addition of beans is crucial around this household. I usually add two cans of pinto beans and 1 of red kidney. Sometimes I'll even find canned chili beans and I'll use one can in place of one of the cans of pinto beans.

7.) Now put the lid on your crock pot and let it go on low for at least 6 hours. But, really, it could simmer on the stove on medium for about an hour to achieve the same taste. I just like the smell of a hot chili simmering all day in my kitchen. I'm a sucker for good food, I do say.


  1. That sounds gooooood!!! I have a crockpot on order right now!

  2. I love a big bowl of chili this time of year. Yours looks hearty and delicious.

  3. Thank you so much for visiting my blog and sweet comment. I love your blog, and those beans look really delicious!
    Re: Roasted Chicken, I always roast it with vegetables in the same pan for about 45 minutes. They taste great and it's good to have nice savory accompaniments ready at the same time to serve with chicken. I think carrots, potatoes, red onions, garlic and brussels sprouts go perfectly well with a roasted chicken, but it's up to you what you like most. Just pile all the vege into the middle of the roasting tray and drizzle with olive oil, sprinkle with some salt and black pepper, then place the bird on top of the vege. After 45 minutes, remove the vege and let the bird continue its cooking!
    Have a great day!


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