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Crock Pot Chili by Gene Munson Barry

Updated on February 24, 2014

Crock Pot Chili by Gene Munson Barry ready to serve

Here I show the Chili all cooked ready to enjoy.
Here I show the Chili all cooked ready to enjoy. | Source

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Ready to eat

Here I show the home made chili almost ready to serve.
Here I show the home made chili almost ready to serve. | Source

Cook Time

Prep time: 20 min
Cook time: 4 hours
Ready in: 4 hours 20 min
Yields: 10 servings of 2 cups per serving

Ingredients

  • 2 Quarts, Tomato sauce
  • 2 15 oz cans of Kidney Beans, Red
  • 1 Fritos, Package
  • 1 Package, Cheese Extra Sharp
  • 1 1/2 lb. Beef, Ground
  • 1 Chili Seasoning, Package
  • 1 Sour Cream, 32 oz. Container
  • 1 Package, Chili powder

Here's what I do

  1. I start off by cooking the ground beef until there is no more pink. I cook it in a frying pan, crumbling and turning as it cooks. Then I drain the ground beef in a colander to get rid of grease. Then I put the ground beef into the crock pot and one by one I add the other ingredients
  2. Get out your can opener and have it nearby ready for use. I use my crock pot to slowly heat the chili so I got the crock pot out first thing so it would be ready for all the ingredients. After the ground beef is in the crock pot, I sprinkle the chili spices over the beef.
  3. I keep my shredded cheese in the freezer so get it out to thaw ready for use. This will be used as a topping so you have to judge about how much to thaw depending on how many you will be feeding.
  4. I prepare the red kidney beans by opening and draining them and then add it to the crock pot. Next, I use my own tomato sauce and add that to the crock pot. Now it is time to stir and let the chili get nice and hot.
  5. Open and get ready your Fritos. I let my guests pick the amount of Fritos they want for a topping. Then get your sour cream out and a serving spoon and again let your guests chose how much they would like to top their bowl of chili.

Prepare your beef.

Here I'm pre cooking my ground beef.
Here I'm pre cooking my ground beef. | Source

Prepare Beef

Here I'm starting to pre-cook (brown) the beef that I'm going to use.

Pre Cook your Ground Beef

Beef as I cook it ahead of placing in my sauce.
Beef as I cook it ahead of placing in my sauce. | Source

As beef cooks

As the beef cooks, I begin using my spatula to break the beef into small pieces, ready to be added to the crock pot for the chili.

As beef cooks further.

As the beef is browning, I get my home made tomato sauce ready to be added to the crock pot.

Remove excess fat.

The strainer that I use.
The strainer that I use. | Source

Drain Excess fat.

I have various colanders that I use depending on the task at hand. For removing the excess fat from the browned ground beef I prefer the screen style, as there is less loss of the beef than there would be with the style of colander with holes.

My Home-made Tomato Sauce.

I make my own tomato sauce and that is what I prefer to use in my chili. You can chose any store brand red sauce but be sure to use two quarts [a quart is 16 oz]. You will want a fairly thick sauce but the rest is to taste: a sweet sauce, a mushroom sauce, whatever. Be aware that you can buy beans canned already in chili sauce. You do not want to use those for this recipe because you will end up with too much chili spice. For more about my homemade spaghetti sauce see this hub:

http://genemunsonbarry.hubpages.com/hub/Home-made-spaghetti-by-GeneMunsonBarry


My home made tomato sauce.

I don't care so much for the store bought tomato sauces, as usually their flavor seems to be dominated by garlic and onions.

My food mill

My Foley Food Mill.
My Foley Food Mill. | Source

My tomato sauce.

I make my own sauce by cooking down beef steak tomatoes, plum tomatoes, and whatever my local store carries or farmers' market. Then I process them in my Foley Food Mill to remove the skins and seeds.

I inherited this food mill from my mother-in-law. It works great. Sometimes I buy a package of apples and cook them down on the stove then process them through the food mill to remove the peels and seeds and make my own apple sauce. I use honey to sweeten my apple sauce, some of my friends would kill to get their hands on the apple sauce.

As the beef is browning.

As the beef browns I prepare the chili beans by opening the cans and draining the liquid from the chili beans, as I don't use the sauce that they are packaged in.

Here I'm adding the red chili beans.
Here I'm adding the red chili beans. | Source

Cooking the Chili

After I have added my tomato sauce to the crock pot and while the beef is browning I begin to heat the crock pot with the tomato sauce and the beans.

Stir Together

Stir together the sauce and the chili beans.
Stir together the sauce and the chili beans. | Source

Add the browned beef

I'm Adding the browned ground beef.
I'm Adding the browned ground beef. | Source

Cooking

I usually begin heating the chili on the medium setting (8 hours). Set the crock pot depending on when you want to service your chili. You can add a little real butter to make the flavor richer.

Seasoning

I use a commercial seasoning mix to flavor the Chili.
I use a commercial seasoning mix to flavor the Chili. | Source

Flavoring

I have a couple of different sources for flavoring, Here I use a powdered flavoring from a small container. I prefer to use a packaged flavoring from McCormick. Their flavoring is awesome in the package type.

Prepare Toppins

Here I show the toppings that we prefer to use when we serve the chili.
Here I show the toppings that we prefer to use when we serve the chili. | Source

Our toppings

When we serve the finished chili we prefer to add some topping that we enjoy along with the chili. We use Fritos (original flavor, not spiced or anything) I guess that if you prefer the spiced Fritos you could add them. It is fun to have the chili have some crunch. Also we prefer to use the Sharp or extra sharp (if we can get it) real shredded cheddar cheese.

Toppings

My wife preparing her chili to have for dinner.
My wife preparing her chili to have for dinner. | Source

About our toppings

My wife here is adding shredded cheese and next will come the Fritos She adds the Fritos whole, but I prefer to crush them in my hand before adding them to my chili. We sprinkle the cheese before the Fritos so the heat of the chili will melt the cheese. After we have added the Fritos to the top of the chili, we like to add a dollop of sour cream to the top for creating our gourmet dinner.

Adding toppings

Me adding my Fritos to the chili that I made.
Me adding my Fritos to the chili that I made. | Source

Make enough

I usually make enough of the chili so that we can enjoy it for another couple of meals. As we all know a meal re-heated usually has a most wonderful flavor because the ingredients have all had enough time to meld together better than when first created. I am not saying that the chili is not good the first day that it is made, but just saying that most creations taste more once the flavors have blended for a time.

Enhance the flavor

Some times if I'm in the mood and want to change the flavor slightly I might add a spoonful of unsweetened chocolate powder. This gives a slight chocolate flavor (like mole sauce). We all know chocolate can be very interesting in savory recipes and not just sweet.

I enjoy cooking and have loved being able to add my own changes to some usual recipes like in this chili recipe. I hope that you all find it enjoyable and that you continue to use it.

Take my poll if you would.

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    • profile image

      Eduardo 2 years ago

      I got arsenic poiionsng from breathing the dust. Arsenic was used years ago to treat for termites. It was apparently in the attic where I worked for twelve years. I was the only one in my office. There was a white substance coming down the wall by my desk. There was a roof leak and it was much worse when it rained. I went to military doctors for years and was told they could find no reason for my numb feet, fast and irregular heart beat and loss of hair, and it was suggested that I had "panic attacks". I went to Walter Reed Army Hospital about 9 times in a year and a half. I finally decided to seek a Neurologist on my own. He did a heavy metal test the first visit and found the arsenic. Since I had 3 holes in my septum, it was determined I had breathed the arsenic. A month after I moved from that office to another locality the test was zero. When I went back to my military "family" doctor and told him what was found he said they were not going to treat me anymore because it was "Worker's Comp". There was no worker's comp because I was an only employee. I called every organization I could think of and no one would test the building. I told the person who was buying it about the arsenic and was told that he hoped I didn't tell anyone about that because he wanted to rent it out! He fixed it up a little and rented it as an apartment. On the advice of my doctor I went to see the new tenant and told her the same story and all she said was that her dad was a contractor and he said the building was built to code. I guess you're thinking the same thing I was thinking. What did that have to do with anything? So here we are- just about 4 years later, and the neuropathy is almost unbearable and I've had three surgeries on my feet. The bones are deteriating and I have pins and plates everywhere. But, I still can't leap tall buildings with a single bound! LOL (You have to laugh once in a while to keep from going crazy). Now the ligaments are going and I have to have my right foot fused Oct. 4th to keep it from falling apart. I had cadaver cartlidge put in my nose in May of 2011 because I kept a sinus infection for the past year from the holes. My ENT doc said I was the first patient he had to do that for from arsenic. I swear before God I've never sniffed so much as an tylenol. LOL My Neurologist said I was the only one he treated any length of time for arsenic because all the others had it put in their food and they were "temporarly" in the hospital. I think they died. I see a Cardioligist for the Tachycardia and irregular heart beat and take medication to slow my heart beat down. My Neurologist prescribes me Elavil for the neuropathy and Vicodin before bed time fot the pain and tingling. Before I went to him I had no medication at all and spent most of my nights smacking my feet and walking the floor. I even broke the side of my foot myself smacking it with a wooden spatula to ease the pain and tingling. I didn't tell anyone until they saw it in an xray a couple years later. I know there are more people like me, but I don't know where they are. I know there are more buildings with arsenic that are considered "historical". I wish there were a support group because no one else understands what it is like. Not even the doctors. I have to carry my lab report to prove that it happened when I see a new doctor, and I think I know more about arsenic poiionsng then most doctors because I've researched it on line. If they did why didn't they order the test? I wasn't diabetic. I hope every one here who has this found out a lot sooner and do not have to go through these things.Judy A. Derflinger

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      Denica 2 years ago

      I, too, don't have a specific reicpe, but I've made chilli for years and have a few suggestions:1. Searing the meat- I agree with John, very important to dry the meat well with a paper towel before searing. Seasoning the meat beyond salt and pepper probably isn't necessary (add seasonings to the liquid later and let the meat absorb flavor during braising).2. Chiles - First, after removing stems and seeds etc. toast the chiles, this adds a ton of flavor; easiest way is to place chiles in a very hot, dry (no oil), cast iron pan. Heat until chiles just start to smoke (but not charred), should take a few minutes, then rehydrate as usual. Second, I'd be careful using the chile water when blending the chiles - depending on your chiles, this water can be very bitter, and if you're not careful, the chilli will end up being bitter too. I normally blend the chiles with water or stock, and keep the chile water in reserve to add later if needed. Third - use a lot of chiles, I use 10-20 anchos or new mexicans to make 5 qts of chile. Also, it's not really necessary to blend the onions/garlic/peppers into the paste; you can chop those up and cook them in the same pan you used to sear the beef.3. Seasonings in addition to chile powder and cumin, you can add other spices (cinnamon, nutmeg, allspice, clove), chocolate or coffee. Add carefully, you don't want to go overboard, but a little can really deepen the flavor.4. Thickening beurre manie like John describes will work, but make sure to cook for a long time to remove the uncooked flour taste. alternatively, make a 50/50 slurry of masa harina (or corn starch) and braising liquid, add back into pot and mix well.5. A 3-hour braise is adequate to soften the meat and meld the flavors. A 6-hour braise is even better, and an overnight braise (in a dutch oven, in an oven set to 200-250 F; alternatively, you can use a crockpot) is ideal.

    • yourbodyweight profile image

      yourbodyweight 3 years ago

      hmmm looks so delicious, i'll try to cook it thanks

    • Diana Lee profile image

      Diana L Pierce 3 years ago from Potter County, Pa.

      The toppings look delicious. I have tried cheese, but not the sour cream or the corn chips. I will now. Voted up.