Easy Crock Pot Chili Recipe
Chili beans are a very versatile recipe and not many will turn their nose up at the smell of a good bowl of chili! Making large batches, even when you're not trying to feed many, can save you time in the future. Refrigerate or freeze leftovers and use them to make chili dogs, frito boats and more. This crock pot chili bean recipe is also great for parties because it makes such a large quantity and takes very little time to get started in your slow cooker.
- Prep time: 30 min
- Cook time: 6 hours
- Ready in: 6 hours 30 min
- Yields: Serves 6-8
- 1 Lb Lean Beef or Turkey, Ground
- 1 Can Dark Red Kidney Beans, Drained & Rinsed
- 1 Can Light Red Kidney Beans, Drained & Rinsed
- 2 Cans Chili Beans in Sauce
- 2 Medium or 1 Large Can Tomato Sauce
- 1 Small Can Tomato Paste
- Chili Powder
- Garlic Powder
- Onion Powder
- Dried Chili Flakes
- Start by browning your ground beef or turkey in a skillet on medium high. When ground beef or turkey is halfway through cooking add small amounts (about a tsp) of chili powder, garlic powder, onion powder and cumin. Finish browning meat with added spices, then drain excess fats. After draining your meat transfer it to a medium to large crock pot.
- Open all cans of kidney beans and tomato products first. Drain and rinse your kidney beans and add them to the crock pot. Next, add the chilli beans and tomato sauce and paste. Fill the small tomato paste can with water twice and add it to the crock pot. Mix all ingredients with a large spoon and turn the crock pot on low. The spices are not an exact science, and it may take you a few pots to figure out which flavors you want more of and need less of. In general you can use a 1/2-1 full TBSP of chili powder and about half a tablespoon of all other spices.
- Continue cooking on low for at least 6 hours, stirring occasionally and adding additional spices if wanted. After six hours, it's time for a taste test. If the kidney beans are fully cooked, turn the crock pot off and let sit about 30 minutes to thicken. If the tomato flavors are too strong, add more water and chili powder a little bit at a time until your satisfied. Once the sauce has thickened, your ready to serve. Don't forget the shredded cheese to top it off; a Mexican blend or cheddar jack both work really well. You can also top it with things like sour cream, sliced jalapenos and chopped onions.
Save the tin cans that your tomato products and beans came in and you can up-cycle them into pencil holders for your home office!