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Chili in Slow Cooker

Updated on May 29, 2012
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Slow Cooker Recipe

Crock pot meals are a great way to make something hearty and delicious for dinner, without a whole lot of work. A lot of recipes involve a little preparation, but then you can just let them go and cook on their own all day. This is one of those recipes.

I hardly ever make chili the same way twice. However, I do always start with the same base, but I get creative with the ingredients I add after that. Sometimes I feel like making a really meaty chili, with ground beef or turkey and bacon. Other times I feel like going with black beans and corn. Regardless, I always start with the same three items: diced tomatoes, refried beans, and salsa.

Easy Chili

This is chili is super easy because all the ingredients are up to you and you can literally leave it alone for the entire day. I like to stir mine if I'm home, but if I'm away I don't worry about it.

Crock Pot Recipe

I start by putting a couple medium sized cans of diced tomatoes, one can of refrieds beans, and about one and a half to two small jars (Newman's Own size) of salsa in my crock pot on high. I stir that all together with a bunch of chili powder, salt and pepper, and any other herbs I feel like putting in. Once it gets boiling, I usually add kidney beans and onions. Sometimes green pepper.

Now comes the fun part. If I'm doing ground beef or turkey, I cook it in a pan on the stove top with chili powder, salt and pepper and add it to the crock pot when it is fully cooked. I cook bacon and cut it up small to add sometimes, too. Other times I've added peach salsa instead of regular salsa. Sometimes the black bean and corn salsa with regular salsa, and an extra can of black beans, with some frozen corn.

Always add chili habanero sauce and/or tabasco sauce if you want it hot. And trust me, you want it hot.

Chili Cheese Dogs

Make hot dogs. Add onions, your chili, and shredded mexican cheese. Trust me, you will not regret it.


Recipes With Chili

Chili Cheese Fries

Grease up a large cast iron pan (or whatever you use to bake dishes, I suppose. I prefer the cast iron pan.) and cut up enough potatoes to quite generously line the bottom of the pan. The way you cut them doesn't really matter. I like to cut them diagonally into sixteenths, making them big wedges. Rub them down with extra virgin olive oil, herbs, spices, salt, pepper, chili powder. Make sure each potato has a light coating of the oil and herbs. Bake them at 350-400 degrees until they're almost breaking apart, getting crispy, and looking edible, cutting in half easily with a fork. Then add a generous dose of (preheated) chili, shredded mexican cheese, and onions. Bake it at 350 until the cheese is melted.

Burrito Pie

You can use your leftover chili for a burrito pie type dish. Layer soft taco shells, chili, and shredded mexican cheese, over and over in a round casserole dish. I suggest pre-heating your chili. Bake it at 350 degrees until the cheese is melted.

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