This has been my family’s favorite chili for years, and it has the added benefit of being a crock pot meal so you can have a great dinner ready on busy nights. It makes a whole 5-quart slow cooker full so you can serve a large crowd, have leftovers, or freeze some for other meals (like chili baked potatoes, Cincinnati spaghetti, or chili cheese dogs or nachos). I tend to freeze it and use it for other convenient meals, but I always leave at least 2 servings out for me and my husband’s lunch the next day.
If you don’t want to use the crockpot, you can still make this, just let it simmer for an hour, stirring occasionally to keep from sticking. You might have to add a bit of water during the second half if all the liquid is evaporating out.
Our Favorite Crock Pot Chili
Use your crock pot (slow cooker) to make a warm chili for a cold day.
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In a large skillet, brown the ground beef with the poultry and steak seasonings.
When meat is no longer pink, drain and add the beef to the slow cooker. Add all the other ingredients except the toppings.
Cover and cook on low 4-6 hours.
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