Crockpot Chili

March 7, 2016

crockpot chili


Hey friends, hope you had a wonderful weekend! My husband and I just returned from Boston after spending time with my sister’s family. My mom and siblings all flew up as well. My poor dad had to work so he couldn’t make it. We had a wonderful time celebrating my BIL and my niece’s dohl party aka 1st birthday. We left the kids with my in laws and one of them welcomed us back home with hand foot mouth disease and another with incessant coughing. I missed them terribly so today is going to be a slow day nursing the two back to health. The last time Jimmy and I flew out of of town was 5 years ago when we flew to Korea! I’m so thankful for my SIL and Jimmy’s parents for taking great care of our kids while we were away.

I’ll share pictures of my niece’s first birthday party and some of the fun things we did in Boston soon. We came back with full hearts and full stomachs so it was great trip. Look how cute my lil Nora is! 


Today, I’m sharing my go to chili recipe with you. It’s the perfect hearty meal when the weather is cold. There are a ton of chili recipes and I know people are particular about their meat content so really, you can tailor it to your preference. You don’t like corn? Omit it. You don’t like kidney beans? Substitute them. You can make it more beefy, less sauce, etc. The beauty of making chili is that you can’t really mess it up. I prefer mine with tons of corn, beans, and onions along with the ground beef. 

Crockpot Chili (Serves around 8 people)


  • 1.5 lbs ground beef
  • 2 cans of dark kidney beans rinsed and drained
  • 1 can of great northern beans rinsed and drained
  • 16 oz frozen corn
  • 1 diced onion
  • 33.5 oz tomato sauce (I buy the sauce in the box)
  • 2 tbsp of taco seasoning ( I use this homemade version) You can add more to your liking 
  • 1 tsp black pepper
  • salt to taste

I usually make my chili in the crockpot but I also love making it in my dutch oven because it’s even quicker. 

First, sautΓ© your ground beef under medium heat. Drain all the excess fat. Pour in the rest of the ingredients. In the slow cooker, let it sit on low for 6-8 hours or on high for 4 hours. In my dutch oven, I cook the chili under low heat for about an hour and half. Add salt if needed. I usually don’t need any. 


It’s ready!


It’s perfect with a dollop of sour cream, shredded cheese, and sliced avocados. The perfect complement to this dish is my sweet cornbread casserole. 





crockpot chili

Have a wonderful start to the week!


For the grace of God has appeared that offers salvation to all people. Titus 2:11

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