Crockpot chili

It was 20 degrees out this morning. That means it’s still winter. That means we can still have chili!!


This recipe is another from my new favorite cookbook, “Slow Cooking All Year ‘Round” by Gooseberry Patch. I have yet to find a recipe in that cookbook that I haven’t loved!



Start of by browning 2 pounds of ground meat in a large skillet. Or pull two pounds of your crockpot ground beef out of the freezer. Thaw it, and toss it right back in your crockpot where it came from.

The recipe calls for ground turkey. But we have a freezer full of ground beef, so that’s what I used. Mix it up, use your favorite!

Then cook two chopped onions until they start to get translucent. Add 3 cloves of minced garlic, and cook for one more minute.


Add your meat, onion, and garlic to your slow cooker.


Toss in one 28 ounce can of diced tomatoes (or two 15 ounce cans, if that’s all you can find, like me).


Add a 28 ounce can of tomato puree.


Then for the spices – 2 and a half tablespoons of chili powder, 1 tablespoon of ground cumin, 1/2 teaspoon of cayenne pepper (I used black pepper instead), and 1 teaspoon salt.


Next time, I would mix the spices with the tomato puree in a separate bowl before adding it to the crockpot. I felt like it took a whole bunch of stirring before I felt like I got the spices all mixed in.

Add 1 can of chili beans, juice and all.


Drain and rinse a can of kidney beans and add them to the mix.


Give it all a good stir (remember to get the spices mixed through). Cover, and cook on low for 6-8 hours.


Top with shredded cheese, sour cream, tortilla chips, cornbread, or whatever your favorite chili toppers are!


Here’s a printable recipe card for you:


What are your favorite chili toppers?

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