Slow Cooked Crockpot Chili

Prep: 5 minutes

Cook Time: 6.5 hours

Level: Intermediate

It’s the Holidays and it’s soup season! I love a good thick chili and I make this at least 2-3 times a year but in the crockpot it’s rare! I think the crockpot was so necessary and I’m never looking back. I’m way too busy to be in the kitchen these days and I am trying to think of more effective ways to stay out of the kitchen and finish my errands. Look I want you to enjoy your holiday shopping and loved ones while not having to worry about your next meal! Imagine not being at home for hours whether you’re at school, work, or shopping and come back after a hard day’s work to a delicious rich and thick chili! Enjoy!


Olive Oil

8oz Ground Chuck and 8oz Ground Italian Sausage

Chopped Red Onion

Chopped Red Bell Pepper

1 Chopped Habanero

1 Chopped Bulb of Green Onion

Chopped Garlic

½ can small can tomato paste

4 diced roma tomatoes

2 cans kidney beans

4 cups beef stock

1 cup of water

3 Spoons of chili powder

2 spoons of garlic, brown sugar, onion powder, salt, beef bouillon, sazon

1 spoon of dried red pepper

½ pack of chili seasoning

Worcestershire Sauce

Directions: Set crockpot on high and grab a pot to brown ground meat until brown and a crust appears. Drain after and set to the side. Use olive oil to drizzle in pan and saute chopped veggies until tender. Add tomato paste and add a little more olive oil to allow paste to bloom properly. Add seasonings to pot and mix and use ground meat and mix. Add diced tomatoes, Worcestershire sauce, brown sugar and mix. Add kidney beans and beef broth and mix! Pour pot of chili into crockpot and set timer to 6 hours and allow it to slowly cook into a rich and thick consistency. Add 1 cup of water to crockpot and add seasoning for taste. Tips: cover crockpot if you would like a soup consistency or cover crockpot vertically for a thicker consistency. Serve it with hot cornbread or my favorite…BISCUITS!