Crockpot chili

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

chili in the crockpot

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!

Slow Cooking All Year Round

Crockpot Chili

Start off 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 garlic

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

meat and onion

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

diced tomato

Add a 28 ounce can of tomato puree.

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.

chili beans

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

kidney beans

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

chili ready to cook

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

What are your favorite chili toppers?

Crockpot chili

Yield: 8 servings

Crockpot chili


  • 2 pounds ground beef
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 28-oz can diced tomatoes
  • 28-oz can tomato puree
  • 15-oz can kidney beans, drained and rinsed
  • 15-oz can chili beans
  • 2-1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt


  1. Brown ground beef, drain, and add to slow-cooker. In same skillet, cook onions until translucent (about 5 minutes), then add garlic and cook for 1 minute more. Add to slow-cooker.
  2. Add remaining ingredients to slow cooker, stir to combine.
  3. Cover and cook on low for 6-8 hours.

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  • Elaine Froese

    It’s real cool in Mantioba, too, so I made chili for my farmer, and am now on my way to speak to the Real Farm Wives of Indiana at the Midwest Farm Women’s Conference.
    Hope to see you there!

  • Marybeth @ Alarm Clock Wars

    Elaine, I won’t be able to make it to the Midwest Farm Women’s Conference, but I hope you have a great time and get to meet some of the Real Farmwives!

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