Chili in the Crockpot – Easy and Delicious!

Looking for an easy crock pot recipe for this weekend or next?   I have just the one… Crockpot Chili.  Perfect for cold weather weekends and for Super Bowl parties.  I know I’ve shared this before recently, but it really is so easy and delicious that I couldn’t resist sharing it again – especially since Super Bowl Sunday is on its way.  {I don’t mean to mislead anyone… It sounds like I’m a big Super Bowl fan… I’m really more a fan of the fellowship, food, and the great coupons and recipes in the Sunday papers around that time. Grin.}

Crock-Pot Chili
Into a crock pot, place:
1-2 lbs. ground beef, cooked with chopped onions and drained

4 cans of stewed tomatoes

2 cans of diced tomatoes

(EDITED TO ADD – I don’t often do this, but you certainly can add 1-2 cans of chili beans or kidney beans)

1 can of Rotel tomatoes (diced tomatoes with green chilies)

2 -3 pkg. Chili seasoning (depending upon how spicy you like it)

Cook on low for at least 4-6 hours, or all night, or all day… whatever works for you (see why it’s easy???).

Serve with grated cheese and sour cream on top. Sometimes, we also top it with Fritos and chopped green onions.

[Growing up, Mom always served chili with saltine crackers topped with a mixture of peanut butter and white Karo syrup. Might sound strange, but it’s really good!]

And IF you have any leftovers, here are a few ideas:

Chili dogs, of course, loaded with cheese, mustard, onions, relish…
or

Chili topped baked potatoes, loaded with cheese, sour cream, onions…

or

Chili Pie  – Place leftover chili in a baking dish.  Cover with cheese.  Mix one or two boxes of Jiffy Cornbread mix and smooth on top.  Bake at 400 degrees for about 30 minutes, covering with foil after 20 minutes.  This was a big hit with the family.  Serve with a dolop of sour cream, and a side salad.  πŸ™‚

Hope you enjoy!

Have a great weekend~
Jennifer

Linked to Kim’s Quit Eating Out Saturday Swap.  πŸ™‚ 

And, to Tempt My Tummy Tuesday
And Tasty Tuesday… Yummy recipes abound!!!

About SmellingCoffee

I'm a Jesus-loving, husband-loving, family-loving minister's wife and mom to two college kids, making our home and serving our Lord in the Mississippi Delta. I study, teach, speak, and write for the greatest Boss in the universe. "Faith, Family, Food, Fun, and Living Life brewed in the fragrance of the knowledge of Jesus Christ in every place": That's what you'll find at SmellingCoffee.com

Comments

  1. Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} says:

    Jen, Thx so much for linking to Saturday Swap with this!!! How funny… Tim isn't a beans fan, but I like them. However, if I were going to use it for chili dogs, etc…. then I'd go w/o beans. πŸ™‚ You have a wonderful weekend friend!!! HUGS

  2. Smelling Coffee says:

    Lynn~ I don't like beans in my chili, so I leave them out. In fact, I forgot abt them until your comment!

    Kidney beans is the chili bean of choice around these parts. I've never had chili with mushrooms & banana peppers. Your chili recipe sounds delicious.

    Isn't it funny how different regions have different "normal" foods? πŸ˜‰

    Blessings~
    Jennifer

  3. I find it interesting that you don't have any beans in your chili. Is that common where you live? I put both kidney beans and pork & beans in mine. Also add things like green pepper, banana peppers, sometimes mushrooms. I don't think I have ever eaten chili without beans! LOL

  4. Started this. Can't wait to eat it tonight! Thank you for sharing.

    Jeana

  5. Today is the PERFECT day for chili..and the the crock pot!! Sounds like a winner –

    And I'm all about the fellowship – and the food! – at Super Bowl parties. Football is just the excuse:)