The absolute best Crock Pot chili ever (I’m just saying….)

by Shannon on October 11, 2011

My husband is a sweetheart. Something happened when I got pregnant that made me instantly in love with my Crock Pot. We received it as a gift for our wedding in 2002 and I maybe used it once or twice before I got pregnant. Then..poof! Crock Pot Queen arrived.

Now that I’m ridiculously busy chasing around my toddler daughter, Trinity, I could kiss my crock pot every day :)

For Christmas, John got me the Slow Cooker Bible. It’s an amazing cookbook. That and the Betty Crocker site give me lots of inspiration.

Fortunately (although I must admit it’s rather unfortunate sometimes), I’m pretty good at getting creative and innovative with the recipes.

Here’s a half Slow-Cooker Bible, half Shannon recipe for chilli that just came out FANTASTIC!!! John’s still raving about it :)

2 Pounds Cooked Ground Beef
2 cans Stewed Tomatoes, (14 1/2 ounces each) chopped (I like the Cuisinart Mini-Chopper) (you can also use Diced Tomatoes)
2 cans (about 14 ounces each) chili beans, undiluted
1 can (about 14 ounces) black beans, undiluted
1 jar of Prego (or similar) Spaghetti Sauce
2 cups sliced onions
3 Tblspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano leaves
a pinch or two of sea salt
1/2 to 1 can (about 7 ounces) of diced green chiles, roasted and peeled (depending on how hot you like it)

You can also add a can of corn if you like a bit of sweetness or contrast in your chili.

Brown the beef in a skillet over medium-high heat, stirring to break up the meat. Place in a 5-quart slow cooker. (If you use ground beef that is less than 90% lean, I suggest draining the meat before you put it in the crock-pot for a leaner chili)

Add remaining ingredients to slow cooker. Cover, cook on LOW 6  hours or until onions are tender.

Serve with some cornbread and you’ve got an awesome meal that will serve 6 – 8.

Let me know how you like this recipe :)

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