Beef & Bean Chili in a Crock Pot

27 Oct

Another great meal that you can put on in the morning & have ready for you by dinner time. You can prep the ingredients the night before to save even more time. It can easily be adapted to your taste by adjusting the spiciness (more/less chili powder), using different beans, or other types of ground meat.

Time: 30min prep, 8 hour cook                Serves: 6

  • Chili

  • 1 lb ground beef, browned & drained (I used 85/15)
  • 2 medium onions, chopped
  • 2 cloves garlic (large), minced
  • 2 14.5 oz cans tomatoes diced, not drained (I used fire roasted w/green chilies)
  • 1 4 oz can green chilies
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can black beans, drained
  • 1 8 oz can tomato sauce
  • 1 cup beef stock/broth
  • 1 tsp cumin
  • 1/2 tsp white pepper
  • 1 tsp seasoned salt (I used Lawry’s)
  • 1 1/2 tsp chili powder (more or less to your taste)
  • 2 bay leaves (remove before serving)
  • 1 tbsp brown sugar
  • a pinch each of: allspice, celery seed, basil, cinnamon, ground cloves, and nutmeg
  • Garnish

  • sour cream
  • shredded extra sharp white cheddar cheese

How to make it

  • Combine all ingredients in crock pot. Cover and cook 8-12 hours on low or 5-6 hours on high. Ladle into bowls and top with a dollop of sour cream and handful of shredded cheese. Serve with corn chips or corn bread. Enjoy!

One Response to “Beef & Bean Chili in a Crock Pot”


  1. Seven Days of Slow Cooking Part 2 « detroittokyo - October 23, 2012

    […] cooking line up: Tortilla Soup, Asian-Spiced Chicken & More, Minestrone Soup, Spiced Beef Stew, Beef & Bean Chili, Tangy Chicken Thighs, and Beefy Short Ribs. What’s your favorite crock pot […]

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