Christy’s Crock Pot Chili
Any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came up with one I could call my own.
Although I dearly love my mother’s chili, I wanted something a bit more involved (in terms of ingredients, not effort!). My favorite chili away from home has always been Wendy’s (yeah, I’m a simple gal), and so I knew when I came across a copycat recipe for their chili, I had found the base I wanted to start from.
I’ve tweaked it slightly over the years for my personal taste and for this tutorial I am making it in the crock pot for all of you. This prevents anyone from having to stand over the stove and fret over it while it simmers and the flavor develops fully. If you brown and freeze your meat ahead of time (like I do), this becomes a “toss it in and turn it on” recipe that will make it great for a quick and easy meal!
I remember reading a forum once where someone said they would never eat Wendy’s chili because they used the previous days leftover hamburger patties as the basis for the meat. Rather than be turned off by that like this person obviously was, my thoughts were “WOW, thats a neat idea!!!”
Being in a family with a brother who caters and a father who frequently sponsors large bbq’s for Fraternal Order Of Police members, I often get the call from time to time “We have a bunch of hamburgers lefover, do you want them?”. I take all that is offered, crumble them up and place them in freezer bags to use in this chili at a later date! *
For this, you’ll need: Pinto Beans, Kidney Beans, Chopped Green Chilies, Onion, Ground Beef, Tomato Sauce, Tomatoes (or canned, diced tomatoes), Celery, Cumin, and Chili Powder. (Y’all, my 29 ounce can of tomato sauce was camera shy)
Ingredients Instructions
*Food should not be kept above 45 degrees and below 145 degrees for more than two hours should be disposed of. This is the rule of thumb I learned in college. I have recently seen where someone stated that danger zone time limit is four hours, but I stick with two to be safe. Basically, food can be kept at room temp safely for two hours but should be refrigerated or frozen after that in order to avoid food safety issues which I won’t go into now…because I want you to have your appetite for chili!
If you’d like a printable version of recipes emailed to you at the end of each week, just subscribe by email at the top right of this page!
Posted by Christy Jordan
on Oct 12 2008. Filed under Crock Pot, Freezes Well, Soups and Stews.
You can follow any responses to this entry through the RSS 2.0.
You can leave a response or trackback to this entry
Love that chili recipe. When I have leftover chili, I serve it over rice with some green onions chopped on top—instant red beans and rice! Hey, Christy, I never did hear what was in those boxes you needed the truck for. I must have missed that day!
[...] Christy’s Slow Cooker Chili [...]
Putting all the ingredients in the crockpot now for this! The weather here has turned cool overnight (80-ish to high 50′s – yikes!), and rain is coming< so it is PERFECT chili weather
I added a can of the fire roasted tomatoes to see what happens.
Have a great day!
Hi Christy! With our first cool snap (50′s here is south TX) I am making your chili!! I have been waiting all summer
At one point last month I had all the stuff to make it, but it was still 99 degrees and my husband thought I was crazy (er) 
Anyway, to my question… What size of crock pot do you make this in? I have a big one (not sure of the exact size, but the big one) and I don’t have room to add the 2 C of water. I am hoping that maybe it will cook down as the day goes on and I can add the water as it does, but not sure if this would ruin the flavor. I re read your instructions, and didn’t sneak in any extra liquid, so I don’t know what happened. I’m asking for a new crock pot for Christmas and i’m not sure what size to ask for. I am making this again and again (I tasted and it was great cold, so can only imagine the taste when it is hot and simmered) and want to make sure I have the right size 
Thank you for being you!
Hi Jenny, I think mine is a 6 quart. I will have to go look and make sure but that is what I am thinking.
To Jenny C — my Mom, God bless her, would get hungry for soup in the summer months…so she’d turn up the air conditioner, and we’d have soup! I remember having chili, potato soup, bean soup, etc. during the summer months, and it was great! So now, I don’t wait for fall/winter to have soup! Love this website!! Will try this chili recipe soon!!
Thanks for this recipe. We love left overs for taco salads and stuffed potatoes for lunch. Slow cookers rock!!
This chili recipe looks great, plus easy being made in crock pot.