Why did I come up with Crock Pot Chili by Christy? Well, 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.
Prepare Your Meat Ahead of Time
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!
Ingredients you’ll need to make Crock Pot Chili Recipe:
- Pinto Beans
- Kidney Beans
- Chopped Green Chilies
- Ground Beef
- Tomato Sauce
- Tomatoes (or canned, diced tomatoes)
- Chili Powder (Y’all, my 29 ounce can of tomato sauce was camera shy so it’s not pictured above
How to Make Crock Pot Chili
- 2 lbs ground beef
- 29 oz can kidney beans with liquid
- 29 oz can pinto beans with liquid
- 29 oz can tomato sauce
- 1 cup diced onion
- 1/2 C diced green chilies
- 3 medium tomatoes or one large can of diced
- 1 1/2 tsp black pepper
- 2 C water
- 2 tsp salt
- 3 T chili powder
- 1/4 C diced celery
- 2 tsp cumin
- Brown ground beef until done.
- In large pot (or crock pot), combine the beef plus all remaining ingredients. If in pot, bring to a simmer over low heat and cook, stirring a few times an hour, for two to three hours. (You can avoid this by using the crock pot)
- If in a crock pot, stir to combine and cover. Cook on low 7-8 hours or high for 3-4 hours.
Food Safety Tip from the USDA
“Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
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.