This recipe is originally from February 2013. It’s one of my top viewed posts of all time and top pinned recipes. The original photos of this post were not the best so I decided to give it a fresh update.
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To me, there’s nothing better than a good chili with a ton of cheese on top. I’ve tried several chili recipes, but none that are for the crock pot. This recipe can be made in the crock pot or the stove top as well. The longer it simmers though, the better the flavors meld together for a sweet and spicy punch.
Although this recipe is on my blog, I have to give all the credit for chili making in my house to my husband. He is forever the chili master. Just one of the many reasons I married him. Chili making – definitely a good husband quality. 😉
I do not even attempt to make this recipe if he’s not around because it will just not be the same. It’s kind of like when your mom makes awesome banana bread, and even though you have the recipe, it never turns out the same.
INGREDIENTS
- 1 lb. lean ground beef
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can crushed tomatoes with green chiles
- 1 red bell pepper, chopped
- 1 whole onion, chopped
- 4 garlic cloves, minced
- 2 T chili powder
- 3 T brown sugar
- 2 T honey
- 2 T red wine vinegar
- 1/2 T garlic powder
- 1 T salt
- 1 1/2 tsp. red pepper
- 1 tsp. parsley
- 1 tsp. basil
- 2 T Worcerstershire Sauce
- 2 T corn starch
- 1 T cumin
CROCK POT DIRECTIONS
1. Sautee beef, onion, bell pepper, and garlic together until beef is browned. Drain the fat from the meat mixture with a strainer or with a pot lid on top to let the liquid come through.
2. Add the meat mixture, spices, cans of beans, & tomatoes to the crock pot.
3. Cook on high for 6 hours or low for 8 hours.
4. 30 minutes before serving, add 4 T water to the corn starch. Mix corn starch and water and add to crock pot, stiring thoroughly. Cook another 30 minutes before serving to let thicken.
5. Top with cheese, sour cream, hot sauce or anything else your heart desires, and enjoy!
STOVE TOP DIRECTIONS
1. Sautee beef, onion, bell pepper, and garlic together until beef is browned. Drain the fat from the meat mixture with a strainer or with a pot lid on top to let the liquid come through.
2. Add the beans, tomatoes, spices, Worcestershire, red wine vinegar & mix well.
3. Let simmer on medium heat for at 20 minutes, stirring frequently. Turn down to low heat and let simmer for at least 45 minutes. The longer this cooks, the better. When we make this on the stove top, it turns out best when it cooks for an hour total, including browning the meat.
4. Serve with your favorite toppings & enjoy!
I love the combo of the three different kinds of beans. It was also pretty sweet because of the honey and brown sugar, which I liked. It was pretty spicy, but the sweetness balanced it all out. While it was cooking, I couldn’t stop coming over to smell it and look at it. The only down side to this recipe was that the smell filled my whole apartment, and I was dying to eat it all day!
If you try this recipe, let me know what you think of it! You can also check out more crockpot recipes I’ve tried from my Crockpot Recipes board.
Happy crockpot-ing!
Questions for You:
- Does your husband, boyfriend, or dad have a special meal that only they can make?
- What are your favorite chili toppings?
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