Crock Pot Chili
(from wood3875’s recipe box)
We first used 1/2 beef chunks and 1/2 turkey chunks and NO ONE knew any better. You can substitute 1 lb of browned ground beef or any other protein product.
Makes approx 8 1-cup servings (which isn’t very much).
This is “almost” No Bean Chili – very meaty and about MEDIUM on a heat scale. (1/2 the Chili Pwdr and Cayenne for mild).
Prep time: 10 minutes
Cook time: 480 minutes
Serves 8 people
Categories: Crock Pot
Ingredients
- 1/2 Lg/Med Yellow Onion (1/3-1/2 cup diced)
- 2 tbsp Chili Powder
- 1 tbsp Light Brown Sugar
- 1 tsp Garlic Powder
- 1/2 tsp Ground Oregano
- 1/2 tsp Garlic Salt
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Onion Powder
- 14.4 oz Can of Beef Chunks in Water
- 14.4 oz Can of Turkey Chunks in Water
- 14.5 oz Can of Diced Tomatoes in Juice
- 15.25 oz Can of Kidney Beans
- 8 oz Can of Tomato Sauce
Directions
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Combine all seasonings and spices into a bowl.
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Turn Crock Pot on High.
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Open the cans of Meat and drain (a little water/moisture left in can is good – do not compress or drain dry). Place into Crock Pot.
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Open the can of Kidney beans and drain (a little water/moisture left in can is good – do not compress or drain dry). Place into Crock Pot.
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Empty entire contents of Tomatoes and Tomato sauce cans into Crock Pot.
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Place freshly diced onions into Crock Pot.
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Pour 1/2 the seasonings in Crock Pot and begin mixing with rubber spatula or plastic spoon.
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Pour in remaining seasonings and mix again.
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Leave Crock Pot on High until lightly boiling, then move to low. Can even move to warm for overnight or extended periods. Simmer for at least 6-8 hours.