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Chili – in the Crock Pot


Everyone has their go to chili recipe, that they use for cook-offs, family dinners, tail gating, etc.  The one I now make is a take off one I got from a family that I used to nanny for.  They always make it for Halloween, and the mother and daughter use the same recipe, but they both turn out a bit different…funny how that happens!  I have adapted it to go in the crock pot rather than simmer on the stove.  This day I made it a bit different as we were all out of ground beef.  I had a pound of ground deer meat that had been mixed with bacon, so I used that, and just made half the recipe.  Making half, we still had enough leftover to freeze.  That’s the beauty of chili too, you really can do to it whatever you want and it always seems to turn out great.

A partial batch serves 4-6 for about $0.90/serving (actually end up cheaper if you make the full batch)


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1 lb. ground beef – ($2.68)

1/2 chopped onion – ($0.17)

1 chopped green bell pepper (I used some dried red bell pepper flakes this time)

1 can diced tomatoes with juice – ($0.68)

1 small can tomato sauce – ($0.28)

1 bay leaf

2 cloves, garlic, minced

1 tsp. salt

1/8 tsp. nutmeg

1 Tbsp. chili powder

1/8 tsp. hot sauce

1/4 tsp. paprika

1 can chili beans, with sauce – ($0.68)

1 can kidney beans – ($0.48)

1 can red beans – ($0.48)

NOTE: Original recipe calls for 2 lbs. ground beef, 1 whole onion, 2 green bell peppers, 2 cans diced tomatoes, and all seasonings doubled.


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Brown meat.  Add onion and bell pepper until soft (I added onion to the crock pot on accident, oops!).

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Add all ingredients to crock pot and mix well.

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Cook on low for about 3-4 hours, or until all heated through.

Freezes easily if you end up with too much 🙂