Crockpot Dinner Lunch Recipe

Beth’s Slow Cooked Crockpot Chili


  • 1-2 pounds cooked ground beef
  • 1 small yellow onion chopped (optional)
  • 1 can light red kidney beans (drained)
  • 1 can dark red kidney beans (drained)
  • 2 cans chili beans
  • 1 can diced red tomatoes
  • 1 6ounce can of tomato paste
  • Salt & pepper to taste
  • 1 tsp chili powder
  • 1 tsp Extra Virgin Olive Oil

Sauté chopped onion in EVOO. Add ground beef to skillet. Sprinkle with salt and pepper to taste. Add 1 tsp of chili powder. Cook meat until it is cooked through. Transfer meat and onion mix to crockpot. Add all the beans, tomato paste, and tomatoes to the crockpot.

Turn crockpot on low, cover with lid and cook for 5-6 hours.

Alternative Stove Top Method: Add all ingredients to pot. Bring to a boil then cover pot and simmer for 30 minutes.

Garnish with favorite toppings. Some of my favorites are shredded cheese, sour cream, chives, and avocado. Enjoy!

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