• 1 clove of garlic
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 lb. ground beef, browned
  • 1/2 onion, chopped
  • 2 - 14.5 oz. cans of diced tomatoes
  • 2 - 10 oz. cans of rotel
  • 6 oz. tomato sauce
  • 2 to 3 T. chili powder
  • 8 oz. beer (or water)
  • salt & pepper to taste
  • 1 bag of Hurst Pinto Beans

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I call this recipe “Mom’s Favorite Chili” because it is my new favorite slow cooker chili recipe! I like chili and I especially like when it’s super flavorful with lots of beans so I was thrilled when Hurst Beans offered to send me some beans to create a new recipe AND sponsor a giveaway to all the loyal followers of GetCrocked.com. How could I resist?  So away I went in my kitchen with one intention – to create MY favorite slow cooker chili. Well I did, and here it is!

TO ENTER THE GIVEAWAY: (sorry the entry period has passed)
- EMAIL your favorite chili recipe (and a picture if you have it) to crockpotgirl (at) getcrocked.com with the subject “CHILI RECIPE” or message me through Facebook.

CONTEST DETAILS:
I’ve posted all the entries on my Facebook page and the recipe with the most “likes” will receive a prize pack including a 6-pack of Hurst’s HamBeens® PLUS Crock-Pot 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel! (I’ll even select a few participants at random to win Crock-Pot lunch crocks and seasoning packets just for fun!)

 

Mom’s Favorite Chili Recipe:

  1. Saute onion and garlic in a skillet over medium-high heat.
  2. Add ground beef and season with salt & pepper. Cook until just a bit of pink remains.
  3. Meanwhile, mix 2-3 tablespoons of chili powder into 8 ounces of beer and let sit. (can use water if you don’t have beer)
  4. Transfer meat mixture to a plate lined with a paper towel and drain the fat (can also use a colander if preferred).
  5. Wash & drain beans.
  6. Place meat mixture in a large slow cooker.
  7. Pour beans over meat mixture and top with beer/chili powder mix.
  8. Put remaining ingredients in the slow cooker and mix well – make sure all beans are covered with liquid.
  9. Cover and Crock on LOW for 6-8 hours.

Serve in bowls with your favorite chili toppings.  I like cheese and a dab of sour cream on mine!

 

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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