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Mom's Favorite Chili

Slow Cooker Mom’s Favorite Chili and GIVEAWAY

  • Cooking Time:

    6–8 hours on LOW
  • Servings:



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

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 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) with the sub­ject “CHILI RECIPE” or mes­sage me through Face­book.

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!




Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlBeckyScottJayPeeMom’s Favorite Chili | İlgili Bilgili Recent comment authors
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Did you pre­soak the beans or boil & set for 1 hour before adding to your recipe. I was always under the impres­sion that when cook­ing dried beans you were not to add toma­toes, etc, unless pre­soaked as beans would remain hard.


[…] Source: […]


How big is your “bag of beans”?!


Also, do you have a print but­ton? Hard to print when the ingre­di­ents list is a page away from the direc­tions. Thanks. Try­ing to make this today!


Does the recipe call for a red bell pep­per or a red chili pep­per?


I fol­lowed the direc­tions and it took 12 hrs to cook the beans. What went wrong?


Part 2.…Even at 10PM the chili was so good. I had to test the beans.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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