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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!




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10 years ago

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.


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10 years ago

How big is your “bag of beans”?!

10 years ago

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!

10 years ago

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

8 years ago

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

8 years ago

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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