Crockpot Chili Recipe

with Sharon Peterson
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This Crockpot Chili Recipe isn’t a canning recipe; it’s just a dinner recipe that happens to use home-canned food. 

On days when I’m doing a whole bunch of canning and don’t feel like cooking anything else, one of my favorite ways to make supper is to use my Crockpot. Sometimes I use it to make chili! 

If you don’t have a home-canned ingredient and you’d still like to make this recipe for dinner, just use store-bought ingredients instead.  I used store-bought beans in the video! :) It will work fine, even though I think it tastes somewhat different when you use home-canned ingredients.

Bowl of Chili with crackers and cheese sides.

My Crockpot Chili Recipe

Ingredients:

  • 1 pint of ground meat. (I used ground elk, but you could use ground beef, deer, pork, chicken, or another meat of your choice!)
  • 1 quart canned tomatoes. (Sometimes, I make this recipe with a jar of stewed tomatoes that contains onions and peppers in it. But if it’s garden season, I use fresh onion and peppers instead--see amounts below.)
  • ~1 cup of chopped onions
  • ~1 cup of chopped peppers
  • 1-2 pints of canned beans
  • 1 tsp salt
  • ⅛ tsp paprika
  • ⅛ tsp cayenne pepper
  • 2 tsp chili powder

Directions:

Filled Crockpot with chili.
Crockpot cooking chili on the counter.
Finished chili with shredded cheese, crackers, and sliced cheese on the side.

Put everything into Crockpot, give it a quick stir, and plug in Crockpot to cook for at least 3-4 hours minimum. Super easy chili to make.

You may adapt ingredients according to your tastes, including the cayenne pepper! Just be careful with that one... :)

Sharon putting together her Crockpot Chili Recipe.
Finished chili topped with shredded cheese.  Crackers, and sliced cheese on the side.

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by Sharon Peterson, Copyright © 2009-2019 SimplyCanning.com

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