Recipe: 2021 My Chili Recipe (Crock Pot)

My Chili Recipe (Crock Pot). Red wine adds body to this traditional. Everybody who tries this chili loves it. The girls at work always like when I bring leftovers in!

This delicious Crockpot Chili recipe is hearty and perfect for chilly weather! Easy to make and perfect for loading up with your favorite toppings! Easy comfort food is my FAVORITE. You can cook My Chili Recipe (Crock Pot) using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of My Chili Recipe (Crock Pot)

1. You need 1 1/4 lb of ground beef, ground turkey or shredded chicken..
2. Prepare 1/2 lb of Sweet Italian Sausage, chopped.
3. You need 1 can (6 ounces) of tomato paste.
4. It's 1 cup of water.
5. You need 1 can of petite diced tomatoes or rotel, undrained.
6. Prepare 2 clove of garlic.
7. Prepare 1/4 cup of chili powder.
8. It's 1 tbsp of ground cumin.
9. Prepare 1 tsp of each onion powder and garlic powder.
10. It's 1 tsp of each red pepper flakes and paprika.
11. It's 1 can of black olives, drained.
12. It's 1 can of each white and red beans, undrained.

Make sure to try this Easy Lazy Day Lasagna and One Pot Olive Garden Zuppa Toscana Soup! Skinnytaste > Crock Pot Recipes > Crock Pot Chicken Taco Chili Recipe. Chicken Taco Chili is one of my favorite chili recipes! It's so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados.

My Chili Recipe (Crock Pot) instructions

1. Preheat the Crock pot..
2. Make the chili in a large saucepan or pot..
3. Fry ground beef or turkey, drain fat..
4. Fry sausage. Reserve the fat. Add sausage to ground meat..
5. Cook the garlic cloves in the hot sausage oil until soft..
6. Add tomato paste, water and diced tomatoes, mix well..
7. Add olives and beans. Mix well..
8. Add chili powder, ground cumin, onion powder, garlic powder, red pepper flakes, paprika. Mix well..
9. Bring to a boil, cover, reduce heat to low and cook 15 minutes, stirring occasionally..
10. Transfer chili to the Crock pot and cook on low 4-6 hours or 2-3 hours on high, until the beans are tender..
11. Serve over cooked rice and with garlic bread or salad. Sprinkle with parmesan or other cheese..

I had an older chili recipe, Crock Pot Red Beef Chili, that was published only in the second month of this blog and had a fair amount of heat. A little change here, a little tuck there, and I had a recipe that I really could eat every day. I have "retired" the previous recipe. I used about a can and a half because I like my chili a little more chunky. I also used 'chili ready' tomatoes instead of diced with peppers (which I think are still about the same thing anyway).

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