Dear Lazyweb,

I like Chili.

Many kinds of chili: classic American beef, with corn, without, chicken, Black Bean and sweet potato chili with chocolate, and probably others I've not even sampled yet.

I own a crockpot (or "slow cooker" if you're so inclined) and am fairly lazy when it comes to cooking. I've used it only twice in over five years, if that helps.

If you have a favorite chili recipe that'd work in a crock pot, I'd love to try it.


Update: I have recently published Jeremy's Crockpot or Slow Cooker Chili Recipe which is quite tasty!

Posted by jzawodn at November 12, 2006 10:04 AM

Reader Comments
# Troy said:

Here's the highest-rated Chili crockpot recipes on Recipezaar:

on November 12, 2006 12:58 PM
# Craig Calef said:

The last time I made chili in my slow cooker I used this recipe:

It's absolutely the best I've tried. A pretty traditional recipe. I added a can of chopped jalapeno peppers for extra heat and it still wasn't very hot at all.

on November 12, 2006 01:30 PM
# Erik J. Heels said:


We've been making Consumer Reports chili recipe for about 15 years and love it. Easy to find on the web. Search for "Consumer Reports chili" and it's right there. Notice I said "search" not "Google". ;-)


on November 12, 2006 04:03 PM
# Dan Isaacs said:

I keep it pretty simple.

1.5 pds of 80/20 ground beef, USDA Premium grade. And yes, it does matter.
1 big can of Campbells Tomato Juice (the really big can)
1 can of Bush's mild chili beans
1 onion, chopped (food processor is good, but I like to use my big knife and practice this essential chef skill)
A healthy dose of chili powder
a few pinches of cayene
A few dashes of Crushed Red Pepper

I add a pinch of kosher salt in the pan while cooking the beef. Combine all the ingredients in the ol Crock Pot and cook on Low for 5-6 hours.

Granted, most people would think this lacks much of any reason for eating it. But I find using quality meat, and a *few* simple additions to be most pleasing to my toungue. I like to eat it with a mild Cheddar and Saltines.

For an alternative, my MIL's chili ain't bad.

on November 12, 2006 06:21 PM
# Glen Campbell said:

No, no, no, no, no. Chili has neither beans nor tomatoes. There is a variation of chili called "chili with beans," but it is NOT chili. And it's very difficult to make in a crockpot because you need to soak the dry chili pods in water for an hour or so after removing the seeds. You also need to stew the oregano in water before blending the ingredients. However, if you're willing to do a bit of preparation, see this recipe as a close approximation:

I'd substitute diced USDA Prime (yes, it DOES matter) sirloin for the ground beef. You don't have to saute everything if you're using a crockpot. Just throw it all together with a 1/2 cup extra water and let it cook slowly all day.

on November 12, 2006 06:37 PM
# Jen said:

Growing up, I thought chili was supposed to be put on spaghetti. It was a little strange when I found that is not true in about 98% of cases!

This is the recipe for Cincinnati chili. Yum!

on November 13, 2006 05:32 AM
# Scott said:

I make it with tequila, beer & honey.

Here is something that looks close:

on November 13, 2006 08:14 AM
# Drew McLellan said:

"We've been making Consumer Reports chili recipe for about 15 years"

Wow. When you said slow cooker, I didn't think you meant quite that slow.

on November 13, 2006 02:57 PM
# Ev said:

this is a great and semi healthy recipe that I've found

on November 14, 2006 11:01 AM
# Frank Csorba said:

Try my recipe! My friends and family rave about how great it tastes, and always ask for the recipe.

Dad’s Chili

This recipe was modified from several different recipes and uses a combination of spices and ideas from several other chili recipes.

4 Servings
2 tbsp vegetable or olive oil
1 clove garlic, minced
1 medium chopped onion (about ˝ cup)
1 lb ground beef
1 can red or black beans, undrained
8-oz can tomato sauce
3 cans diced tomatoes
2 small Ancho chiles (or less if too spicy)
two-thirds (2/3) wooden stirring spoon Molasses
1 dash Cumin
1 dash Curry
two-thirds (2/3) Tbs Salt

If you like it extra spicy:
Optional 1/16 tsp chili powder

12 Servings (triple recipe)
6 tbsp vegetable or olive oil
3 cloves garlic, minced
2 large chopped onion (about 1 ˝ cup)
3 lb ground beef
3 cans red or black beans, undrained
26-oz can tomato sauce
2-3 cans diced tomatoes
6 small Ancho chiles (or less if too spicy)
2 wooden stirring spoon Molasses
3 dashes Cumin
3 dashes Curry
2 Tbs Salt

Optional: 3/16 tsp chili powder

(The original recipe also had the additional ingredient: ˝ green pepper, chopped, but I don’t use any)

Prepare the Ancho chiles by pouring some boiling water over them until they are covered. Let it soak about 15 minuites, occasionally flipping and dunking them under the water. When they have softened, split them open, and discard the stems and seeds. Put in a blender. Strain the seeds out of the leftover water and add the liquid to the blender also. Puree the mixture.

Fry the onions and garlic with the cooking oil.
Cook ground beef in a large pot. Pour off any excess grease. Add everything! - The Beans and it’s liquid, Tomato sauce, diced Tomatoes, the fryed Onion and Garlic, and pureed Ancho Chiles, Salt (it will taste very salty at first, until the ground beef and tomatoes absorb the salt), Molasses, Cumin, Curry. Since I rinse the bean and tomato containers and the blender, I am probably adding about a cup of water as well.

Cook on high till it starts to bubble, stirring constantly. Then turn down the heat to lowest setting and let simmer, stirring occasionally, until desired thickness.

The original “Quick chili” recipe claims it is done in about 45 minutes, while it may be semi-edible at that stage, I like to slow cook it for about 2-3 hours on the stove to really get the spices to permeate throughout the chili.
Or better yet, use a crock-pot: 4 hours on high setting, or 5-6 hours or more on the low setting. An added advantage to using the crock-pot, there is absolutely no need to stir or attend to it, and even if it cooks longer on the low setting, it will not burn, it just gets better!

on November 16, 2006 03:48 AM
# Mike said:

I have a favorite chili that I like to make. It requires:

1 small red onion
1 small vadallia onion
1 small yellow onion
3 red & 1 green bell peper
1/2 cup of butter
1/2 cup of flour
2 lb 85% lean angus ground beef
1 can chipotle pepers in adobo sauce
64 oz crushed tomatoes
fresh oregano
2 packets medium chili seasoning
1 head roasted garlic
1 can black beans
1 can kidney beans
1 cup dark roast coffee
1/2 cup brown sugar

Mix the veggies and saute with oregano, salt and peper until soft, then add the meat, and brown. Drain any liquid at that point. Next add the beans and mix well, then add the chipotle and tomatoes. Add sugar and garlic and coffee. Mix well then add the seasoning and simmer for 4 hours on low.

on November 20, 2006 09:21 AM
# Michael De Silva said:

Dear Jeremy,

Here's a nicerecipe for you. Hope you like it. If you do, please let me know. Thank you and enjoy - Michael.

Chilli Chicken and Noodles –
Thai Style


1 clove garlic (peeled and crushed)
1 inch fresh ginger (peeled and finely chopped)
2 hot red or green chillies (de-seeded) chopped
3 tbsp Olive oil
1 bunch of spring onions (Trimmed and finely sliced)
3 or 4 skinless, boneless chicken breasts (Sliced into thin strips)
5oz/3 x 150g packs of fresh noodles
2 tbsp fresh coriander
3 tbsp chicken stock
7fl oz/200ml of coconut cream
4 tbsp of crunchy peanut butter


Heat oil in wok or large pan and stir-fry the chicken with the garlic and ginger for 5-7 minutes. Now add the spring onions and chillies and continue to stir-fry for a minute or two.

Now add the noodles to the wok and stir-fry for a minute or two and add the coconut cream, coriander, chicken stock and peanut butter.

Bring to the boil and simmer for 1-2 minutes. Serve hot.

Serves 4

on December 5, 2006 07:59 PM
# Vance said:

Ok, here is my crock-pot chili recipe. I call it "the Big Dog's chili"

1 red pepper (seeded and chopped)
1 yellow pepper seeded and chopped)
2 green peppers (seeded and chopped)
1 white onion chopped
4-6 cloves of Garlic minced
1 large can of Bush's Chili beans
1 can of dark red chili beans
1 packet of McCormick's chili seasoning
1 packet of McCormick's Hot chili seasoning (or mild if prefered)
1 to 1 1/2 pounds of cubed beef (or stew beef)

I do not pre-cook my beef. I just put all of the above in the crock-pot and put it on low and cook it for 5-6 hours.

In the mean time, if you would like the full "Big Dog" experience, have a can of Del Monte diced tomatoes (I get the ones mixed with onions and garlic)
shredded lettuce
shredded cheddar cheese
chopped red onion
Sour cream

Once the chili is finished, serve up a bowl and place on top in quarters the red onions, lettuce, cheese, and the tomatoes. and place a tablespoon of Sour Cream in the center.

Very Delicious, eye appeal, and makes pleanty so can freeze and reheat later.

I hope you enjoy it.

on September 12, 2007 10:52 AM
# David said:

Ok, it might be a silly question, but: when a recipe calls for "1 cup dark roast coffee" it is calling for 1 cup of brewed coffee and not a cup of coffee grounds, right?

on November 26, 2007 01:58 PM
# Anthony Marquis said:

Hi Jeremy,

I call this recipe "Chili Tuna Curry" and it is as cheap as chips to make and wickedly tasty as well. I hadn't gone shopping and there was only a few things left to eat, so I put this one together in about 20 minutes. I think you're gonna like it!

Chili Tuna Curry Recipe.


One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 - 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water(200 gram) drained
2 table spoons of tomato puree
3 table spoons of dark soy sauce
2 heaped table spoons of Patak madras curry paste
4 - 6 table spoons of vinegar
2 flat table spoons of salt
Fresh groung black pepper
Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Rice cooked


Fry the onions until medium to dark brown.
Add garlic and ginger.
Add peppers and stir-fry on high heat for 5 minutes.
Stir in curry paste.
Fork in your Tuna and mix well.
Add tinned tomatoes.
Add salt, pepper, chili powder, vinegar, soy sauce
and lemon juice and stir well.
Reduce heat and simmer for about 10 to 15 minutes once it's boiling.

Dish up on a bed of rice.

This meal serve four good helpings!

I kid you not, this is a very tasty and yet cheap meal that you can cook in no time.
You'll love - I bet you!

on April 18, 2008 05:48 PM
# icsorba said:

I want to send this easy recipe; it is easy,money saver.
It is about how to make cottage cheese.Have to buy cheese cloth also 1 gallon of whole milk,1/2 gallon of butter milk.
Mix together in a larger pot,heat your oven up to 350 degree
afor a half an hour.Put the cheese cloth into a coleander,pour the stuff into it. you can use it the next day! you can try to do this on the top of the stove too,you just have to watch it stir it once in can see it When it is separated. Enjoy it!

on September 16, 2009 11:33 AM
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