I’m a big fan of chili and an even bigger fan of using a crockpot. When I put together this recipe, I didn’t realize I was out of beans (chili, red and lima beans–I don’t care which kind, I use whatever I grab), but I went through the recipe and decided to add in more vegetables to compensate for the loss of texture and thickness.
This recipe is enough for 4-5 servings pending serving size
- 1 pound ground chuck/beef
- 1 yellow onion
- 1 green or red pepper
- 1 cucumber
- 1 garlic clove (minced)
- 1 8oz can tomato sauce
- 1 5.5oz can tomato juice
- 1/2 cup water
- 2 tablespoons Worchestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- In a large saucepan cook your ground beef, onion, garlic over medium heat until the meat is no longer raw, then drain the grease.
- Dice your cucumber and green pepper to your desired sizes, then place in crockpot.
- Add the tomato sauce, tomato juice, water, spices then your cooked ground beef to the crockpot.
- Turn crock to low if you wish to let it simmer for 4-6 hours, or on high for 2-4 hours.
- Serve in a bowl with some diced onions and cheese on top and enjoy!
You are free to manipulate this recipe to your own palette. I prefer my chili with a kick, lots of spices, veggies and meat. Let me know in the comments if you’ve tried this recipe and what you think of it; I’m open to any and all comments!