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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crock Pot Chili Recipe

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Crock Pot Chili image
The main tool needed, a can opener.


This recipe for Crock Pot Chili, by , is from Friends & Family of the Mattawa Area, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karl Edie


This here is chili.
3 cans of chili beans - preferably actually chili beans - but pinto or black will work - but the best are the red chili beans that actually have like a kind of chili sauce they are canned with
1 can tomato paste - the small one or the large one - doesnít matter
I like onions, but my wife doesnít. My wife likes canned mushrooms, but I donít. So depending on if youíre like my wife or like me - choose which to put in.
If you want to go the extra mile, some shredded or chopped green or red or yellow peppers are good. But I usually donít, because that takes work.

SO here we go. In summary:
Chili Beans
Hamburger (optional)
Sweet peppers (optional)
Tomato paste
Tomato sauce
Diced tomatoes
Garlic powder, chili powder, onion powder, salt, pepper

I brown a pound of hamburger, salt and pepper it, and throw that in too. But again itís optional. This would work vegetarian or with meat - goes both ways.
I put in two cans of sweet corn because I love it.
Add a can of diced tomatoes and a can of tomato sauce.
Then salt and pepper the heck out of it - garlic powder, onion powder, and chili powder.
My basic strategy for seasoning is just make a cover layer across the top of the mixture in the crock pot. Cover the top with garlic powder. Stir. Cover with onion powder. Stir. Cover with chili powder. Stir.
Before you serve, do another taste test and probably add more seasonings because seasoning is good.
Thatís it. Throw it in the crock pot and wait. Let it cook for 3 hours or 10 hours or anything in between - I think the longer you crock, the better. But it really just needs to simmer a few hours to marinate the flavors.
The best solution for time and effort is if it is made of JUST CANNED STUFF. Nothing fresh. Nothing to chop. I also like garlic. You can get like a squeeze garlic that works. Chopped is better, but thatís work, amirite?

Personal Notes:
Personal Notes:
This is a recipe of my own design. It is born of fire. Born of blood. Born of the necessity that comes with fatherhood - and the desire to just get the dang thing done.




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