Crockpot Chili

Last week, the weather started to change and there was a slight crisp in the air. Don’t get me wrong, I absolutely love summer, however, the freshness of fall is my favorite. Steven loves him some chili, so I decided it was the perfect time to cook up a batch and break out the crockpot. This was such an easy recipe and it easily lasted us 4 days worth of either dinner or lunch. It would also be a great recipe to bring to a Sunday full of football and food! I made some corn bread to go alongside of this dish, however, it would be great over nachos, hot dogs or baked potatoes. If you feel so inclined, you could also add dark red kidney beans to this recipe {we aren’t huge fans of beans so I decided to leave those out}. This chili was a quick, hearty meal that I will be sure to keep at hand as the weather continues to chill.

1 lb. ground beef

1 stalk of chopped celery

1/2 chopped yellow onion

1 1/2 tbsp. chili powder

1 tsp. cumin

1/2 tbsp. minced garlic

1 can of petite diced tomatoes (15 oz.)

1 can of tomato sauce (15 oz.)

1 can of beef broth (15 oz.)

1 tsp. Worcestershire sauce

salt and pepper to taste

Shredded mild cheddar cheese (for topping)

Sour cream (for topping)


  1. In a saute pan, brown the ground beef, onion, minced garlic and celery stalk over medium high heat.
  2. IMPORTANT! Once that is cooked, drain the excess grease from the pan. Put the beef mixture into your crockpot.
  3. Open your cans of petite diced tomatoes, tomato sauce and beef broth. Dump those into the crockpot.
  4. Add chili powder, cumin and Worcestershire sauce, stirring everything together. Add salt and pepper.
  5. Cover your crockpot lid and set it to low for 5-6 hours.
  6. Once it has slow cooked, serve hot. Add shredded cheddar and sour cream to taste.


This entry was posted in Recipe.

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