A Pot of Chili

Submitted by: Suzanne McMinn on July 28, 2010

I often start chili a day or two ahead of time, with a pot of beans. After using the beans in other meals, I make chili with the leftovers. Put it all together and simmer it all day in the crock pot. Serve it up piping hot. And when I say hot, I mean really hot–as in spicy. I use hot chili powder and hot peppers. (You can use mild if you want. But oh, it’s so good spicy.)

Servings: varies   Prep Time: 15 minutes   Cook Time: simmer all day  


1 pound ground beef
1 cup chopped onion
1 cup chopped hot or mild peppers
4 cups homecooked beans or 2 14-ounce cans of beans
1 16-ounce can of stewed tomatoes, undrained
1 clove finely chopped garlic or 1 teaspoon garlic powder
4 teaspoons hot or regular chili powder
1 teaspoon seasoned salt


Mix it up with different beans, or use your favorite only. Black, kidney, or pinto beans all work well. I also often throw in various vegetable leftovers–it’s a great way to sneak in veggies on the kids. This is my basic recipe that I start with, but it comes out different every time depending on what I have on hand.

In a large pot, brown ground beef with onion and peppers. Dump in the beans and tomatoes. Add garlic, chili powder, and seasoned salt. Bring to a boil; reduce heat and simmer, covered, for at least 30 minutes (or simmer in the crock pot all day!). Top with sour cream and shredded cheddar if desired.

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