Chili in the crockpot ….. served with Cheesy Onion Garlic Bread

13 Jan


  • 1 pound stew meat, use paper towels to dry this meat well
  • 1 pound ground beef
  • 1 @16oz light red kidney beans, drained
  • 1 @16oz dark red kidney beans, drained
  • 2 @10oz cans RoTel diced tomatoes and green chilies
  • 1 onion sliced (use red, white, yellow, whatever you like)
  • 1 green bell pepper diced
  • 3 cloves garlic, minced
  • McCormick original chili seasoning mix
  • 1/4 c red wine
  • salt
  • pepper

Heat a medium-sized skillet over medium heat, add the ground beef. Break up the meat and season with salt and pepper. Lightly brown the ground beef. (You not cooking the ground beef fully, just lightly browning it. The beef will continue to cook in the crockpot. Both styles of beef will add good flavor to your chili.) Set aside lightly browned beef in a large mixing bowl. Add stew meat to the same skillet, also season with salt and pepper and brown lightly. Remove and add to the mixing bowl.

Add 1 can of tomatoes and the red wine to the hot skillet, use a whisk to deglaze the pan. Once the bits from the bottom of the skillet are released add them to the mixing bowl.These are loaded with flavor that you don’t want to miss out on.

Then add the remaining ingredients to the mixing bowl. The remaining can of tomatoes, 2 cans of beans, onion, green peppers, garlic and the McCormick original chili seasoning mix. Mix well, then put into your crockpot.

If you will be home while the chili is cooking then cook on high for 6 hours. You will need to stir the chili a few times during this cooking period. After the 6 hours are up, turned down to low until you are ready to serve, or if you are serving within 60 minutes, turn the crockpot off and let it sit.

If you will be gone from home while the chili is cooking then cook on low for 8 plus hours. No stirring needed, low will cook it slow enough that no major simmering will take place which eliminates the need to stir.

Everyone has their own way of topping or not topping their chili. Here is my favorite way to serve it. I topped it with sour cream, diced onions and some kind of cheese. Usually cheddar cheese which is always my cheese of choice.


Posted by on January 13, 2012 in Soups and Stews


Tags: , , , ,

2 responses to “Chili in the crockpot ….. served with Cheesy Onion Garlic Bread

  1. Pam Stutzman

    January 17, 2012 at 6:49 PM

    Thanks for the recipe I made this Sunday morning with red bell peppers and fresh salsa on a “handmade” tortilla (Totilla Factory) Super yummy!

    • flyfishbrat

      January 17, 2012 at 6:58 PM

      Hi Pam, that sounds wonderful. I so miss fresh vegetables during the winter and OMG handmade tortillas that would be heaven to have them out here. I am so glad that you enjoyed the recipe. Thanks for following my blog I really appreciate it.


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