Some of the links on this page are affiliate links. When you make a purchase through an affiliate link, I earn a commission at no cost to you. See my entire disclosure policy for all the boring details.
Today, I’m excited to share another delicious recipe from blogger, Jessica Wood. She and I are doing a chili exchange this week. She’s sharing her mom’s chili recipe on my blog today and my “mama’s chili” will be up on her blog later this week. I can’t wait to try her chili! It looks amazing!
Hi I’m Jessica! Over on my food blog, I share my favorite recipes and kitchen tips to encourage all of us to get in the kitchen and share food with our favorite people more often. My husband and I live near Charlotte, NC and are in the process of adopting a little boy from the Philippines, which is why I’m currently taking notes on Renee’s post about her favorite toddler books.
I’m delighted to be back to share another recipe with you today! Renee, thank you for having me.
It’s not quite chili weather here in North Carolina yet. Our leaves are turning and I did wear leggings + boots to church yesterday, but we are still hovering in the 60’s. However the past few days have been rainy and dreary and that combined with October ending and the days being shorter has always signaled chili weather for me.
The recipe I’m sharing today is my mom’s Crockpot Chili. She has been making this easy, classic chili for as long as I can remember and the smell of it cooking away in the crockpot always takes me back to cozy dinners on cold nights when I was growing up. My mom always serves her chili with generous slices of cornbread, which I highly recommend! My sweet potato biscuits go really well with it too.
This is a perfect meal to make in the morning before you head out to work or for a long day of errands. I am always slightly confused by crockpot meals that purport to be great for cooking while you work, but take only 6-7 hours to make. Not this chili! You can cook it on high for 5-6 hours or let it simmer all day on low for 10-12 hours. On the low setting, all the flavors have time to get to know each other and the chili really has great flavor.
The ground beef and onions do need to be browned before they go in the crockpot. My suggestion would be to make your morning a little easier by browning the meat the night before and storing it in the refrigerator. In fact, you could make the entire mixture the night before and store it in the refrigerator and then just pop it in the crockpot in the morning. You are cooking the beef all the way through, so there won’t be any food safety concerns.
This chili recipe makes a good amount and leftovers will freeze well! I usually freeze it in gallon freezer bags that I flatten out. You can bring it back to life in a pan on the stove with a little water or chicken stock.
Whether you’re out and about or at home smelling it all day as it cooks, my mom’s crockpot chili is perfect for cold fall and winter nights.
1& 1/2 lb ground beef
2 medium onions, diced
2 cans pinto/kidney beans, drained and rinsed
2 cups water
2 cans tomatoes
2 tsp garlic powder
2 tbsp chili powder
2 tsp salt
1 tsp pepper
1 tsp cider vinegar
Brown ground beef and onions in a skillet until beef is cooked through and onions begin to soften. Drain and pour beef and onion mixture in crockpot.
Stir in beans and tomatoes.
In a separate bowl or measuring glass, mix two cups of water with garlic powder, chili powder, salt, pepper, and cider vinegar. Whisk well to thoroughly combine and then add to crockpot.
Cook on high 5-6 hours or on low 10-12 hours.
Serve with sour cream, cheddar cheese, diced avocado, fresh cilantro, or any chili toppings of your choice.
Jessica Wood is an obsessed foodie, habitual coffee drinker, and creative communication professional. See her latest recipes and kitchen tips at JessicaNWood.com and connect with her on Instagram @JessicaNWood.