Chunky Crock-Pot Chili Recipe

This crock pot chili recipe combines ground beef, coarsely chopped canned tomatoes, kidney beans and spices, meaning there’s tons of flavor in every chunky spoonful.

Winter 2015

Yield: 6 to 8 servings

Chunky Crock-Pot Chili Recipe


• 2 pounds lean ground beef
• 1 cup coarsely chopped onion
• 2 cloves garlic, minced
• 1 quart whole tomatoes, or 2 cans (14-1⁄2 ounces each), coarsely chopped
• 1⁄2 pint tomato sauce, or 1 can (8 ounces)
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 green bell pepper, coarsely chopped, optional
• 1 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1 tablespoon chili powder, or to taste
• Cayenne pepper, to taste
• Shredded cheddar cheese
• Sour cream
• Chopped green onions


1. In a skillet over medium heat, crumble and brown ground beef with onion. Add garlic and cook for an additional 2 minutes. Drain off fat.

2. Combine beef mixture, tomatoes, tomato sauce, beans, bell pepper, if desired, salt, white pepper, chili powder and cayenne, if using, in a slow cooker, and stir well.

3. Cover and cook on low for 6 to 8 hours.

4. Top individual servings with cheddar, sour cream and green onions.

Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.