My chili in a crockpot is a cheater’s recipe for chili that I use all the time. I grew up on a farm in Iowa, a corn farm. We always had field hands who came into the house to sit down and eat with us. This was many, many years ago and my mom didn’t have the time or the money for elaborate recipes to feed her family and the men who worked on the farm. But all her food was good, no matter what it was. It stuck to your ribs. In this day and age “sticking to your ribs” isn’t such a good thing, ‘cause it ends up sticking to your fanny, and every other part of your body, but especially that rib area – I mean the gut hanging over the belt buckle. Not a pretty sight! Anyway, mama had a way of fixing chili that was quick and easy for her. She worked on that farm as well, but she always worked hard at the food she cooked to make sure it was good. But she had to be able to dump things together, make things spread out, look bigger and fill you up more. A field hand can use up a lot of calories in the field all day. So her chili recipe was real high in calories. I kind of tweaked with her recipe due to the fat content, the caloric content and saturated fat content. I tweaked, so my recipe isn’t as good as hers, but this does me in a pinch. My mom didn’t have the benefit of a crock pot but I do.
This is how I throw my chili together on some mornings, especially a winter morning:
- 2 pounds hamburger meat (at least 90 percent lean)
- 2 medium-sized can’s Hormel Turkey Chili with Beans (Yep, good ole Hormel – this adds the beans and adds a lot of flavor)
- 1 medium-sized onion cut finely (I sometimes use half an onion)
- McCormick Chili Spice (just the jar kind)
- 1 medium-sized can of tomato juice (Yep, tomato juice – I know, it doesn’t make sense, but it works)
Dump the raw hamburger meat in the bottom of your crock pot, dump in the two cans of Hormel Turkey Chili with Beans, pour in the tomato juice and sprinkle lots of chili powder into the mixture. I add just regular old black pepper for the “hot,” but you can add any kind of real chilies or any other type “hot” item that you usually use to make your chili recipe have that fire blowing hot that you are after. And, if the juice isn’t thick enough for you, just sprinkle in some instant mashed potatoes. Works everytime!!
I let all this cook on high for 8 hours. By the end of the day, I have good chili that I don’t have to have the heat in the stove blasting my face all the time. Chili’s Restaurant makes me think of this recipe on some of their menu items that I’ve eaten. I guess my taste buds just connect the two, don’t know why.
Hope you have a good, hot CHILI day!!!!!!!!!!!!!