Easy Crockpot Chili

I love my crockpot!  You throw all the ingredients in and never have to waste another moment of your day trying to think about “What’s For Dinner”.  I have been making chili in the crockpot for a long time now and never really follow a recipe.  So while making it the other day I decided to take note for this recipe blog post for #foodpornthursdays.


This is locally grass fed lamb.   We bought 2 lambs from a local farmer at the end of summer last year and we are just now getting down to the end of them.  I can’t begin to tell you how much better grass fed organic meat tastes.  Even after being in the deep freezer, it’s delicious.  This is approximately 2 pounds.



Here I have chopped up some red onion, garlic, and jalapeños.  I throw them and the meat all in together while the meat is browning.  Sometimes if I have some bell peppers on hand I chop those up and throw them in too.


While the meat is browning I then open and drain all the beans and throw them in the crockpot.


then throw in the diced tomatoes and tomato paste.  When the meat is browned I then drain it and throw it in there too and give it a really good stir. Add seasonings.


Depending on what time I put it all together ….usually it’s in the early morning so I then place it on low for 8 hours or if you don’t get around to it until the afternoon then high for 4.  Just depends when what time you want to eat dinner.  I usually serve it will a side of cornbread or just a loaf of french bread from the bakery with some “real” butter.  None of the tubbed stuff around here.  For those of you who eat that stuff you should note that it is one step away from being plastic.  And there you have it…easy peasy right?


  • 1-2 pounds of burger
  • 1 red onion (chopped)
  • 3-4 large cloves of garlic (finely chopped) I have found that the best way for chopping up garlic cloves is with a chopper from Pampered Chef…love that kitchen gadget….have had mine for years and use it for a lot of chopping.
  • 3-4 Jalapeños (chopped) …I remove the seeds and veins for this as the little ones eat it…if you want it a little on the hotter side then leave the seeds and veins in.
  • 1 15oz. can of black beans
  • 1 15oz. can of pinto beans
  • 1 15oz. can of white beans
  • 1 15oz. can of kidney beans
  • 1 28oz. can of diced tomatoes
  • 1 6oz. can of tomato paste
  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder
  • 2 tbsp of chili powder
  • 1 tsp of curry
  • salt and pepper to your liking.  If you want really easy you can buy the McCormicks Chili seasoning packet and just throw it in there.

Follow instructions in photos above.




Domesticated Momster