Reverend Charlie’s EZ Crock Pot Chili
Ingredients
Meat:
- 2 lbs grocery store meatloaf mix if available. If not available I go with a pound each of 80/20 ground beef and ground pork
- Pepperoni bites- the small round ones
Veggies:
- One bag frozen pepper strips
- 1/2 bag of frozen diced onions
- Feel like chopping up bell peppers and a couple onions? that’s fine. I’ve done it both ways and prefer quick and easy
- 1-8 oz can diced tomatoes w/mild green chilis-drained
- 1-8 oz can tomato sauce
- 1/ cup of spaghetti sauce-Hunts marinara works but whatever you like is right.
- 1-8 oz can small red kidney beans-drained
- 1-8 oz can black beans-drained
Spices:
- 1- tbsp chopped garlic
- 1- tsp black pepper
- 1 tbsp sea salt
- 1- tbsp crushed red pepper flakes
- 2 tsp paprika
- 4 tsp cumin and 1/2 cup of chili powder.
Instructions
- Brown your meat in a skillet until the pink is gone. Drain and empty into large crock pot.
- Turn crock pot on “HI”
- Add pepper strips and diced onions.
- Add Diced tomatoes and tomato sauce- Mix with meat.
- Add your chopped garlic and dry ingredients and mix.
- Cover pot and cook on hi till it bubbles. Or about 30min.
- Uncover
- add your beans, your pepperoni and your spaghetti sauce.
- Cover bring to a bubble again and reduce heat to medium or low.
- Simmer for 1.5 hours stirring occasionally and tasting. Add more salt if preferred.
Notes
I keep some fresh onion and jack cheese shreds to garnish. A bottle of your favorite hot sauce at the ready for folks looking to turn up the heat.
Goes great with crusty bread, corn bread, tortilla chips and cold beer.
Tried this recipe?Let us know how it was!