Friday July 19th 2019

Crockpot Beef Chili

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Rating: 2.6/5 (12 votes cast)

Recipe: Crockpot Beef Chili

Summary: Enjoy this classic crockpot Mexican chili recipe. Full flavor and delicious.


  • 1 29-ounce can tomatoes, cut up
  • 1 10 ounce can chopped tomatoes and green chili peppers
  • 2 c. vegetable juice or tomato juice
  • 1-2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano, crushed
  • 3 cloves garlic, minced
  • 1 1/2 lbs. beef or pork stew meat, cut into 1″ cubes
  • 2 c. chopped onion
  • 1 1/2 c. chopped celery
  • 1 c. chopped green pepper
  • 2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed.


  1. In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic.
  2. Stir in the meat, onion, celery, and sweet pepper.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
  4. If using low heat setting, turn to high heat setting.
  5. Stir in the beans; cook 15 minutes more.
  6. Spoon into bowls.
  7. If desired, serve with toppers.


Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

Number of servings (yield): 8

Culinary tradition: Mexican

Crockpot Beef Chili, 2.6 out of 5 based on 12 ratings
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