Tuesday, 3 December 2013

Crockpot Chili

Texas style crockpot chili by Carole's Chatter

I did a very simple Texas style Crockpot Chili.  I didn't brown the meat or onion first.  If I had the time/energy to do this, I am sure the dish would have been better.  But it turned out ok.  I am still struggling a bit with how much spice to put into crockpot dishes and at what stage.

I cooked this for 7 hours on low. Everything went in at the start and the only ingredient I topped up with about an hour to go was Worcestershire sauce.

1 can Pizza sauce – Arrabiata (which is supposed to be spicy)
1 can Red Kidney Beans – drained and rinsed
500g ground beef (beef mince)
1 ½ chopped onions
1 chopped capsicum (bell pepper)
1 can chopped tomatoes
¼ can of water (could have been beef stock)
1 tsp each salt and ground black pepper
1 tablesp of Worcestershire Sauce
Sprinkling of chili flakes and paprika
1 teaspoon of ground chili (I'd use at least double this amount next time)
2 bay leaves (take out before serving)
Squeeze of tomato paste
1 spoonful of sugar

If you need to thicken this up at all you could use a tsp of cornflour (cornstarch) mixed with a little cold water.

We had this with lemon flavoured rice.
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  1. I have nothing to offer about cooking in a crock pot...I am a crock pot dunce!
    Thank you for linking, Carole. The bay leaves in your chili appeal to me. I may be just a little addicted to bay.

  2. I am no crockpot expert, but I would have done the same as you on this and put the spices in at the beginning.


Your comments are most welcome. Cheers