Crockpot Chili

One of my favorite memories of Halloween day throughout my whole childhood is coming in for chili as we were out trick-or-treating. Now, as we make it as parents for our own kids, it takes me right back there of enjoying that warm yummy soup on a cold Halloween night. I thought I would share with you guys the recipe that I have come up with over the years that I absolutely love and can’t wait to make for my family every Halloween.  This recipe has evolved over the years and some years we simply opened a can of chili and called it good. Whatever your recipe is, just make sure you bring your family around the table to have some great conversation and enjoy the little moments.

I love chili but it must have the right toppings and be served a certain way! #notpicky It’s all about what we put on top for me! I love to put a big ol’ dollop of sour cream and cheese on mine, it makes it all creamy and even more delicious! We’ve always eaten it with breadsticks or soup bowls but recently I’ve been introduced to the idea of cornbread with chili. Still never tried it but it sure does sound good. Okay, okay, here is the recipe!


1-1/2 lb. ground beef

1 can (15 oz.) dark red kidney beans, drained and rinsed

1 can (15 oz.) light red kidney beans, drained and rinsed

1 1/2 cups salsa

6 cans (8 oz.) no-salt added tomato sauce

2 TBSP chili powder

1 onion chopped

1 can corn


  1. Brown meat, and drain.
  2. While meat is cooking drain and rinse your beans.
  3. Add everything to the crockpot and let it cook on low for 5-6 hours or high for 3-4.

After it is finished cooking add your favorite toppings including cheese, sour cream, croutons or some bacon bits.

I have to tell you, I don’t like onions so I have this really cool Chop Wizard that I use to cut them up into little pieces and it literally makes it so that I can’t taste them and makes my life so much easier. Very reasonably priced and comes quick from Amazon.



Video of this recipe can be found here:




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