Crock Pot Chili Chili and Beans

From: WI Wine Diva

On Oct 19, 2009

We loved this recipe! My husband is asking for it again and I just made it last week. I left out the chipotle and green pepper, only used 2 cans of pinto beans, and used gound beef. I also added macaroni noodles for the last hour or so of cooking. Delicious! It has the perfect amount of spice and heartiness! Definitely will be my "go-to" chili recipe from now on! Thanks onlyme!

From: Mrs. Rum

On Mar 16, 2009

I've made this Chili many, many times now. In fact it just won me a wee tiny cook-off at work. Can't believe I'm just getting around to reviewing it! It's just delicious. I like to brown up the meat and then load everything in the crock-pot the night before. I just let it all sit overnight in the refrigerator and then turn it on in the morning when I leave for work. It's never suffered a bit. I've done it with and without the Chipotles and it's good either way. Oh, and I just use Italian Seasonings instead of the individual spices. It does make a LOT of Chili, so if it's just a couple of people you might want to cut it in half. This will stay in our rotation for sure! Thanks for posting it!

From: goillini

On Oct 11, 2004

I used this recipe as a base for 250 people at a fundraising event. The feedback was incredibly positive. "Just the right amount of spice and didn't mask the good flavor." "This chili rocks!" "I can't believe this chili didn't win the contest - fabulous." I used ground beef instead of stew meat because that was donated by a beef packing company and it was still great.

From: Chef #217381

On May 22, 2005

Wonderful! I am not a chili person and have only tried cooking it about 3 times so I looked up this recipe when our church had it's Chili cook off. When I signed up my husband said "you don't make chili", but I showed him and walk off with 1st. place. I did not use the chipolie peppers and used coarse ground lamb and pork for the meat.