Great Crock Pot Challenge : Easy Peasy Chili

There is no great comfort for at our home than chili with hot out of the oven tea biscuits.  I tried this recipe from an online source (and then I lost it so I apologize to the source).   It was delicious and like the unknown source, I like my chili mild so it was perfect!

Easy Peasy Crock Pot Chili


  • 1 lb. ground beef
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 15 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • 1/4 cup water


Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.

Written by Trina Stewart

Trina Stewart is the editor-in-chief at Life's a Blog. Currently working through life separated from her husband and finding herself, Trina loves concert photography, hanging out with her single and married besties, and cooking. Stay tuned!

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