My budget-friendly crockpot chili con carne recipe is perfect any time of year and easy to make.

Since the invention of the Instant Pot, many home cooks have transitioned over, but lots still use a classic crockpot to make chili.

I prefer to use the crockpot because I know it works well for this recipe since I created it this way.

When I eat a bowl of chili con carne, I prefer a homemade Scottish Bap to dip or Italian Taralli.

Taralli crackers are somewhere between Italian cookies and bread.

They’re not sweet, and they taste a bit like breadsticks from North Italy, so I always associate them with the rest of traditional Italian bread.

Food and Journeys

Types Of Chili Peppers

There are many types of chili peppers depending on what region of the world you are in.

They also differ in heat and sweetness but, for the most part, add tonnes of flavour to any dish.

One of my favourite peppers is the pepperoncini Chili pepper, particularly the ones that are marinated or pickled.

Although I don’t mind spicy occasionally, when I make chili con carne, I tend to go medium for flavour.

We prefer somewhere in the middle to protect us from the morning after-effect in the loo as we don’t have stomachs of steel in the CBB home.

The pepperoncini, according to chili pepper madness, is ;

100-500 Scovilles: Also known as Tuscan Peppers, sweet Italian peppers, or golden Greek peppers. They are sweet and mild in flavor, not very hot although they can vary and be found up to a medium heat level.

Chili In A Crockpot Saves Time

• Feeds: 12

Tools

• Crockpot
• Frying Pan
• Wooden mixing spoon

Prep Time:15-20 minutes

Cook Time: 4 hours on high or 6 hours on low

Chili Con Carne Ingredients

• 2lbs ground beef
• 2 cloves of garlic minced
• 1 small can of tomato paste
• 1 can diced tomatoes 900ml
• 2 green fresh onions chopped
• 1 red bell pepper chopped
• 2 cups of chickpeas
• 3 cups of red kidney beans
• 2 tablespoons of Frank’s Red Hot sauce
• 1 cup of cold water
• 1 cup of tomato juice
• 1 bay leaf
• 3 tbsps of chili powder
• 1 tsp salt
• 1 tsp of black pepper
• 2 cups sliced mushrooms
• 2 med white onions minced

How To Make Crockpot Chili Con Carne

• In a frying pan, on medium heat, sauté the beef until it’s no longer pink, then drain the excess fat.
• Pour the cooked beef into the crockpot.
• Add the onions, mushrooms, garlic, red peppers, tomatoes, tomato juice, tomato paste, water, kidney beans, chickpeas, fresh green onions, and spices, including Frank’s Red Hot sauce.
• Give it a good stir and set the timer for 4 hours on high.
• Stir the chili twice throughout the cooking process.
• When it’s done, take out the bay leaf and serve hot.
• Top the chili off with sour cream and shredded cheddar. (optional)

Storing Leftover Crockpot Chili Con Carne

I like to make a big pot of crockpot chili because we don’t mind leftovers throughout the week.

For those who aren’t fans of eating the same meal twice in one week, portion the chili and freeze it.

You’re prepared whenever you want to enjoy a bowl of chili or perhaps use it for chili dogs or chili cheese nachos.

I hope you enjoyed my frugal chili con carne recipe and continue to make it for your family.

Thanks for stopping by,

Mr. CBB

Other Delicious Recipes

• Stuff this! Mr.CBB’s Green Stuffed Peppers on Mash! $2 each Meal
• Mr.CBB’s Oatmeal Chocolate Chip Raisin Cowboy Quickies!
• Mr.CBB’s Cold Tuna Pasta Salad With A Kick $4.25~
• Mr.CBB’s Sloppy Joe~ So Good, So Easy, So Frugal $0.95 each

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